Braised duck

Ingredients: half duck, 300 grams of soybeans, one spoonful of white wine, one piece of ginger, 5 garlic cloves, one star anise, one spoonful of light soy sauce, one dark soy sauce spoon, one spoon of chopped pepper, two grams of sugar.

Method

1. Put the cut duck meat into clean water and add a spoonful of white wine and soak it for half an hour to soak out the blood inside the duck meat and remove the excess duck skin inside. and duck fat are cut off. After soaking, drain the water and set aside.

2. Pour a small amount of oil into the pot and heat it up, then add a piece of old ginger and sauté until fragrant, then add the duck meat and stir-fry until the water dries up and the oil slowly overflows, push the duck meat to On the side, fry the garlic, minced pepper and star anise until fragrant in the hot oil at the bottom of the pot.

3. After the aniseed is fried, put one spoon of light soy sauce, one spoon of dark soy sauce, two grams of sugar, two large bowls of boiling water and soybeans into the pot, bring to a boil over high heat, then turn to low. Simmer for half an hour.

The braised duck with soybeans is very soft and tender after being cooked, and the soup is extremely delicious. It is delicious and goes well with rice. My family will get greedy if they don't eat for a week. Friends who like braised duck must save it and give it a try.

Something to say.

1. When making any kind of meat, try not to blanch it in water. Blanched ingredients will not only lose nutrients, but will also cause the meat to shrink and become woody, making it difficult to cook.

2. The skin on the surface of duck meat is very rich and fat, so you need to cut off some duck skin and duck fat.

3. When cooking duck meat, put in boiling water instead of cold water. Cold water will cause the duck meat to shrink and the protein cannot be cooked out in a short time, which will affect the texture of the meat and the taste of the soup.