Duck, not too fat, first remove the duck's butt, wash it, drain the water, mix a few drops of soy sauce with about 2 tablespoons of soy sauce, smear the duck skin, and marinate for half an hour. Then use kitchen paper to absorb the moisture on the surface. Why? We'll know later.
Seven or eight sour plums, crushed, separated from the core and meat, and chopped a few times. Pat 2-3 heads of garlic.
Semi-small bowl of brown sugar (the salty acidity of plums is different, add sugar as appropriate), and dissolve it with appropriate amount of hot water. Why? The purity of brown sugar is not high and there are impurities. Dissolve the precipitate, filter out impurities and reuse it. Why use brown sugar? When cooking mung bean syrup, I like to use brown sugar, which is sweeter and a bit like honey. You can also use yellow sugar or rock sugar or white sugar.
Take a pan, pour in about one and a half cups of oil and heat it. Take the duck leg and pour the oil on the duck skin with a frying spoon. You know why you sucked the water dry. Prevent yourself from being injured by oil spill! Why not fry the whole duck in a pot? There is not enough oil, so I don't want to spend too much oil. Spraying it can fry the skin evenly and the color is beautiful. It will be fine when the surface is yellow and crisp.
Pour the oil out of the pan, stir-fry the garlic with the remaining oil, pour in sour plum and brown sugar water, and add a proper amount of soy sauce to taste, which is moderately sweet and sour and a little salty.
Put the duck in, add 1 spoon to drown the duck's wine and water, bring it to a boil over high fire and simmer it over low heat. Turn the duck over two or three times in the middle, about an hour, until the duck is crisp and rotten, leaving only a small amount of soup. Take the duck out, cut it into pieces, collect the juice over high fire, and pour the juice on the duck meat.
Braised duck with plums has sour and sweet plum flavor, bright red skin, tender meat, crisp bones, and is suitable for both cold and hot.