1. Brine making:
Heat the oil in the pan until it is hot, add dried Chili, pepper granules, ginger slices and garlic slices, stir-fry until fragrant, and then add broth; Star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, turn the fire to boil the whole marinated soup, turn the fire to low heat 1 hour, the fragrance overflows, and the brine is done.
Boil the brine first. It's always said.
Because duck's meat is delicious, and it should be chewed with a little strength, but if it is cooked for a short time (for example, duck and brine are cooked together), the taste will not get in, and if it is cooked in brine for too long, it will easily rot and there is nothing to chew on.
Therefore, brine needs to be preserved first. 2. Pre-curing:
After the brine is cold, throw the duck into it and soak it for 2 to 3 hours, so that the brine can be tasted first (shortening the cooking time later); 3. Marinating:
Take out the duck, increase the fire to roll the brine again, and add the duck back to the brine. At this time, due to the low temperature of the duck, it is necessary to wait for a few minutes for the whole marinade to boil, and then turn to a small fire. At this temperature, the umami flavor of the marinade will slowly permeate into the duck, and it will be OK after a small fire of about 25 minutes. At this time, the marinated duck meat is still very dry and chewy, and the taste is all in. 4. Stir-frying:
Take the duck out, and when the brine is poured out to a small half pot, bring it to a boil with high fire, add bean paste and stir-fry until it smells fragrant. Then add Chili powder and pepper powder, stir-fry for about 1 minute (the range hood should be turned to the maximum, and the taste is so exciting that it can't stand it), pour the duck in, and stir-fry it constantly until the marinade is basically gone, and turn to low heat and add chicken essence to stir-fry.