Three Cup Duck

Three Cup Duck

1. Treat the white duck in a pot with clean cold water, add green onion and ginger, boil for three to five minutes and remove.

2. This is the three-cup duck seasoning-a small bowl of cooking oil is about 20 grams, a medium bowl of light soy sauce + 1 teaspoon of dark soy sauce is about 50 grams, and a large bowl of rice wine is about 120 grams.

3. Put edible oil in the pan, add the blanched duck and fry it on a low fire, fry until the duck skin is golden, pour out the fried duck oil and use it.

4. Pour the light soy sauce, rice wine, and a small handful of 20 grams of rock sugar directly, and add water to half of the duck.

5. After the high fire is boiled, change to a low fire for about 50 minutes.

6. Collect the juice over high heat. When the soup decreases and thickens, you should keep pour the juice on the duck.

7. Remove the cut pieces.

8. The finished product is super simple.

Tips:

1. At the end, when the soup is thick, the juice should be continuously poured on the duck. This is to color the duck and make the duck look good.
2. Add a teaspoon of dark soy sauce to the light soy sauce, so that the duck from the sauce is darker in color, and the meat is darker and more appetizing.