Corn Braised Duck
1.
Bring a pot of water to a boil, put the chopped duck meat down and blanch it.
2.
Pick up the blanched duck meat.
3.
Prepare star anise, cinnamon, bay leaves, etc.
4.
After a small fire, the duck meat is slowly simmered out of the pot.
5.
There is already oil coming out.
6.
Add rock sugar when there is oil.
7.
Then add soy sauce. I don’t add salt and only use soy sauce to taste, so the amount of soy sauce depends on the amount of ingredients.
8.
Stir fry on low heat, most of the sugar melted.
9.
Add spices such as star anise, bay leaf, cinnamon, etc., and put whatever you usually use at home.
10.
Pour in a can of beer, I only have one in my house😃
11.
A can of beer is not enough for me to stew the duck, so I added water.
12.
No one had to eat the leftover corn in the morning, so I had to cut it into small pieces, or it would be a pity to lose it.
13.
The corn is also put down.
14.
Bring to a high heat, turn to the lowest heat, cover the pot, simmer slowly, open and flip in the middle, add more if there is not enough water.
15.
I also want to put the Zai ginger that I like.
16.
Put the perilla in the refrigerator as well.
17.
The stew is rotten enough, and the water is almost dry, so put the ginger down.
18.
Stir fry and let the ginger soften.
19.
Finally, add the perilla and stir well and turn off the heat.
Tips:
My family is old and young, so we have to simmer thoroughly, so we need more water, depending on our own situation.
