Sauce Duck
1.
A fading duck, blanch it in a pot of cold water
2.
You can use a spoon to scoop hot water on the duck body, so that it can heat evenly
3.
In another pot, put all the seasonings in the pot, and bring the water to a boil; when boiling the water, you can use tweezers to remove the hair roots on the duck body, and ignore the hair roots that are too small.
4.
Put the duck in the pot. If the pot is small, you can chop off the duck neck and feet in advance so that the lid can be covered.
5.
The duck is simmered and simmered over low heat for about 3 hours. During the whole process, turn over every half an hour, and use a spoon to pour the soup on the surface of the duck body for 5 minutes
6.
For the last half an hour, use a low heat, and use a spoon to continuously pour the soup on the duck body and duck belly. When there is very little soup left, turn off the heat
7.
After the duck is cooled, cut into pieces, and pour the remaining soup on the surface of the duck pieces. The taste and color are superb!
8.
It's too flavorful
Tips:
There is no hemp duck, other ducks can be used, but the western duck in the supermarket is too fat and the meat is too loose, the sauced duck made is not firm, and the duck flavor is not enough;
Seasonings can be put in according to their own existing ones, these seasonings are sold in supermarkets or Chinese pharmacies;
Don't be too troublesome for the last half an hour, keep pouring the soup on the duck, which is good for coloring;
Reserve a little broth and pour it on the chopped duck meat, which is more conducive to the taste;
If you think it takes a long time, you can simmer it in a pressure cooker first, and then take it out to collect the juice and color it.
