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Braised duck in hometown

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I have lived in a different place for many years. I miss my hometown's mutton and rice noodles, Douhua rice, spicy hot pot and marinated duck. The brine duck in my hometown is different from the brine in other places. After the brine, I'll fry it in the oil pan until it's crispy and crispy. Now it's fried and eaten. It's so delicious. Today, I bought a small duck. The color and taste of the copied duck are up to the standard. Why do you say that? Because my young gourmand is not so good after eating one. He asked one after another, Mom, is there no brine duck? Is it really gone? At the moment, I regret all kinds of things. Such a small duck. Why didn't I buy another one.

Cooking ingredients

duck:one

bittern - cinnamon, star anise, galangal, Chennai, fennel, licorice, mast, cardamom, tangerine peel, grass fruit, clove, Xiangsha, Xiangye:about 80g in total

dried pepper:3

pepper:more than 20

cooking wine:two spoons

crystal sugar:two or three

ginger slices:5 pieces

salad oil:appropriate amount (for fried duck)

Cooking Steps

Step1:Treated ducklings.

Step2:Group photo of brine. The ingredients are cinnamon, star anise, galangal, Chennai, fennel, licorice, mast, cardamom, tangerine peel, grass fruit, clove, Xiangsha and Xiangye. Today, the total weight of the spices I cook in this pot of beef is about 80g. There are also ginger slices, dried peppers, pepper and a little red Qumi.

Step3:Add water to the pot. Put cold water into the duck. I put a few eggs down to marinate. I can't waste so much of the marinade. ^_^Boil the water for another two minutes. Skim the foam from the soup.

Step4:Add all kinds of marinated materials, ginger slices, dried peppers, prickly ash and red koji rice. Finally, the red koji rice is packaged with a small soup material, and then the spring onion, cooking wine, crystal sugar, salt and a small amount of old soy sauce are put on.

Step5:Cover and simmer for 30 minutes.

Step6:The time of stewing can be adjusted flexibly according to the size of the duck. Insert it with chopsticks. It's just as good as it used to be. It's too soft and not delicious.

Step7:Marinated duck can be properly soaked in brine for half an hour. It tastes better. Then it can be fished out to control the dry water content. In time, oil absorption paper can be used.

Step8:Oil in the pot. More oil. When the oil is 40% hot, put the duck on medium fire and fry slowly. I found that this process is more troublesome than marinating, because you have to keep watching the fire. You have to fry it thoroughly, and you can't fry it. It's the best way to pour hot oil on the duck.

Step9:Take out the fried duck, and control the oil content. Kill the duck while it's hot and put it on the plate. It's hot and fragrant. It's transient.

Step10:Cantonese classic braised pigeons like to be served with salt and pepper dishes. Let's have a dish, too.

Step11:Add a reflection on the same scene - the same pot of stewed eggs. Natural marble pattern. My friend named it sunrise. It's very appropriate.

Step12:Add Yinger on the same scene - marinate a few chicken feet and a piece of pork with the remaining marinated soup. What's the same beautiful wood?