Seasoning: soy sauce100g of white sugar100g of yellow rice wine, 50g of cinnamon, 3g of shallots15g of ginger, each with a proper amount.

The practice of braised duck:

1. Wash the hair of the fat duck after slaughter, remove the internal organs, wash the blood and drain the water;

2. Cut the onion, pat the ginger loosely, and break the cinnamon into small pieces;

3. Wash the pot, add sugar, soy sauce, yellow wine, cinnamon, onion and ginger, and add 750 ml of water to boil;

4. Put the duck in a pot, boil it on medium fire, skim off the floating oil, marinate until it is 70% mature, add sugar, and continue to cook until the original juice is red, bright and thick;

5. pour the marinade on the duck with a spoon, and then take the duck out of the pot;

6. After cooling, cut into small pieces and put them on a plate, and pour the marinade before serving.

For more information about braised duck, please see Mint.com Food Bank /shiwu/luya.