Young duck, onion and ginger cooking wine, soy sauce, honey, cinnamon and star anise

Practice:

1. Wash the duck and the onion and ginger.

2. Put cold water in the pot, put a few shallots and ginger slices, put the duck in, and cook with fire. When the water boils, turn to low heat, skim off the floating foam, add wine and turn to medium heat for 20 minutes15-20 minutes, turn off the fire, remove the duck, and put the soup on standby.

3. Wash the pot. Divide the remaining onion into two parts. One part is tied with onion, stuffed with ginger, cinnamon and star anise, and the other part is padded at the bottom of the pot (to prevent the duck from sticking to the pot when cooking).

4. Put the duck into the pot, pour more than half of the duck soup just now, add two spoonfuls of soy sauce and two spoonfuls of soy sauce, cover the pot, bring it to a boil over low heat, and turn the duck over several times during the period. If you feel that the soup is too little, you can add more, stew for about an hour, open the lid, poke the duck meat thick with chopsticks, you can open the pot if you can easily poke it in, and add two spoonfuls of honey (sugar is also acceptable).

When the soup is collected very little, you can pack the duck, and when the duck is cold, cut it into pieces and put it on a plate, and pour the soup on the table to eat.

This is a detailed home-cooked practice of braised duck for a long time, and it tastes delicious. I hope I can help you.