Braised duck is made by inheriting the principle of braised chicken, a famous dish. To make braised duck, it is most suitable to choose fat, tender and fresh old duck first. Seasonings needed are ginger, garlic, star anise, tsaoko, dried chili, cooking wine, pepper granules and bean paste. The production steps of braised duck can be divided into three steps. The first step is to treat the ingredients, the second step is to make the base oil, and the third step is to fry the duck. Step four, make braised duck. Let's share with you the detailed production method.

First, deal with the ingredients.

First, remove the duck's paw, cock, duck neck and duck head from the washed duck, and cut it into blocks of appropriate size for later use. Slice ginger, divide garlic in two, and flatten tsaoko with a knife.

Second, make base oil.

Pour the right amount of cooking oil into the pot, saute garlic and ginger. Then pour tsaoko and star anise into the pot and stir-fry until the garlic noodles turn yellow. Put the spices and oil in the pot into a bowl for later use.

Third, stir-fry duck meat.

Add a proper amount of ginger slices and dried peppers to the remaining oil in the pot. After the chillies are fragrant, stir-fry the duck directly in the pot. Because there is more water in duck meat, there is no need to add water during frying. Add some cooking wine to the pot to remove the fishy smell. Open a big fire and continue to stir fry. The soup in the frying pan began to turn from turbid to clear. At this time, duck meat began to boil out duck oil, and appropriate amount of pepper was added to increase the spicy taste of this dish. The fire continued to stir until the water in the pot completely evaporated, leaving only duck oil in the pot.

Fourth, make braised duck.

Add enough water to the pot and drown the ducks. Simmer for five minutes on medium heat until the water in the pot boils. Then pour all the ducks and soup in the pot into the pressure cooker for stewing. The duck meat made by the pressure cooker will be tender and delicious, and the pressure cooker can be turned off in about five minutes. Add a proper amount of soy sauce to the wok and stir-fry. Add base oil and stir-fry. Pour all the ingredients in the pressure cooker into the pot for stewing. Add salt, sugar and soy sauce to taste. After stewing for five minutes, take out the seasoning from the pot. The fire continues to stew until half of the water in the pot has evaporated, and then the pot can be cooked.