Seasoning: a spoonful of cooking oil, half a onion, a piece of ginger, 6 dried peppers, 5g of cinnamon, 5g of star anise, 5g of fragrant leaves, a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of sour plum sauce, a spoonful of soy sauce, a small piece of rock sugar, a spoonful of salt, and white sesame 10g.

Production steps:

1. Wash the duck first, and then cut a knife on the back to facilitate eating and ripening. When buying ducks, try to choose smaller ones. The meat is tender.

2. Slice half an onion and ginger, then prepare 6 dried peppers, 5g cinnamon, 5g star anise and 5g fragrant leaves.

3. Add a spoonful of cooking oil to the pot. When the oil is hot, put the duck skin down into the pot and fry it slowly over low heat until golden brown. Fry one side and then turn it over to fry the other side, so that the fried duck can effectively remove part of the earthy smell. Fry both sides and remove for later use.

4. Leave the bottom oil in the pot, add ginger slices and shallots, stir-fry until fragrant, and then add dried Chili, cinnamon, star anise and fragrant leaves. Then add the fried duck meat, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of sour plum sauce and a spoonful of soy sauce, add clear water, the amount of water is less than 2/ 3 of the duck meat, then add a small piece of rock sugar and a spoonful of salt, stir the seasoning evenly, and then turn to low heat and cover and cook for 40 minutes.

5. It is best to turn the duck meat every 10 minute during the cooking process, so that the maturity of both sides can be consistent. When the time comes, you can easily rub it with chopsticks, which proves that we are familiar. We fished the duck out to cool, and then fished out the residue in the pot with a colander.

6. After the duck cools, change the knife and cut it into the shape you like and put it on the plate. Then pour the soup evenly into the pot, and finally sprinkle with white sesame seeds to eat.

To sum up:

1. Sour plum duck is an appetizer and a favorite of Cantonese people. Its charm lies in adding a unique sour taste, which makes people feel surprises other than salty, spicy and sweet. The skin of sour plum duck is fried and crisp, which is very important.

The key point of this dish is to enjoy the taste of the dish, and nutrition is the second. Therefore, we'd better use duck meat for this dish. Old duck meat focuses on nutrition, and soup is the best.