Duck wings 10 more than one

A small bowl of rice/mash

5 tbsp soy sauce.

3 tablespoons of juice

2 tablespoons Taiwan Province ointment.

Zanthoxylum bungeanum 15 capsules

Illicium verum 2 capsules

Nine-story tower/basil half a tablespoon

2 tablespoons butter

Garlic head

Ginger piece

method of work

1. Medium heat, put duck meat in a dry pan, add crushed garlic when oil comes out, and stir-fry until garlic and duck meat are golden yellow. (The duck wings I used are the least greasy places on the duck, and I still fry enough oil.)

2. Add a small piece of butter to refresh the frozen duck meat. If there is too much duck oil, omit this step.

3. Add ginger slices, pepper, star anise and dried pepper (the spicy taste can be selected according to personal taste, but it is not required).

4. Stir-fry for a while and add the rice/mash.

5. Add soy sauce, ointment, juice, basil and appropriate amount of water. Generally, the salinity in the seasoning is enough, so you can taste the salt after the juice is cooked, and consider adding salt if necessary.

6. After rolling away, put a small fire (I use 600 induction cooker) for half an hour.

Tips

Stir-fry until the duck skin is golden, which makes it chewy and not greasy.

The longer the simmering time is, the more tender the duck meat will be, but the firepower should be reduced accordingly, for example, the firepower of the induction cooker 300 is one hour.

Because the seasonings used are sticky, pay attention to stir-fry in time to prevent the pot from being burnt.

It is not convenient to use seasoning packets/boxes in oil soup. You can take out the duck meat while it is hot, and filter the soup with a colander, so that you can safely pour the soup with bibimbap.