When I was a child, my family was in poor condition. On holidays, my mother buys ducks to entertain guests and treat herself. I don't like eating ducks, but I still eat a lot every time my mother cooks braised ducks. I remember when I was very young, I asked my mother how this duck was so delicious. My mother told me that this duck was taught by my grandmother in those days!

Now that my mother has passed away, I remember that I made a braised duck for her shortly before her death, and I also got some secrets of the success of making braised duck. Next, I will talk to you about some key points of making braised duck!

Let's talk about choosing ducks first. We are going to the market to choose a tender duck, because the meat of the tender duck is not as thick as that of the old duck. 2-3 kg of tender duck is the most suitable, and it is easier to taste when the duck meat is moderate.

After picking the ducks, carefully kick out some short hairs of the ducks. We need to spend some time and energy on picking hair, otherwise fine hair will not only look ugly, but also affect the eating of duck skin. After finishing the preliminary work, you can put the duck in the pot and add hot water to boil for a few minutes, then pour the duck into the vegetable washing pool and wash it again to thoroughly clean the blood foam of the duck. This step is very critical.

After the above, you can put the duck in the pot and add water, or you can add other seasonings, such as salt, cooking wine, fragrant leaves, fennel and star anise. The amount of soy sauce is put in a bowl to measure the salinity. For the last juice, you can add a little sugar to taste. After the fire boils, turn down the fire and simmer slowly. Remember to turn the duck in the middle over and let it taste the color.

Braised duck should not be cooked for too long. After a long time, meat rots easily and has no chewiness. If the time is too short, the duck meat is too hard to bite. My mother told me that it takes about an hour to collect juice from the pot. Another key point is to see if the duck's legs are obviously drooping. If they droop, they can quickly collect juice from the pot.

The method of making braised duck is very simple, especially under the guidance of mother, which makes the braised duck taste more beautiful and more delicious than many restaurants. The most important thing is that this braised duck tastes like mom. I hope you like this duck stew, too.