What are the steps to make braised duck, which is low in calories and appetizing, and the marinade is the best?

After that, I placed an order online. If I braised it myself, it would be much cheaper and better, and the sugar content and spiciness of the marinade could be adjusted by myself. After marinating, soak it in the marinade for four or five hours, let it cool after adding flavor, and it will taste very delicious after freezing. This kind of home-made stewed dish is good for the spleen and appetizers and is delicious. On Sundays, everyone has free time, so they can make some stewed dishes.

When it comes to marinating, how to choose spices, how to prepare marinade, I will introduce it to my friends in detail: delicious, delicious and delicious marinated platter. Ingredients to prepare: 5 duck heads, 5 duck wings, 5 eggs, 4 Ginger slices, onion knots, appropriate amount of dried chili peppers, star anise, cinnamon, poria, bay leaves, Sichuan peppercorns, peppercorns, fennel vegetable oil, rice wine, light soy sauce, dark soy sauce, old rock sugar, salt Step 1

Duck wings and duck heads are thawed and washed. This time I made a small amount. My parents and I finished two meals. When making this type of marinade, the emphasis is on rich flavors, including both spicy, sweet and salty flavors. For spices, if you like the numbing flavor, add more Sichuan peppercorns, while cinnamon, star anise, and peppercorns will remove the greasiness, dried chili peppers, fennel, and bay leaves will add freshness and flavor, and Poria cocos will remove the fishy smell and make the taste smoother and more tender. Step 2

Put the duck legs and duck wings into the wok, add a tablespoon of rice wine, ginger slices and green onion knots, add cold water that has not soaked the ingredients, and bring to a simmer to remove impurities and white matter. Mozi. Pour cold water into the hot pot on the other stove, put in a few eggs, cook for 8 minutes, then take them out and run them through cold water, cool them and then peel them. It will also be delicious to make a few braised eggs at the same time. Step 3

After the water boils, pick up the ingredients and run them through cold water twice. Remove the debris stuck to the duck legs and wings again, pick them up and drain them. Set aside. Put the vegetable oil in the wok, bring it to a boil, add the ginger slices and sauté until fragrant, then pour in the prepared spices, stir-fry until fragrant, then pour in the rice wine, light soy sauce and dark soy sauce. Then add a certain amount of warm boiled water, seasoning with soy sauce, soy sauce, and soy sauce. The height of the marinade is determined by the soy sauce. Step 4

After the marinade boils, turn off the heat and put it into a deeper hot pot, so that more ingredients can be marinated at one time. Put the duck head and duck wings into a deep pot, add the prepared rock sugar, taste again and consider adding salt if necessary. Step 5

Be sure to pay attention when stewing. It takes an hour to stewing, so the minimum fire must be maintained. Not only is it easy to stew the ingredients, but it also causes the marinade to evaporate too quickly, and the ingredients themselves become depleted. Not easy to smell. Step 6

Don’t put the eggs in so early. After stewing for half an hour, add the peeled eggs and continue stewing for another 30 minutes. After marinating a small spoonful of it, the duck head and wings are still very complete due to the constant simmering, and the aroma of marinating fills the room.