Braised Duck + Dipping Sauce-nourishing Yin and Lungs in Autumn

Name: Braised Duck + Dipping Sauce-nourishing Yin and Lungs in Autumn
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Duck leg; Some Bean sprouts; Some Halogen material; Some Sha Xiang; Some star anise; Some pepper; Some garlic; Some brine; Some pepper powder; Some You Chili; Some Chicken Essence; Some sesame oil; Some Shallots; Some ginger; Some salt

by Chen radon

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The method of dipping sauce for braised duck is adapted from the method of Rongchang Braised Goose (the introduction of Rongchang Braised Goose in the picture of the finished product is also known by Baidu).
In markets or supermarkets, raw duck meat is more common than goose meat, so duck meat is used.
This time I chose the gravy which tasted closest to the taste of Rongchang’s authentic marinated goose.
This bittern is sold at Taobao and grocery stores, so it's easy to use.
If you use the marinade prepared in the vegetable market, not powdery, you need to fry the marinade in a pot a little bit to make it more fragrant.
Duck meat nourishes the yin and nourishes the lungs, and is often referred to as the first nourishing product in the golden autumn of meat.
Duck meat is cool in nature, has the effects of nourishing yin and lungs, relieving cough and resolving phlegm.
The protein content is also higher than pork and lamb.
Duck meat is low in fat, and the unsaturated fat is easily digested by the body, which can lower cholesterol and protect the heart. "

Braised Duck + Dipping Sauce-nourishing Yin and Lungs in Autumn

1. Duck meat, moderate

Braised Duck + Dipping Sauce-nourishing Yin and Lungs in Autumn recipe

2. Marinated ingredients, ginger slices, sand incense, star anise, peppercorns

3. When the water in the boiling pot boils, add ginger, sand, star anise, pepper, braised ingredients, duck meat, less meat and less water, so there is no need to add salt.

4. Marinate for about 40 minutes, pick up the duck meat and let cool

5. Duck meat cut into pieces

6. Place the duck skin toward the bottom of the bowl, and place it in a large bowl reversely

7. Soybean sprouts, rinse and filter water

8. When the water in the pot is boiling, add the bean sprouts and cook until it turns from white to translucent and translucent.

9. Spread the bean sprouts on the braised duck

10. Cover plate

11. flip over

12. Ginger and garlic

13. Chop into pieces and mince, the finer the more delicious

14. Shallots to taste

15. Diced shallots

16. Add minced ginger and garlic to the bowl, the brine after the braised pork, pepper powder, spicy pepper, sesame oil, chicken essence, and chopped green onion. The volume of the brine is basically twice that of the other seasonings combined. Too much brine will cover the taste of other seasonings.

17. Mix the seasoning thoroughly

18. Uncover the lid and drizzle the seasoning

Tips:
1. The brine can be reused for many times. The brine in this brine powder package can be repeated about three times. Just keep it fresh and just put it in the refrigerator.
2. Each time the brine is used repeatedly, add sand, star anise, pepper, and ginger appropriately.
3. Because there is sugar in the powder bag, it is necessary to add an appropriate amount of sugar for repeated use, two catties of meat or one liter of water, a lid with mineral water, and a lid with white sugar.
4. Adding bean sprouts on the bottom is to relieve the greasiness of the stewed meat. The stewed meat is easy to be greasy. Personal preference, you can keep it.
5. To adjust the dipping material, the brine replaces the role of soy sauce and salt. If the brine is not salty enough, add some soy sauce appropriately.
6. The Rongchang authentic stewed soy sauce is generally not allowed in the marinade, because the marinated meat is generally required to be marinated to golden yellow. Adding soy sauce will make the marinade a bit darker, darker, and unsightly.
7. Duck chooses sub-duck, old duck is not easy to taste, the cooking time is not very long, and it may not be able to bite.
8. There is an appropriate amount of salt in the brine powder package, and it is determined whether to add salt according to the saltiness affected by the amount of water added.
9. The seasoning can be eaten directly without being poured on the meat.
10. Because the meat is small, it will only be marinated for about 40 minutes. If it is whole, it will take about an hour, but it should not be marinated for too long. The gravy is too loose and should not be cut into pieces.