Ice Plum Duck

Name: Ice Plum Duck
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 duck; 2 tablespoons Ice plum sauce; 15g crystal sugar; 2 teaspoons Soy sauce; Some shallot; Some Cooking Wine; Some Red Yeast Rice; Some salt; Some ginger

by Zerry's mother

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Autumn is a good season to eat ducks. The nutritional value of duck is equivalent to that of chicken. According to traditional Chinese medicine, duck meat is cool in nature and has the functions of clearing heat, nourishing, strengthening spleen, and promoting water. It's hot in autumn, so it's better to eat more duck meat at this time.
Today, I will share with you a recipe of iced plum sauce duck, sour and sweet, appetizer, and friends who like it can give it a try. ""

Ingredients

1/2 Duck
2 tablespoons Ice Plum Sauce
15g Crystal Sugar
2 teaspoons Soy Sauce
Some Shallot
Some Cooking Wine
Some Red Yeast Rice
Some Salt
Some Ginger

Ice Plum Duck

1. Ingredients: half duck, ice plum sauce, green onion knot, sliced ginger, rock sugar, red yeast rice, dark soy sauce, light soy sauce, salt

2. Put enough water in the boiling pot, the duck under cold water, put the green onion knot, ginger slices, cooking wine, and boil the water.

3. Take out the blanched duck and wipe off the moisture on the epidermis.

4. Put a little oil in the pan, add the blanched duck, and fry the duck skin down on a low fire.

5. Fry until the skin is golden, add ginger slices and green onion knots again to explode the aroma.

6. After the aroma is exploded, put the dark soy sauce, light soy sauce, rock sugar, salt, and red yeast rice (the red yeast rice is put in the bag to prevent slag during the firing process.

7. Add water to the duck, and then change to a low fire after it is brought to a boil.

8. When the broth is reduced and the thick duck meat can be easily penetrated with chopsticks, remove the condiments such as ginger slices and green onion knots.

9. Add 2 tablespoons iced plum sauce

10. Collect the juice over high heat, and pour the soup on the duck with a spoon while collecting the juice. The soup can be thickened.

11. Take out the cooked duck, cool it slightly, and cut into pieces, and pour the remaining soup on the duck pieces.

12. The finished product!

Tips:
1. The oily paper near the duck bottom has more fishy smell and heavier smell. It is recommended to remove it.
2. The red yeast rice in the ingredients is for coloring. You can leave it alone if you don't have it or you don't like it.