Ingredients
Amount of ingredients
Half duck
50 grams of ginger
2 star anise
p>5 grams of cumin
50 grams of sugar
A bowl of soy sauce
2 Methods
1. 1. Duck After washing, apply salt on the body and let it sit for more than half an hour, then drain the blood. 2. Put a small amount of water and sugar in an iron pot, turn on high heat and melt the sugar. After the sugar turns red, put in the drained duck, and try to cover the duck with melted sugar. Only in this way will the skin of the duck look good. This is called fried sugar color. .
2. 3. Add soy sauce, ginger, star anise, fennel and other ingredients (the ingredients for brine are actually far more than these, but star anise and ginger are essential, other ingredients can be based on personal preference), Pour in water until half of the duck body is covered. Cover and bring to a boil over high heat. Cook for about 15 minutes, then turn over and cook for another 15 minutes. Pay attention to the heat.
3. After taking it out of the pan, let it cool before cutting. Cutting it when it is hot will be hot and the meat will not be shaped.
4. Serve. . . The condiment of Teochew style brine is garlic paste and white vinegar. The garlic can be garlic heads or garlic leaves. It is a perfect match when eaten with it.