Ingredients?

One or half duck (half duck in the recipe)

3 tablespoons of wine grains

Oil, Salt, ginger, dried chili, raw soy sauce, appropriate amount of cooking wine

Green and red pepper, green onion

How to braise duck with wine lees?

After cleaning the wok Turn on the heat and boil enough water to cover the duck. Wash the duck and chop it into pieces. After mincing, put it in boiling water to burn off the fishy smell.

After searing, scoop it up and run it through cold water, then scoop it up again and drain the water.

Rinse the pot, turn on the gas, put oil in the pot, add ginger (put more ginger for better taste, less if you don’t like it) and dried chili peppers and fry until fragrant. After frying until fragrant, add the duck and sprinkle some salt and cooking wine. Stir-fry to dry out the water and stir-fry until fragrant. After sautéing until fragrant, add water to cover the duck, cover with a lid and cook over high heat for twenty minutes.

When the time is up, remove the lid, then add three tablespoons of sake lees and mix well. Cover the lid and cook over medium heat for another fifteen minutes (if there is time in between, uncover the lid and stir)

Do not use high heat in this step. Cook over medium-low heat so that the distiller's grains can penetrate into the duck meat, so that the duck meat has the flavor of distiller's grains.

Uncover the lid when the time is up (if there is still water in the pot at this time, use high heat to dry the water)

Pour in some raw soy sauce and mix well

Mix well and add green and red peppers and stir-fry for a while.

It tastes so good.