Half a duck, 500g of taro/or 1 potato, 5 slices of ginger, 5 shallots, 1 whole garlic, 25g of dried shallots, 4 slices of fragrant leaves, 1 star anise, a small piece of dried tangerine peel, 2 tablespoons of lobster sauce, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 10g of cooking wine and sugar.

Guangdong braised duck steps:

1. Clean the prepared ducks or geese first, then dry the water on the surface with kitchen paper, then spread soy sauce evenly on the ducks by hand, and finally leave it for a period of time to further dry the water on the surface.

2. Peel taro or potato, cut it into two pieces, steam it in a steamer, cut the steamed taro into 1 thickness, and put it on a plate for later use.

3. Prepare ingredients when steaming taro; Wash and slice onion, ginger and garlic, two spoonfuls of lobster sauce, 1 star anise, 4 pieces of fragrant leaves, a small piece of dried tangerine peel and a piece of sugar.

4. Boil the oil in the pot. The oil in the pot needs a little more. When the oil is hot, put down the duck skin and fry for about five minutes.

5. Wait until one side is browned, then turn the other side and continue to fry until browned. After the duck is fried, take out the pan and control the oil for later use.

6, leave a little base oil in the pot, first add onion, ginger and garlic to saute, then add lobster sauce to saute, and then add cooking wine from the side of the pot.

7. Then add star anise, fragrant leaves, oyster sauce, soy sauce and rock sugar to taste.

8. Stir-fry the ingredients evenly, add appropriate amount of water, bring to a boil over high fire, then add the fried duck, duck skin facing down, and simmer for 25 minutes. After 25 minutes, turn the duck over and stew for 5 minutes.

9. After the duck cooking time is over, take out the ingredients in the duck and soup.

10, put the duck back into the soup, add half a spoonful of soy sauce, and dry the soup with high fire.

1 1. When collecting the juice again, you need to pour the juice on the duck with a spoon to let it fully absorb the aroma of the soup.

12. When the soup finally dries, you can take the duck out to cool, then cut it into pieces of the right size, put it on the taro, and sprinkle a little parsley to eat.

Tips:

1. In order to prevent the duck from splashing oil and scalding, it is necessary to air-dry the soy sauce on the surface of the duck before frying, or prepare the pot cover and cover the duck immediately after frying. Please be sure to fry the duck on the spot, otherwise the smell of the duck will not volatilize and go bad, and the color, smell and taste will be greatly reduced.

2. Sliced sugar is the sugar boiled in Guangdong syrup, which is generally sold in supermarkets. If not, use ordinary sugar instead.

3. The time to cook the duck depends on the size of the duck. What is shared here is the time of half a duck. If it is a whole duck, the cooking time will be extended.