The method of making braised duck with yuba is as follows:

1. Materials

2. Method

1. Wash and chop the duck meat. Cut the ginger into slices, cut the green onion into sections, and cut the dried chili into shreds; wash the yuba with clean water, soak it in advance for about 30 minutes, take it out and cut it into sections about 2 cm long.

2. Put an appropriate amount of water into the pot, add the duck pieces, add a few slices of ginger and green onions, then add a little cooking wine, turn on the heat (without covering it), and blanch until the duck pieces change color. Take it out with a slotted spoon, rinse the blood foam on the surface with clean water, and drain.

3. Put a little oil in the pot, add star anise, cinnamon, and Sichuan peppercorns, stir-fry over low heat until fragrant, then add the blanched duck pieces, turn to high heat, and stir-fry until the duck pieces are oily.

4. Add a small spoonful of cooking wine, stir well, then add dried chili pepper, ginger, garlic, bay leaves, rock sugar, salt, a small spoonful of dark soy sauce, and two small spoons of light soy sauce, stir well until Color the duck pieces.

5. Pour in hot water that has completely immersed the ingredients in the pot, cover the pot, bring to a boil over high heat, then turn to low heat and simmer for about 20 minutes.

6. Add the soaked bean curd sticks, stir well and continue to cook for about 5 minutes until the soup in the pot is almost dry. Add the green onions, stir well and serve.