Practice: 1. Duck chopped into a four-centimeter square block, plus soy sauce, shaoxing wine, a little salt, a little sugar, and then add 30 peppercorns, a little star anise, cinnamon, fennel, scallion, ginger, grabbed marinated for 2 hours.
2. Seasoning out, put oil in the pot, when the oil is 70% to 80% hot, put into the marinated duck pieces in batches, slightly fried, to be the meat began to change color, the skin and meat can be tightened.
3. Boil water in the pot, the marinated duck block of seasoning all into, and then add about 25 grams of red currant powder, the right amount of salt to make up the flavor , into the duck block, high-fire boil, simmer for 1 hour.
4. Stewing process pot add 50 grams of red wine, immediately cover to prevent volatilization. To be duck block that is before, put about 50 grams of rock sugar, dripping sesame oil, juice can be.
Note:
1. red currant powder from red rice milled, no artificial coloring, non-toxic, harmless, protein coloring is very good, suitable for meat. 2. Although the duck pieces need to be fried, they are not too greasy and the process of light frying can force out some
impurities in the duck meat.
3. Immediately after adding the red wine, you must add the lid to the pot, so that the ethanol in the wine and proteins are better combined.