material
1 duck
Chenpi 1 tablet
Amomum tsaoko 1
Cinnamomum cassia proper amount
chinese anise
Appropriate amount of fragrant leaves
5 tablespoons soy sauce
Soy sauce 1 spoon
1 spoon oyster sauce
4 slices of ginger
Two tablespoons of salt.
Practice steps
1, washing the duck, the whole is better, because my husband thought the duck head was too hairy, so he cut it off.
Put a little oil in the pot and put the duck in the pot.
3, slowly fry, fry until the surface is golden, turn over and continue to fry, fry until both sides are golden, remove for later use, you can pour some oil out of the pot, and the duck will produce a lot of oil.
4. Prepare star anise, cinnamon, fragrant leaves, tsaoko, dried tangerine peel and ginger slices.
5. Add the remaining oil into the ingredients and stir fry.
6, put four bowls of water, oyster sauce, soy sauce, soy sauce, salt, water to duck, boil over high fire, turn to low fire and marinate for one hour.
7. This is about half an hour.
8. After marinating for an hour, the water gradually becomes less, and it is almost the same as a bowl of juice.
9. Ducks are shiny and their meat is more elastic.
10, cut into pieces and serve with marinade.