Luya

Overview

There is a famous dish in Guangdong - Lu goose. My duck is easy to buy. The goose is only frozen and too big, so I made a duck. It tastes great. Lu means rolling. To make this dish, the goose or duck must be rolled and fried until golden brown, so it is called Lu goose or duck.

Tags

• cold dishes
• cantonese cuisine
• hakka cuisine
• lunch
• dinner
• borneo sugar
• chenpi
• duck
• garlic
• light soy sauce
• oil
• old soy sauce
• oyster sauce
• rice wine
• star anise
• zhuhoujiang
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Wash the duck and use tweezers to remove the fine hair.

   

2. 2 Cut off the butt, and cut off the neck and duck paws.

   

3. 3 Prepare ginger, garlic, bay leaves and star anise, soak tangerine peel in hot water until soft, and scrape off the white film.

   

4. 4 Add a little more oil to the pan and fry the duck, turning constantly, until golden brown. This process also releases the oil from the duck.

   

5. 5 Pour off the excess oil and use a little oil to stir-fry the ginger, garlic, star anise and tangerine peel.

   

6. 6 Add the fried duck and fry again, then pour in the rice wine (I used Erguotou).

   

7. 7 Mix the light soy sauce, dark soy sauce, oyster sauce and Zhuhou sauce evenly.

   

8. 8 Pour in the sauce, borneol sugar and 2 bowls of boiling water, bring to a boil over high heat and then reduce to low heat.

   

9. 9 Flip the duck every 10-15 minutes and pour the sauce over the duck with a spoon.

   

10. 10 I braised some eggs by the way, they were delicious.

    

11. 11 After cooking for about 1 hour, the duck will be cooked.

    

12. 12 Let cool.

    

13. 13 Cut into pieces, top with sauce and serve, it tastes great.