Zijiang Roast Duck
1.
Zi duck 四水
2.
Stir-fry the duck with less oil and medium-high heat, force out the duck fat, and stir-fry with the peppercorns halfway through
3.
When the duck is dried, add cooking wine, ginger, sugar, and soy sauce (can be mixed with light soy sauce and dark soy sauce) a little more, stir fry for color
4.
Pour boiling water, cover the duck meat, bring it to a boil, simmer on medium and small fire
5.
About 20 minutes, the water is almost half dried, and I cut the ginger with a hob. The taste is okay, but if you don’t like ginger, you want to taste it too big, so slice it well. Salt and taste
6.
About 20 minutes, the water is almost half dried, and I cut the ginger with a hob. The taste is okay, but if you don’t like ginger, you want to taste it too big, so slice it well. Salt and taste
7.
Until the whole body is fried and there is no soup in the pot, add the chili noodles and continue to fry
8.
Stir-fry completely, add some sesame seeds and fry it for serving
9.
The taste is okay, it should be better if you add pickled pepper and ginger. If there is more sugar and more dried chilies, adding vinegar will be a strange duck
Tips:
Since the elderly in my family can't eat sugar, they don't eat MSG chicken essence for health. In fact, you can try to match these seasonings by yourself. Doing anything a few times will make practice.
