Braised Duck in Southern Milk
1.
Rinse the light duck inside and out, and remove the butt of the duck [Duck butt is the hardest hit area of taint]
2.
Chop the shallots, heat up the wok, put the shallots and stir fry for a nice aroma.
3.
Chop the shallots, heat up the wok, put the shallots and stir fry for a nice aroma.
4.
Put the whole duck into the wok, fry it a bit yellow on both sides, then add the southern milk, so that the southern milk is evenly covered with the skin of the duck.
5.
Put a little peanut oil on the bottom of the pressure cooker, then put the duck in the pressure cooker, add soy sauce, oyster sauce, rice wine, ginger slices, and green onions. After boiling, cover the pot. Simmer for ten minutes on low heat.
6.
After the duck is simmered, put the duck in the wok together with the stewed duck sauce for two or three minutes. This will make the duck more tasty and the duck sauce thicker.
Tips:
① The butt of the duck must be removed. The butt of the duck is the hardest hit area of taint.
② Stir-fry with shallots, and then add duck to fry, so that the duck will not smell at all, because the duck has to be simmered in a pressure cooker and fried
When the duck and duck skin are simmered in a pressure cooker, they are not easily broken and can keep the duck intact. It must be simmered over low heat.
③ The duck is simmered and cooked, and then cooked again, so that the duck can be evenly colored and flavored on both sides.
④ Southern milk is made from Southern milk. As for the brand of Southern milk, it depends on personal preference. Southern milk is salty, so be careful when you season it.
[If you don’t like to put too much southern milk, you can mash the southern milk and add some water, so that the taste of the southern milk will also become weaker.
Add more soy sauce and oyster sauce]
