Fried Braised Big Duck

Name: Fried Braised Big Duck
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 Teal; 1 piece ginger; 20g Garlic cloves; 5 Shallots; 30g Brown sugar tablets; 1 piece South milk; 3 pcs star anise; 5g Tangerine peel; 10g Cinnamon; 6g salt; 1/2 bowl Soy sauce; 3 tablespoons Oyster sauce; 20g Cooking Wine; 2 tbsp Zhu Hou Sauce; 3 tablespoons Shacha sauce; Some Cooking oil

by Easy to cook

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

5

Recently, eating chicken and duck meat is more cost-effective than eating pork. The price of pork is much higher than that of chicken and duck meat. Duck meat has less fat and does not have enough exercise at home. Eating duck meat is not afraid of getting thicker waist fat and the taste of duck meat. Gan, has the characteristics of neither warm nor hot, eating more can clear the heat and remove the fire.

When handling ducks, be patient. Use tweezers to clean and rinse the fine hairs attached to the duck skin. Pack the required ingredients. Then you can concentrate on cooking. The duck meat made with this method is full of appetite. Even the bones are fragrant, eat it once for half a year, it is nutritious and enhances immunity.

Fried Braised Big Duck

1. Rub off the fine hair and dirt on the duck, take out the congestion in the duck's chest cavity, wash and drain the water for later use, peel off the ginger and garlic cloves, cut the ginger into thick slices, and cook the garlic cloves as a whole;

2. Boil a pot of water, add a proper amount of ginger slices, cut off the duck feet and duck necks, so that they can be put into the pot easily, without covering the lid, boil on high heat for about 20 minutes, pick up and let cool;

3. Heat up the wok, pour half a bowl of cooking oil into the pan, put the duck in the pan when the oil temperature rises, and fry until the whole body is browned, turning over during the period, some parts are more difficult to fry, you can use a spoon to scoop Pour the hot oil on it until bubbles appear on the duck skin, pick it up and put it in a plate to cool, and the remaining duck neck, duck head, duck feet and duck innards should also be deep-fried in the pan until browned;

4. Continue to heat the wok, add sliced ginger, garlic cloves and fry until fragrant, then add tangerine peel, southern milk, brown sugar, soy sauce, oyster sauce, and Zhu Hou sauce to fry until fragrant;

5. Then pour in cooking wine, salt, star anise, cinnamon, add about 500 grams of boiling water and boil;

6. Put all the fried duck, duck feet, and duck heads into the pot, cover the pot, simmer on medium heat for about 20 minutes, turn the duck underneath, and let it evenly absorb the soup;

7. Simmer until the soup is dry, take the duck out, use a strainer to remove the ingredients and throw it into the trash can, put the soup in a bowl for later use, blanch the cutting board and knives with boiling water, cut the duck into pieces and place it on a plate ；

8. Wash the wok and heat it, pour in cooking oil, put the chopped green onions and garlic in the pot, then add 3 tablespoons of shacha sauce and fry until fragrant;

9. Pour the just filtered soup into the pot and bring it to a boil;

10. Shovel it up and pour it on the duck. A large teal was chopped 3 plates, and it tasted full of meat, so satisfying!

Tips:
Tips for food:

Duck blanching can remove the dirt on the skin and remove the fishy. If there is no cooking wine, you can use yellow old wine or rice wine to replace it. After cooking the whole piece, you will have an appetite.