Taste Duck

Name: Taste Duck
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Ma Duck; Some chili; Some star anise; Some Cinnamon; Some salt; Some crystal sugar; Some Chop peppers; Some Bowl of bean paste; Some Soy sauce; Some Chicken Essence

by Wormwood

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The taste duck that Hunan people like to eat, hehe, it is very simple, but the taste is quite 8 drops, so when you walk through the streets and alleys, there will be many restaurants that eat taste duck. Now the living conditions are high, so use it. The tea oil is also called tea oil duck. In fact, the cooking method is to change the soup without changing the medicine. The lake duck that is generally used at home is not fishy, and there is no beer. There is only ma duck here in Jiujiang, and there will be a lot of trouble if you don’t use beer. It has a strong taste and cannot be eaten at all, so I used beer instead of water. The raw materials are really important."

Taste Duck

1. Bloody savage handling of ducks in the process of dripping save ducks. . . The duck is in the water.

2. For the ingredients, slice ginger, cut the larger garlic in the middle, and cut the chili into sections.

3. Drain the duck in cold water after watering it. Put it in the pot without oil, and fry the water vapor.

4. When the duck has a little bit of oil, put a little bit of oil down. The fat in the duck is very little, and only a little bit of oil can be fried to get the oil.

5. Add ginger, garlic, two star anise, a small piece of cinnamon, chopped chili, bowl of bean paste, rock sugar. Light soy sauce, soy sauce.

6. Continue to stir-fry evenly, the rock sugar melts, and the seasoning sticks to each piece of duck meat.

7. 500ML Tsingtao beer in one hall (Usually I use cheap HOHO, which is given at the Oktoberfest. 8 silver drips are better for cooking drippings.)

8. Do not cover the pot and let the alcohol boil to take away the bashful taste. After about five minutes, add an appropriate amount of salt and transfer it to the pressure cooker. After pressing for seven minutes, it will not taste good if it is too bad.

9. The pressed duck is poured into the wok again to collect the soup.

10. If you don't eat spicy food, you won't be called Hunanese. I added a handful of sharp peppers from my own ground, which is more spicy than Chaotian peppers.