Do you know how tender and rotten duck meat and duck pieces will be when stewed together? When people stew meat ingredients at home, they usually ignore a key issue, that is, the timing of putting salt. Put it in early, stew and firewood are tough; When the salt is added late, the taste is usually not enough, tasteless and odorless. Personally, one third of the total time is the best time to add edible salt. Cooking vegetables, stew 15min, add seasoning such as edible salt; For hard-to-cook food, it is best to adjust salt after stewing for 20-30 minutes.

The production process of braised duck in life: 1. Cut the cooked goose into pieces and soak it in warm water for 1-2 hours to completely remove its blood stains; Cut onion, ginger slices and fragrant garlic into sections and pat garlic; If you like garlic, you can choose garlic yellow or garlic paste in the pot; 2 pieces of star anise (optional), cinnamon 1 piece (optional) and 3 pieces of galangal (optional) are washed with warm water, and the surface moisture is dried.

2, add a certain amount of cold water to the pot, add a certain amount of cold water duck pieces and 30 grams of rice wine, braise and boil, continue to foam in the middle, and then go to the fishy.

3. Put a proper amount of cooking oil into the pot. When the temperature is 40% to 50% hot, add 2 pieces of Illicium verum (optional), cinnamon 1 piece (optional) and 3 pieces of Alpinia officinarum (optional) and stir-fry with slow fire for fragrance; Add onion and garlic, stir-fry again for fragrance; Open medium heat, add 30 grams of soy sauce and 3 grams of soy sauce, and stir-fry slightly; Cook 30 grams of rice wine, add duck pieces, fry and color.

4, pour a certain amount of white soup or cold water, cook for about 20min minutes, during which time continue to dial the white foam. Adjust the heat to medium, and add 0.5g white pepper to remove fishy smell; 3 grams of salt and 3 grams of sugar, continue to cook for about 40 minutes; Add 2g of chicken essence or chicken powder 10min before taking out, stew until the soup is thick, crisp and fragrant, turn off the heat and put it into the soup bowl.

5. Sprinkle 3 grams of sesame oil and sprinkle with fragrant lai; If you like garlic, sprinkle with garlic paste or minced garlic, and the duck stew in this life will be completed.

6. Characteristics of dishes: the color is white and red, the sauce is rich, the taste is salty and light, the soup is thick and crisp, and the aftertaste is long.