Ingredients?

One teal

A handful of coriander

A handful of chives

An appropriate amount of light soy sauce

An appropriate amount of oyster sauce

Three peppers

An appropriate amount of cooking wine

An appropriate amount of pepper

Ginger and garlic Appropriate amount

Appropriate amount of salt

How to bake teal duck with scallion oil?

Wash the teal inside and out, rub it all over with salt, and pour in light soy sauce , oyster sauce, pepper, cooking wine, touch them together

Chop the ginger, garlic and chili and put it in. Use chopsticks to turn the duck because the seasoning will pickle your hands. When the duck is covered with the seasoning, put it in for ten seconds. Minutes

Wash the coriander and chives and stuff them into the duck’s belly. You don’t need to cut off the coriander head

Put oil in the pot, put the marinated duck into the pot and stir-fry After a while, when the color of the skin becomes darker, put in the seasonings just now and fry them.

Add water (I forgot the amount of water, maybe about 500 ml), then turn on high heat, wait until the water boils, and turn to low. Turn on the heat, cover the pot, and bake for about 30 minutes

Open the pot lid. If there is still a lot of water, turn on the high heat to reduce the juice. If there is some thick juice left, turn off the heat.

Baking Take out the good teal duck and let it cool down, take out the coriander and green onion from the duck belly, place the duck on a clean cutting board, cut it into pieces and arrange it, pour the remaining thick juice in the pot, and you're done.

Tips

It is best to save a few strips of fresh coriander for final presentation