Braised duck with soy sauce
Overview
How to cook Braised duck with soy sauce at home
Tags
Ingredients
Steps
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Wash the duck and chop it into small pieces, drain or dry it thoroughly with kitchen towels (try to make it as dry as possible otherwise the wet effect will not be good when frying); after heating the pan, put the duck pieces into the pan skin side down (no oil, no anything)
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Slowly fry the duck skin until the oil is released and the duck skin is golden brown; then stir-fry for a while so that all sides of the duck meat are seared; at this time, if you feel that there is too much oil or it is too oily, you can pour out a little more oil in the pan, but do not pour it all, because you will need to fry the spices next
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Add ginger, onion, garlic, dried chili, dried Sichuan peppercorns, bay leaves, star anise and cloves, then add rice wine and stir-fry; then add brown sugar, stir-fry; then add seafood sauce and light soy sauce, stir-fry and continue to stir-fry until fragrant; when you feel that the duck is wrapped in the seasoning, and all the flavors are blended, add an appropriate amount of water , I only added about 1/2 cup (not too much, because after frying and frying for so long, the duck is basically cooked, but it is not soft enough, just add a little more water to simmer until soft); cover the pot, simmer over medium-low heat for about 20 minutes, or until it reaches your preferred degree of tenderness.
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When stewing the duck, wash the peppers and cut them into rings; after the duck is simmered until soft, uncover the pot and stir-fry over high heat until the juice is almost reduced; add the peppers and stir-fry until the peppers are broken. In fact, the taste is basically enough, but you still have to taste it before cooking. Everyone has different preferences for saltiness. If you think it is too bland, just add a few grains of salt
