Cooking method of cassoulet duck:

Step 1:Preparation

The materials to be prepared are: duck meat, sliced ginger, sliced chili peppers, garlic, star anise, grasshopper, light soy sauce, light soy sauce, oyster sauce, salt and oil.

The second step: the difference between blanching and not blanching

1, duck meat washed and cut into pieces, cold water into the pot for blanching, put 2 slices of ginger, pour some wine into the water boiled and then boiled for 2 minutes, and then put the duck into the water to clean up and spare, blanched duck meat can be the duck meat in the blood and some of the dirty things to cook out, these are the main source of the fishy smell of duck meat, feed feed! The big duck is recommended to blanch, the market sells 100% of the duck is to eat feed big, so be sure to blanch.

2, if it is free-range earth ducks, then there is no need to blanch, because blanched ducks will not be so sweet, duck flavor is not so strong so fragrant. I used the earth duck this time so I didn't blanch.

The third step: fried duck

Wash the pan, hot pan oil, oil temperature 6 into the heat under the sliced ginger stir fry flavor,

Then under the star anise, grass berries and duck, more stir fry, the duck's moisture and oil fried out, has been the duck fried to duck meat shrinking, firm, skin a little charred,

Can eat spicy can be on a spoonful of paprika, the dish to be spicy to It's flavorful enough to make it enjoyable to eat.

Then sprinkle more cooking wine to add flavor, stir-fry for 1 minute.

Then add soy sauce to enhance the flavor, add dark soy sauce for color, add oyster sauce to remove fishy flavor, add salt to enhance the flavor, stir-fry for 2 minutes.

Step 4: Simmer

Add the garlic to the pot, add more garlic if you don't dislike the smell of garlic, the garlic flavor can make this dish richer and more flavorful.

Then add enough water at once, the water surface should be no more than the duck, the water boils and then change to low heat, cover the pot with a lid and simmer for about 30 minutes, remember it is a small fire oh! Small fire in order to cook the duck meat.

Step 5: Juice

When the water is almost dry, the chili pepper, change to high heat to reduce the juice, stir fry quickly for 1 minute, so that the soup can be evenly wrapped around each piece of duck meat.

Then use water starch to thicken the gravy, so that the duck meat is more smooth,

Tossing evenly can be up to the pan on the plate.