"The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. "

material

Ingredients

Half a duck

ingredients

edible oil

2 scoops

salt

10g

ginger

30 grams

Amomum tsao-ko

2 capsules

eight angles

3 capsules

Sichuan pepper

2 grams

dry red pepper

5 grams

cooking wine

4 tablespoons

dark soy sauce

3 tablespoons

white sugar

20 grams

The practice of brine duck

1.

Half a duck, after cleaning, chop off the fat.

2.

Spice reserve

3.

Stir-fry ginger with oil in a wok, and put the duck in a low fire until the surface of the duck is slightly yellow.

4.

Add a proper amount of water into the wok, add spices, sugar, cooking wine, soy sauce and salt.

5.

Bring the fire to a boil and turn to a low fire to boil the spices for about 20 minutes.

6.

Put the duck in, cover it with fire and boil it, then turn it to low heat, turn it over a few times in the middle, and pour the marinade on the duck where there is no water to soak it, and continue to cook until the duck.

7.

After the duck is cooked, leave it in the marinade and soak it for about 1 hour, and then pick up the pieces when eating.

8.

end product

knack for cooking

The remaining marinade can be used next time if it is refrigerated.