Duck with Bean Sauce and Soy Sauce in Claypot

Duck with Bean Sauce and Soy Sauce in Claypot

1. 800 grams of fresh duck meat, chopped into pieces

2. Put the chopped duck meat into the pot, add a spoonful of cooking wine to blanch water

3. The blanched duck is rinsed to remove the foam, and the water is drained for later use

4. Sliced ginger, wet dried chili and cut into sections, a spoonful of tempeh

5. Heat oil in the pot, add a spoonful of bean paste and stir fry until fragrant to produce red oil

6. Then put the ginger slices, dried chilies, and tempeh into the pot and stir fry until fragrant

7. Pour the duck meat, then add some light soy sauce, soy sauce, stir fry for color

8. Transfer the duck meat into a casserole, add a proper amount of boiling water at one time

9. After the high heat is boiled, turn the lid to a low heat and continue to cook for 30 minutes. Finally, add a little chicken powder when the high heat is closed

10. Finished picture

Tips:

1. Add a spoonful of cooking wine and blanch the duck meat after cutting it into pieces, which can remove the fishy smell and blood foam well.
2. After the bean paste is in the pot, it must be fried on a low heat to make the red oil. Add in the right amount of light soy sauce and dark soy sauce to make the color better.
3. The time for the duck meat to cook is about half an hour. Because the bean paste and soy sauce have a salty taste, the amount of salt should be less or not