Soy Sauce Duck - dish specialties: rice and wine dishes, banquet dishes, family dinner dishes, appetizer recipes

Instruments: duck 1/4. (More people can use a whole duck meat is better)

Applications: ginger slices moderate, a small knot of green onion.

Seasoning: a bowl of soy sauce (soy sauce), a moderate amount of dark soy sauce, rock sugar, two bowls of water

- - Preparation steps - -

The first step: the duck meat clean and ready to use. (The amount of duck meat used here is a quarter, more people will use a whole cooking better). Ginger washed and sliced, green onions washed and knotted to be used.

Step 2: Add a bowl of soy sauce to the pot and some dark soy sauce for color.

Step 3: Add two bowls of water.

Step 4: Add a little rock sugar.

Step 5: Add green onion knots and ginger slices to the pot.

Step 6: Add duck meat and cook it in a pot.

Step 7: Spoon the sauce over the duck meat as it cooks for even color.

Step 8: Bring to a boil, keep the heat low and simmer, cover the pan and simmer for 10 minutes, flip, continue to spoon the sauce over the duck and simmer, covered, for 10 minutes. Turn every 10 minutes and simmer for 40 minutes.

Out of the pot to cool and then chopped pieces of plate can be served to enjoy, so a home version of: soy sauce duck is ready. This stewed out of the duck meat flavorful, golden color attractive, look very appetizing, in addition to duck meat can be used in this way, chicken can also be used to do the soy sauce chicken, the taste is also very good, our whole family love this dish, under the rice wine are particularly good, festivals, family dinners to do this dish are particularly popular. Simple and delicious practice to share with you, like you can try Oh.

Tips:

1, here because of the rush directly cooking, if time permits it is recommended that the duck meat first add ginger, soy sauce, five-spice powder and other ingredients stirred well marinated for 2 hours before cooking, so that the cooked duck meat more flavorful and more flavorful.

2, fewer people so use a quarter of the duck, it is recommended to use a whole duck to cook, the effect is better oh. If you use a whole duck, the ingredients need to be increased accordingly.

3, in the process of simmering, because the sauce is not completely immersed in the duck, you need to turn back and forth from time to time, scooping sauce dripping on the duck, so that the color of the duck cooked out of the color is more uniform, but also more fragrant and more flavorful.

4, the amount of juice is not much, the process of simmering is not recommended to use high heat, so that the soup is easy to evaporate dry, the duck is not fully cooked, after boiling to the small guy simmering, the last big fire juice can be.