In fact, it's not difficult to cook braised duck at home, it just takes a little time, but the delicious food is worth waiting for a long time, don't you think? Spice is the most important thing for braised duck to taste delicious. Choosing the right seasoning can not only make the stewed duck more delicious, but also make it smell tasteless. After all, braised dishes are fragrant by spices. So today, Monkey Girl will share with you a method of stewing duck, with illustrations and detailed proportion of materials, so that you can learn it easily after reading it, and the cooked taste is not lost. It's delicious, and the Mid-Autumn Festival is coming.
Braised duck
Required materials: half a duck, one slice of ginger, two onions, 10 dried pepper, three slices of dried tangerine peel, three slices of star anise, 2g of fennel, 1 slice of cinnamon, 3g of pepper, 1 slice of galangal, 1 slice of angelica dahurica, 1 slice.
1. Clean up half a duck first. Ducks don't need to be cut into pieces, just marinate them, but the duck head and neck should be cut separately and cleaned, because there are lymph on the neck and the duck head is dirty.
2. Then prepare the ingredients, wash the shallots and tie them into knots, wash and chop the dried peppers, peel and slice the ginger. Then, the dried tangerine peel, star anise, cinnamon, fennel, pepper, galangal, angelica dahurica and licorice are washed, poured into a wall-breaking machine, and then packed into sandbags to make seasoning bags. The reason for breaking spices is to make them more delicious. If you put it in a sandbag, you don't need to pick out those seasonings one by one in the marinated soup, just take them out directly, which is more convenient.
3. Put the duck in a pot with cold water, add 5 tablespoons of cooking wine, chives and half a piece of ginger, bring to a boil over high heat and blanch for 2 minutes.
4. Take out the scalded duck, wash off the floating foam on the surface, then put it into the pot, pour in boiling water, 98g light soy sauce, 22g light soy sauce, 6 small crystal sugar, 5 tablespoons cooking wine, dried pepper, spice bag and the remaining ginger slices, cover it, boil and simmer for 40 minutes.
5. During the simmering period, open the lid and turn it over every 10 minute to make both sides evenly colored.
After 6.40 minutes, add 3 tablespoons of spicy oil and 2 tablespoons of pepper oil, and then turn to high heat to cook. While cooking, pour the marinade in the pot on the duck skin with a spoon. You can't be lazy in this step, otherwise the color of braised duck is not right enough.
7. Cook until the marinade in the pot thickens, then turn off the fire. As shown in the picture below, we can see that the ducks at this time have beautiful skin color.
8. After the duck is cooled to the residual temperature, cut it into pieces with a knife and you can enjoy it. It is really delicious. I have used this braised duck recipe for 8 years, and every time I make it, I will still be amazed by its taste. It is really delicious.
Tips:
1, braised duck must buy tender duck, so braised duck will taste tender but not firewood. Don't choose the old duck, or the braised pork will be particularly dead and feel a little chewy.
2. If there is no wall breaker at home, the seasoning can be cooked directly without breaking the wall.