1. After the duck is cleaned, cut it into small pieces and put it in the pot with cold water.
2. Pour in an appropriate amount of cooking wine, and remove the floating powder after the water is boiled.
3. Wash the scalded duck pieces with cold water. Wash away a little blood stained on it completely. Then dry the water for later use.
4. Slice the ginger, peel the garlic, wash the dried red pepper, and prepare the bay leaves and star anise.
5. Roast goose in oil pan, green onion, ginger, chili, and star anise in the pan and sauté.
6. Pour the processed duck meat into the pot, stir fry a little, add light soy sauce, salt, and I added some home-brewed rice wine. If there is no rice wine, general cooking wine and beer can be used.
7. Put the fried duck pieces in an electric casserole.
8. The pan of the fried duck does not need to be cleaned. Pour half a pot of water to boil.
9. Pour the boiling water into the casserole, be sure to add boiling water. Don't put cold water in it, it's fine if the water has overwhelmed the duck meat.
After the high heat is boiled, turn to low heat and simmer for 1 hour. Tender duck can appropriately reduce the stewing time. The old duck should be stewed until crisp. At least 1 hour. When there is a little and a half of the soup left, turn the heat back on to collect the juice.
I use an electric casserole, just choose chicken and duck keys to stew for an hour and a half.
11. After a program is over, the fragrant braised duck meat is ready, sprinkle with coriander, add appropriate amount of salt and mix well to get out of the pot. The duck meat is tender and the bibimbap in the soup is really delicious and super refreshing!
The duck is slightly chopped into small pieces to make it more delicious. If you can't bear the boiling water of the duck pieces, you can carefully skim off the foam and use it to cook the duck.