Local Sauce Duck
1.
The ducks bought are cleaned up, the internal organs are taken out, and the fine hairs on the epidermis are removed and plucked.
2.
Put the cleaned duck into a pot of cold water, add ginger, boil the cooking wine, skim the foam, then remove it to control the moisture.
3.
Put a little oil in the pot, stir in the old ginger and add rock sugar, light soy sauce and dark soy sauce.
4.
After stir-frying, add the duck and let the duck color first.
5.
When the sauce is finished, add the pepper, cinnamon, bay leaves, star anise and dried red pepper, and add 2/3 of the water that is less than the duck.
6.
After the high heat is boiled, change to medium and low heat and simmer for about 1 hour. Turn the duck over in a few minutes.
7.
When the duck leg can be easily inserted with chopsticks, turn to high heat. When the soup is thick, use a spoon to continuously scoop the soup and pour it on the duck. When the duck is red in sauce, turn off the heat.
8.
Let it cool and remove, drain the marinade, and chop. The marinade can be used as a dipping sauce.
Tips:
1. Put the duck in and boil on high heat, then turn to medium and low heat to simmer, so that the meat will be easier to simmer and will not smash the pot.
2. When the marinade starts to thicken, use a spoon to continuously scoop the juice and pour it on the duck, so that the place where the duck is not dipped in the soup can be red in sauce.
3. After the duck is taken out, wait for it to cool thoroughly before cutting it, otherwise the duck meat is easy to break and it will not look good.
