1 duck (3 pounds, 6 taels)
260 grams of young ginger
2 whole garlic cloves
Adequate amount of millet and pepper
An appropriate amount of dry rice pepper
An appropriate amount of rapeseed oil
An appropriate amount of salt
An appropriate amount of light salted soy sauce
Mushroom and dark soy sauce Appropriate amount
Appropriate amount of oyster sauce
1 and a half bottles of beer
How to make braised whole duck
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1
Wash the duck and cut into pieces.
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2
Cut ginger, garlic cloves and millet pepper.
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3
Blanch the duck pieces and rinse away the foam.
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4
Heat the rapeseed oil in the pan, first add the fat duck pieces, stir-fry until browned and the oil comes out.
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5
Pour in all the duck meat, stir-fry over high heat until browned.
6
Add dried rice pepper, garlic cloves, and half of the ginger slices, and stir-fry until fragrant.
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7
Stir well.
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8
Pour in the beer.
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9
Bring to a boil over high heat.
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10
Pour into the casserole.
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11
Cover the pot and cook on low heat for 45 minutes.
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12
When cooking for 30 minutes, add the other half of the ginger slices on top.
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13
Fold evenly.
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14
Add millet pepper and salt.
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15
Cover the lid again.
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16
When there are still 5 minutes left, add light soy sauce and dark soy sauce.
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17
Put in the oyster sauce, stir well, cover the pot, bring to a boil, turn off the heat, and simmer for a few minutes before opening the lid. Eating is the best.
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18
Finished product.