Chinese name
Braised duck
major constituent
Fresh duck (just slaughtered), onion, ginger and garlic.
quick
navigate by water/air
working methods
material
material
Fresh duck (just slaughtered)
Onions, ginger, garlic.
Star Anise
Spread out completely
working methods
1. Wash the duck and cut it into large pieces. Wash ginger and slice, peel garlic and wash onion and cut into sections.
2. put water in the pot and ginger slices. Get out of the way and fire. Boil the water for 2-3 minutes, scoop it up and rinse it with cold water.
3. Drain water in the pressure cooker, add ginger, onion, aniseed and duck and stew for 30 minutes.
4. Cool the duck and cut it into small pieces.
5. Set the pot on fire, put oil, add ginger, garlic and onion when the oil temperature is 30% hot, and stir fry. Add duck meat and salt and stir-fry for 3-4 minutes. Put rice wine. Soy sauce, soy sauce, chicken essence and water, stew for about 4 minutes, add oyster sauce, sugar and sesame oil to thicken the juice.
raw material
500 grams of cooked duck, 30 grams of peanut oil, 20 grams of sesame oil, 5 grams of sweet noodle sauce, 30 grams of soy sauce, 6 grams of cooking wine, 3 grams of white sugar 10, monosodium glutamate, 20 grams of wet starch, 3 petals of aniseed, 5 grams of ginger slices, and 5 grams of minced onion ginger 15.
manufacture
1, cut the cooked duck into 3 cm square pieces.
2. Put peanut oil in the pot and add star anise petals to stir fry. Add minced onion and ginger and sweet noodle sauce, stir-fry the noodle sauce until it is cooked, pour cooking wine, soy sauce and soup (water), add duck pieces, add sugar and monosodium glutamate, bring to a boil, turn to medium heat until the soup is 40% to 50%, then pick out the aniseed, thicken it and pour in sesame oil.
trait
The duck pieces are fat and tender, and have the taste of flour paste.
put right
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