Today's celebration of the Mid-Year Festival, I made this dish from my mother's grandmother to learn from the Teochew brined duck, my mother's brined duck, is to do the dry brine method, the brine is thick and fragrant, is in the family and friends of the reputation of yo!

Materials:

One duck

(A) Marinade ingredients:

Mix the following in a small bowl:

Black soy sauce - 2 tablespoons

Soy sauce - 3 tablespoons

Five-spice powder - 1 to 2 tablespoons (to taste)

Salt - 1 tablespoon (to taste)

Sugar - 1 to 2 tablespoons (to taste)

(B) Spices:

Cinnamon - 1 stick

Angle star anise - 3 to 4

Cloves - 4

Cassia nuts - 1pc cracked (feel free to leave it out)

Cuprose ginger - 1pc (4 thumbs) cut into slices (there are about 12 slices, so stuff the 4 slices inside the cavity)

Chinese ginger - 1 piece (4 thumbs) sliced (about 12 slices)

Chinese ginger - 4 slices (about 4 slices) sliced (about 4 slices)

Icing sugar - about 1 tablespoon

Water - 3 cups (750ml)

How to do it

1. Mix the marinade A well and apply it all over the duck and inside the cavity, stuff the cavity with 4 slices of ginger, one star anise from the list above, cloves, half of a grasshopper, and a small piece of cinnamon. Place the marinade-coated duck into a large heavy-bottomed pot that can hold the duck flat for 30 minutes to allow it to color. If you don't have a large enough pan, you can use a wok.

2. Once the duck is browned, pour 2 cups of water into the pot. Pour 2 cups of water into the pot, brush the bowl of Ingredient A and the duck plate with the other cup of water, and pour the water into the duck pot (don't waste it.)! (Don't waste it! You'll need 3 cups of water for one ****)

3. Add the remaining (B) spices to the pot, bring to a boil over medium heat, cover, and simmer over medium-low heat for 75 minutes. Turn the duck over every 10 minutes.

4. After 75 minutes, turn off the heat and let the duck continue to simmer for 20 minutes.

5. There will be about a bowl of marinade left in the pot when it's done cooking, so scoop up the marinade, put it in the freezer, scoop off the top layer of congealed duck fat, and reheat the marinade to make a delicious marinated duck dip!