Five Flavor Duck

Name: Five Flavor Duck
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Duck leg; Some Green onion ginger garlic; Some crystal sugar; Some star anise; Some Fennel; Some Soy sauce; Some Shimizu; Some Vinegar; Some Guangdong rice wine; Some Corn oil

by Love braised pork

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The last episode of Tip of the Tongue 2 was three meals. When I saw that five-flavored duck, I thought it should be delicious, so I bought duck legs today and prepared to try it. I only love duck legs, so I didn’t use the whole duck to make it. , There is no specific method in the film, only the five flavors are light soy sauce, sugar, wine, vinegar and water. He did not say the proportions. I decided to try it according to my own habits. It tastes good after making it. I really appreciate the tip of my tongue. If I hadn’t watched this show, I wouldn’t know the food. Although I’m definitely not as good as the authentic ones in Guangdong, it’s not unpalatable at least. I think it's quite delicious, it's sweet, and the fishy smell of duck meat is gone. It's very good. It must be recorded as a reserved dish. When I have the opportunity to go to Guangdong in the future, I will taste the authentic food made by the locals. "

Five Flavor Duck

1. Prepare rock sugar, aged vinegar, soy sauce, Cantonese rice wine and water.

2. Wash the duck legs, prepare the onion, ginger, garlic, star anise and bay leaves.

3. Duck legs use absorbent paper to absorb excess water

4. Heat the wok with a little corn oil, then rinse the duck leg with the skin side down and put it in the pan for frying.

5. Fry the duck skin to brown and turn it over and fry the reverse side.

6. When the other side is fried, add green onion, ginger, garlic, star anise and bay leaves

7. Add the right amount of rock sugar

8. Add some Guangdong rice wine

9. Add appropriate amount of soy sauce

10. Add appropriate amount of vinegar

11. Finally, add a proper amount of water

12. Cover and simmer for one hour

13. Take a look at the soup an hour later. If there is still a lot of soup, open the lid to collect the soup. When the soup is thick, add half a spoon of vinegar and stir a few times to get out of the pot.