Simple and delicious duck sauce
By VicentaLakin
After a few days of lightness, suddenly wanting to eat something heavy, there is no halogen in the house, there is nothing but an acoustic, and it's good to have a duck with a sauce. It tastes like a halogen duck, but it's more fun and content than halogen。
Recipe Recommendations
- duck half a
- soy sauce appropriate amount
- soy sauce appropriate amount
- octagonal two
- cooking wine appropriate amount
- white sugar 1 tsp
- salt
- spiced powder 1 tsp
- warm water appropriate amount
Steps for Simple and delicious duck sauce
1
Half of the ducks bought will be washed with dry asphalt, and their necks, feet and wings will be removed, so that the ducks will turn over and put a few gingers on it。
2
Half a bowl of hot water with salt and white sugar to mix and dissolve, and then a bowl of raw, old, salivating wine, five fragrances and eight centipede to mix。
3
Pump the sauce down to the duck for half an hour, and both sides of the duck will be covered。
4
Half an hour after the pickle, the boiler starts a fire, and a small amount of peanut oil is put on the hot pot and the duck skin is a little yellow, and the rest of the sauce is poured in. In order to make sure that when the water dried, the ducks were ripe, I added a small bowl of water。
5
Cover it up, turn the fire slow, plow the bottom of the pot every six minutes to prevent the pot from coming out
6
After a few boils, you'll find the water is getting thinner and the sauce is starting to get sticky into sauce, and then you'll take the top of the pot, pour the sauce around the ducks with a little spoon and do it repeatedly。
7
And then it'll be all right
8
The ducks were put on a plate, which cooled the cutter, and the remaining duck oil was used for cooking。
9
Finally, you can eat with sour sauce and sweet salty, and it won't stop。Simple and delicious duck sauce Make Tips
The entire process of braising duck involves releasing water, reducing the sauce, and rendering fat, so please be patient, everyone. If you want to check if the duck is cooked, you can stick a chopstick into the leg and pull it out; if no bloody water flows out of the hole, it is done. (Because the leg is the thickest part of the duck and the hardest to cook through.)