Blank-cut duck/goose (super simple)

Blank-cut duck/goose is the simplest dish in the world, and it is a very healthy way of cooking. You usually eat too much and stir-fry it. If you eat something that is too oily, eat light boiled duck and feel the feeling of water floating back from the oil. It is refreshing and comfortable without restraint.

You can replace boiled duck with goose, the same thing The method is to use white-cut goose, perfect for entertaining

Ingredients?

1/4 duck (can be replaced with goose)

2 tablespoons of starch

Half a teaspoon of salt

2 spoons of white wine/rice wine

1 spoon of sesame oil

1 clove of garlic

1 green onion Root

2 tablespoons of light soy sauce/soy sauce

Appropriate amount of oil

How to make boiled duck/goose (super simple)?

Preparation Take 1/4 duck, wash it and pluck its hair. I just like duck legs. The duck seller sells them with the neck. Serves 2-3 people here?

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Prepare the marinated duck meat and remove the fishy smell. seasoning. PS: It is best to use rice wine or white wine, which is fragrant; cooking wine is the last choice, it can only remove the fishy smell, but it is not fragrant

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Put the duck meat from the inside out Spread the seasoning on everything, little by little. Don’t spoon too much at once to avoid insufficient seasoning in the later parts. My amount of seasoning is just enough for 1/4 duck

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After evenly spreading, marinate for 2-4 hours, just put it in the refrigerator, don't freeze it

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Before steaming, smear the duck evenly with sesame oil to lock in the moisture in the duck meat and increase the flavor. In this way, the steamed meat will not be burnt but will still be tender. The old rule is to apply it little by little, even on the neck and paws

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After all is applied, wipe the starch settled in the dish back onto the duck. In this way, there will be no lumps underneath after steaming

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Boil a large pot of water. After the water boils, put the duck in and steam it for 40-50 minutes. See Depending on the size of the duck, steam longer if the meat is thicker, steam faster if the meat is thinner, and operate flexibly

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When steaming is almost done, use chopsticks to insert the meat. It is done when there is no blood oozing out from the thickest part. If there is any blood, turn the duck over and steam it for another 10 minutes. If it is really undercooked, take it out and chop it into pieces and then steam it for 2 minutes. I rarely get it undercooked. The size of the duck determines the steaming time, and now I can control it very well

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Pour out the duck juice and skim off the thick layer of oil, leaving only the gravy

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Preparation Good garlic and onions, mince the garlic and cut the onions into finely chopped green onions

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Prepare 2 spoons of light soy sauce

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Turn on low heat, add a small amount of oil, and sauté the garlic until fragrant

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Pour in the duck juice and cook until it boils

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Pour in the light soy sauce and stir evenly

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Add the chopped green onion and boil again Okay

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The duck sauce is ready

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The duck is chopped into pieces, It’s ready to serve

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Tips

1. The duck can be replaced with goose. The method is the same, but chicken cannot be used. , the chicken is too tender and afraid of firewood. Goose is generally used for banquets

2. In the duck sauce, minced garlic and onions are optional. If you don’t like onions, you can just add minced garlic. If you don’t like minced garlic, you can just add onions. Boil the pot and sauté the onions until fragrant. It will also be very fragrant

3. If you want to combine meat and vegetables, you can put some pumpkin, taro or potatoes on top when steaming the duck. It will be steamed very soft and glutinous