Detailed practice steps are as follows:
The first step: the first half of the preparation of the duck, the duck rinsed, it is best to pick the farm free-range more than half a year of ducks, so that the duck meat, and the meat is firm, the duck washed clean, cut it into small pieces and put aside.
The second step: prepare a piece of ginger, peeled and sliced, today's practice of this duck and ingredients are very simple, kitchen white can easily make a plate of hospitality dishes, delicious and beautiful.
Step 3: Prepare a frying pan, dry pan in the oil, a little peanut oil can be, the pan and the oil is hot, the duck pieces poured into the frying dry moisture, you can first lay the duck meat flat in the pan frying for half a minute, and then stir-fry, so that the fried duck meat is more fragrant.
The fourth step: general duck stir-fry for a while after the water, if the water is more, put it out of the pouring out of the water and then add a little peanut oil, continue to stir-fry the duck to dry incense, this step is very important, oh, the duck meat is good to eat, taste is good to see this step.
Step 5: Duck meat fried to crackling, add the prepared ginger, a small bowl of Hakka wine, continue to give it a few moments of stir-fry over high heat, if there is no wine, you can use wine, but not so fragrant, stewed out of the duck flavor will be a little worse.
Sixth step: once again the duck stir-fried to dry incense, adjust the fire, add the right amount of salt, a spoonful of soy sauce, a little old pumping color, add 15 grams of rock sugar, 4 tablespoons of pickled plum sauce, and then give it a stir fry evenly, be sure to adjust the fire slowly stirred to the upper color to taste, because there is a sauce, the fire is easy to paste.
Step 7: Duck stir-fried to good color after laying flat, and then add no more than the surface of the boiling water, cover the pot with a lid on high heat to boil and then turn to medium-low heat simmer for half an hour, stir-fried duck with boiling water to simmer, so that the meat taste will be better, and it is easy to simmer rotten.
Step 8: time is almost up, and now adjust the fire to it to collect the juice, in fact, to this step, the pot of juice is not much, the juice must not collect dry, eat duck meat must be with a little juice, so eat more appetizing, and so do the duck, with the juice of the rice to eat are very fragrant, oh, turn off the fire out of the pot to plate.
This one sour plum sauce duck is done, like friends can try, fragrant duck, sweet and sour, delicious and appetizing, is a young and old appetizers
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