Roast Muscovy Duck with Lotus Root and Radish

Overview

How to cook Roast Muscovy Duck with Lotus Root and Radish at home

Raw material picture
Cut duck meat into small pieces, put it in a pot with cold water, blanch it, add ginger, cook wine to remove the smell, remove after the water boils, rinse with hot water and set aside
Heat oil in a pan, add ginger, garlic, and aniseed, stir-fry until fragrant, add duck meat and stir-fry, stir-fry for a while, add cooking wine, cover the pot and simmer for a while, open it, add light soy sauce, dark soy sauce, white sugar and stir-fry until it gets color, then add boiling water, add salt, bring to a boil and then turn to medium heat
Add lotus root pieces and carrot pieces, then stew
When there is not much water left, turn on high heat to collect the juice
When the juice is almost gone, you can add some oil to brighten and enhance the flavor, add some MSG, sprinkle some chopped green onion, and start the pot