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1 duck
condiments
verdant
10g
energy
10g
yellow rice wine
40 grams
Monascus rice
15g
salt
1/2 teaspoons
crystal sugar
30 grams
Eight angles
two
Mircia
3 tablets
dill
10g
Angelica dahurica root
3 tablets
Amomum tsao-ko
1
The practice of sauced duck
1.
Ingredients: duck, onion ginger, angelica dahurica, tsaoko, star anise, fennel, fragrant leaves, red rice and yellow wine.
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2.
Put the duck in cold water, add two teaspoons of yellow wine to the water and bring it to a boil.
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3.
The blanched duck is fished out and drained.
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4.
Fennel, red rice and other small ingredients are put into the bag.
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5.
Put a little base oil in the pot, add onion ginger, star anise, tsaoko and angelica dahurica.
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6.
Stir-fry the seasoning, add the duck with water control and add half a bowl of yellow wine.
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7.
Add a teaspoon of soy sauce and half a teaspoon of salt.
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8.
Add stuffing and rock sugar, add water to two-thirds of the duck, and simmer slowly, not on fire.
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9.
Cook on low heat for about 60 minutes. You can easily pierce the thickest part of duck meat with chopsticks and collect the juice over medium heat. While collecting the juice, pour the soup on the duck with a spoon.
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10.
Turn off the fire until the soup is basically viscous.