Blanch-cut duck/goose (super simple) Blanch-cut everything is the simplest dish in the world, and it is a very healthy way of cooking. If you usually eat too much fried and oily things, then go back to the light boiled stuff.

Feel the feeling of water floating back from the oil. It is refreshing and comfortable without restraint. The white-cut duck can be replaced with goose. The same method is used. White-cut goose, a first-class ingredient for banquets? Duck (can be replaced with goose) 1/

4 starches, 2 tsp salt, 1/2 tsp white wine/rice wine, 2 tsp sesame oil, 1 tsp garlic, 1 clove scallion, 1 light soy sauce/soy sauce, 2 tsp oil, appropriate amount of white-cut duck/goose (super simple)? Prepare 1/4

Duck, wash it and pluck it.

I just like duck legs. The duck seller sells them with the neck. Serves 2-3 people here? Please click to enter the picture description and prepare the seasoning to marinate the duck meat and remove the fishy smell.

PS: It is best to use rice wine or white wine, which is fragrant; cooking wine is the last choice, it can only remove the fishy smell, but it is not fragrant. Please click to enter the picture description. Apply the seasoning to the duck meat from the inside to the outside, little by little, do not spoon it all at once.

Too much to avoid insufficient seasoning for the back part. The amount of seasoning I have is just enough for 1/4 of the duck. Please click to enter the picture description. Spread evenly and marinate for 2-4 hours. Just put it in the refrigerator.

, don’t take it to freeze. Please click to enter the picture description. Before steaming the duck, apply sesame oil evenly to lock in the moisture in the duck meat and increase the flavor. In this way, the steamed meat will not be burnt, but it will be better.

Tender.

The old rule is to apply it little by little, even on the neck and paws. Please click to enter the picture description. After applying the starch in the dish, wipe it back to the duck, so that it will not be lumpy after steaming. Please click to enter the picture.

Description: Boil a large pot of water. After the water boils, put the duck in to steam. Steam for 40-50 minutes. Depending on the size of the duck, steam for longer if the meat is thicker, and steam faster if the meat is thinner. Please click on the picture to enter the description for flexible operation. Steam until

It's almost done. Use chopsticks to insert the thickest part of the meat. If no blood comes out, it's done. If there is any, turn the duck over and steam it for another 10 minutes.

If it is really undercooked, take it out and chop it into pieces and then steam it for 2 minutes. I rarely get it undercooked. The size of the duck determines the steaming time. Now it is well controlled. Please click on the picture to enter the description. Pour out the duck juice and put it in.

Skim off the thick layer of oil on top, leaving only the gravy. Please click to enter the picture description. Prepare the garlic and onion. Chop the garlic into mince, and cut the onion into finely chopped green onions. Please click to enter the picture description. Prepare 2 tablespoons of light soy sauce. Please click to enter.

Image description: Turn on low heat, add a small amount of oil, sauté the garlic until fragrant. Pour in the duck juice. Cook until it boils. Pour in the light soy sauce. Stir well. Please click to enter the image description. Add the chopped green onion, and again

It's ready. Please click to enter the picture description. The duck sauce is ready. Please click to enter the picture description. The duck is cut into pieces and ready to serve. Please click to enter the picture description. Tips 1. The duck can be replaced with goose. The method is the same, but

Can't use chicken, chicken is too tender and afraid of firewood.