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Authentic method of roast duck slices
Braised duck

Composition:

Two duck legs, three onions, a small piece, three garlic pieces, five teaspoons of sugar,

Two scoops of white wine, two scoops of light soy sauce, one scoop of braised soy sauce, 5g of salt and 4g of chicken essence.

How to do it

Chop the duck leg into small pieces, soak it in bloodletting water, blanch the duck in cold water and take it out.

Slice ginger, onion and garlic.

Heat the pan, add sugar and stir-fry until it is sugar-colored.

Stir-fry slowly over medium and small fire. When bubbles appear in the pot, quickly pour in duck legs and stir-fry for coloring.

After coloring, add onion, ginger and garlic and continue to stir-fry for fragrance.

Pour white wine along the side of the pot to stimulate the fragrance.

Pour in soy sauce.

Pour in a little braised soy sauce, stir-fry and color.

Add boiling water, the boiling water is less than the duck pieces, turn off the heat, cover the pot and stew for 40 minutes.

Stew until the soup becomes less and add salt.

Add chicken essence and collect the juice over high fire.

Keep more soup if you like it, and dry it if you don't like it.

Put it in a bowl and sprinkle with chopped green onion.

Small iron stone

When frying sugar, you must stir-fry slowly, don't stir-fry, or the meat will be very bitter.

Put less when you put braised soy sauce, or the meat will be too dark.

The duck is not cooked well, so it takes a long time to stew.