Braised duck needs hot pot base.

Add bone broth to the hot pot base and simmer well. Use it to cook vegetables. It has a strong spicy flavor and a strong taste. After it is out of the pot, pour sesame oil and oyster sauce on the surface, sprinkle with hot pot dipping ingredients such as garlic, chopped green onion, and coriander, and stir in chili oil.

, the onion, garlic, fresh, spicy and other flavors instantly rush into the nose, making your index fingers twitch.

Many customers commented: The spicy taste is so satisfying, it feels like eating a bowl of spicy hot pot.

How to make braised duck: Buy the duck, wash it, put it in a pot under cold water, add ginger slices and cooking wine, cook over high heat for a few minutes to boil out the blood and foam.

The duck flew through the water and flushed again.

Place green onion knots and ginger slices at the bottom of the pot. The green onion knots are placed on the bottom to prevent the duck meat from sticking to the bottom of the pot when braising.

Add the marinade, a handful of dried chili peppers, Sichuan peppercorns, two or three star anise, a piece of cinnamon, a few bay leaves, a piece of rock sugar, and add water to cover most of the duck body.

Put 12 spoons of light soy sauce, 4-5 spoons of cooking wine, and 1 spoon of dark soy sauce for coloring. This ratio is for reference.

Use this small steel spoon to measure.

Reduce the heat to low and cook for 40 minutes. During this period, pay attention to whether the duck sticks to the pan, and turn the duck over or adjust its position.

After the soup has thickened for 40 minutes, turn to low heat, remove the marinade, leave the soup, and pour it over the duck with a spoon for about ten minutes to color it.

Finally, take out the duck and use a charcuterie board to carve the duck and place it on the plate.

Braised duck is a delicacy that we often eat nowadays. Braised duck is a dish with a long history of development. After hundreds of years of inheritance and development, each place has developed different schools and styles according to local tastes.

Braised duck.

Especially since the reform and opening up, braised duck making artists from all over the world have continued to develop, research, and innovate on the basis of inheriting traditional skills, and have continuously improved in production methods, ingredients, taste, etc. The braised duck produced has a bone-flavored flavor.

The meat is crispy, the skin is thin, the meat is lean, fat but not greasy, and it is full of color, flavor and flavor. The braised duck in each place has a unique local flavor and retains the traditional hand-made craftsmanship of the nation. They are all carefully braised using century-old brine and selected materials.

It also has very unique intentions and exquisite materials, forming a unique braised duck production system.