1. I bought a mangrove saltwater duck unique to Hainan. Wash the ducks with running water.
2. After the water is boiled, put half of the duck in the pot and turn it a few times (about 2 minutes), one is to blanch the blood, and the other is to make the duck skin firm and elastic. Then take it out quickly and pass it over with cold water.
3. After the pan is hot, pour a little oil, add sliced ginger, a little salt, and then put the drained duck in the pan and stir until the duck skin turns yellow.
4. Then push the duck aside, add the prepared garlic, ginger, and star anise, stir fry to get a fragrance, then add Zhu Hou sauce, soy sauce, oyster sauce, and continue to stir fry.
5. Add boiling water to about two-thirds of the body of the duck, add rock sugar at the end, close the lid, bring to a boil and turn to low heat for 35 minutes.
6. During the process, you must open the lid and turn it over to let the sauce simmer on the top and bottom sides to taste, and to prevent it from sticking to the pan.
7. Finally, collect the juice over high heat, take the duck out of the plate and let it cool before cutting into pieces. The juice may be used to dip the meat to eat, but it is fragrant!
Tips:1. You can also use other ducks to make it also delicious.
2. To buy ducks, you have to buy them until the time they are raised. The meat is firm and sweet. Try to buy female ducks.
3. Those who eat light type can omit this step of oyster sauce.
4. The step of scenting the fragrance and extracting the oil plays a role in removing duck fishery...
