Ingredients ?

Duck half

Spices: cinnamon star anise leaf cumin cumin clove clove white buckle strawberry fruits fragrant fruit Angelica dahurica licorice peppercorns chenpi pieces

Applications: ginger dried chili peppers scallions cooking wine icing sugar soy sauce white soy sauce white pepper cooked sesame sesame oil garlic coriander

Secret brine duck practice ?

Clean the duck, remove the stray hairs, and put it in a pot with cold water. Add large onion segments, star anise, cinnamon, ginger slices, cooking wine, boil, three minutes to flip, and then cook for three minutes to fish out.

Put oil in the pan, add the right amount of rock sugar, and start to fry the sugar color. When the icing sugar melts and starts to bubble, turn down the heat. When the icing sugar color slowly turns into caramel color, big bubbles become small bubbles, put in the duck, so that the duck in the pot evenly colored, can be spatula spatula sugar color kept pouring on the duck meat. At this point, you can put in the dried chili pepper section and ginger and sugar color with the frying.

The coloring is gradually even.

(Put all the spices in the spice table into a clean gauze bag and tie it tightly.) After all the duck meat is colored, add water to the spice bag in the pot. The amount of water should be enough to submerge the duck meat. Put in the large onion segments, two tablespoons of soy sauce, half a tablespoon of dark soy sauce (if you like the color darker, you can increase the amount appropriately), high heat boil to medium heat, twenty minutes after the duck will be turned over, and cook for another twenty minutes off the heat.

Cooked duck do not fish out, continue to stew in the soup for an hour more flavorful.

Simmering good out, cool and drain the brine, cut the plate on the table.

Take a small bowl, let's mix the dipping sauce. Soy sauce vinegar each two tablespoons (do not like vinegar flavor of a tablespoon, according to their own vinegar flavor of the acidity and family preferences to), a small spoon of dark soy sauce, a small spoon of sugar, a little white pepper, sesame oil, a little chicken broth, garlic and coriander powder moderate amount, the right amount of oil chili (there is no oil chili pepper on the dry chili pepper, put all the seasoning on the top), the pot is hot, put cooking oil, a little oil, the oil rolled poured in the bowl of seasoning, the chili pepper will be cooked after hot! Mix well, add a little cooked sesame seeds, on the table to eat!

Tips

1, duck do not use the valley duck. It's too skinny and only has bones and meat. Choose the kind of meaty wood duck will be fine.

2, duck brine cooking good off the fire, do not immediately fish out, so that the duck in the brine more soaked in cooking an hour more flavorful.

3, brine can be reused, brine cooking chicken, duck and fish can be. Duck out, filtered impurities, with a container in the refrigerator, the next time you add a little spice can be used.

4, dipping sauce in addition to brine duck, can also be used for slicing brined beef and other need to dip the marinade, are particularly awesome!

5, the spices are really not complete, is also able to brine. However, the final out of the finished product flavor is definitely discounted.