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1
Preparation: Wash the duck meat with salt. -
2
Put it in boiling water and scald it to effectively remove the fishy smell and make the duck skin firmer. -
3
Use kitchen paper to absorb the water to effectively prevent oil from splashing everywhere when you put it into the pan for frying. -
4
Preparation: iced plum sauce, shallots, ginger and garlic. -
5
Sugar, star anise, bay leaf, grass fruit (there is no cinnamon at home). -
6
Put tea oil in hot pot. -
7
Fry the duck on both sides until the skin is slightly browned. -
8
Add ginger, garlic, and shallots and stir-fry over low heat until fragrant. -
9
Add bay leaves, star anise and grass fruits and stir-fry until fragrant. -
10
Add soy sauce, sugar, plum sauce, and boiling water in sequence. -
11
First bring to a boil over high heat, then simmer over medium-low heat for about 30 minutes. The iron pot I used today has a micro-pressure function, so it is easier to taste and cook thoroughly (according to your favorite softness, 30 minutes It is the degree of ripeness and flavor). -
12
When the 38 minutes are up, open the lid and stir the duck meat. Hey, it almost burns. Fortunately, it does not affect the food, so you need to stir the duck meat halfway because it is easier to burn the pot because of the sugar. -
13
The soup is a little too much. Adjust the heat to medium heat to collect the juice. Use a spoon to pour the soup over the duck meat to make the duck meat more even in color. -
14
Then take it out and let it cool slightly before cutting into pieces. -
15
Installation. -
16
Pour some more sauce in the pot and serve. -
17
Picture of the finished product. -
18
Picture of the finished product.