A preparation method of duck breast with cold dish and sauce flavor;

Ingredients: 2 pieces of duck breast, short onion, 3 pieces of ginger, 4 cloves of garlic, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, carved wine or cooking wine 1 tablespoon, oyster sauce 1 tablespoon, a little sugar, and appropriate amount of water.

Exercise:

1. Prepare the materials, thaw and wash the duck breast, and pick out the remaining hairs on the epidermis with tweezers;

Don't put oil in the pot. When it is slightly hot, put the duck breast skin towards the bottom of the pot and fry it until it is oily.

3. Fry the epidermis until it becomes Yellowstone, fry it again, and take out the fried duck breast.

4. Pour off the excess oil, leave a little oil at the bottom of the pot, and add onion, ginger and garlic to stir fry.

5. Put the fried duck breast skin face down into the Fuku rice cooker, add the fried onion, ginger and garlic, and add one tablespoon of carved wine, two tablespoons of soy sauce, two tablespoons of soy sauce, one tablespoon of oyster sauce and a little sugar.

6. Add water until the duck has just passed.

7. Cover the lid, turn the handle to the right position, select "Universal Stewing" with the menu and the selection button, set the time for 20 minutes with the time button, and press "Pressure Boiling/Fast Rice Cooking" to start work.

8, stewed duck, reduced by half?

9. Take out the duck, pour it into the soup and put it in the past. After cooling, put it in the refrigerator for seasoning overnight and take out the slices the next day.

Tips:

1, duck meat is mostly fat, and frying is also to remove oil.

2. If you think the braised duck tastes weak, you can add some salt to taste after opening the lid.

3. It tastes better in the refrigerator and is easier to cut.