Three-cup duck
Three cups of duck skin and smooth meat Q are chewy and contain five-spice, sweetness and garlic flavors. They lure the taste buds of the tongue. One bite will be full of aroma. Although it is not very authentic, the duck meat cooked with these ingredients is not at all. There is no fishy feeling, making people want to eat it again.
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- simple
Steps for Three-cup duck
1
Wash the duck meat and remove the fine hair. Many of the white hair can be removed with clips.
2
Chop into medium-sized pieces.
3
Prepare garlic and ginger, pat the garlic flat, and shred the ginger.
4
Prepare white wine, sesame oil, and soy sauce.
5
Heat the oil in the pan, pour in the duck meat and stir fry until slightly discolored.
6
Add garlic, shredded ginger, and five-spice powder.
7
Add appropriate amount of salt.
8
Moderate amount of white sugar.
9
Add appropriate amount of sesame oil.
10
Moderate amount of soy sauce.
11
Moderate amount of white wine.
12
Stir well, pour into the pan, cover and simmer for 30 minutes.
13
Pour into a frying pan to collect the juice.Three-cup duck Make Tips
1. I originally wanted to pour three cups, but since I only bought 1/4 of the ducks, I only poured the right amount. If a friend wants to cook, one duck will be served with a cup of white wine and a cup of light soy sauce (preferably light soy sauce + dark soy sauce, so that the color will look better), and a cup of sesame oil. 2. Stir quickly when pouring into the wok to collect the juice, otherwise it will easily paste and stick to the bottom of the pot. 3. There is no need to add extra water, because ducks will produce a lot of oil, and add sesame oil.