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The practice of duck with hot sauce
Duck in Chili sauce

Ingredients: a duck, a handful of onion, 5 slices of ginger, 3 grains of star anise, pepper 1 0g, black pepper 1 0g, cinnamon 1 segment, 2 slices of fragrant leaves, red rice powder1tablespoon, salt1tablespoon.

Duck in Chili sauce

1. Blanch the duck in a boiling pot, take it out, then wash away the blood, and wipe the inner wall of the duck belly evenly with salt.

2. Add almost enough water to the pot to drown the ducks. Put the materials other than crystal sugar, salt and cooking wine into a pot, and cook until the juice turns red. Add the duck, then add the crystal sugar, salt and cooking wine, and boil over high fire, then turn to low heat and cook for about 2 hours. After the ducks are cooked and colored, turn to high fire to collect the juice. You need to turn the duck frequently to make the color even.

4. When the soup remains about 100g, take the duck out and put it in a plate, naturally cool it, and then temporarily shelter it and put it in a basin.

This kind of sauced duck has tender meat, moderate saltiness and sweetness, mellow fragrance and bright red color. If you don't add lobster sauce, it's actually an authentic Shanghai sauce duck ~