Since the individual only makes the five-cup duck in his own way rather than being completely original, the personal opinions of the suggestions given are also quite strong, and I hope everyone can give more advice.
The five-cup duck dish can be said to be time-consuming and not complicated. As long as there are no major problems with the ingredients and heat, it will basically be delicious. Mushrooms were an ingredient I added on a whim, and after tasting them, I felt quite successful. It is not that the taste of the five-cup duck itself has changed much, but that the mushrooms will become very delicious. Stop chatting and start explaining.
five-cup duck
Recipe Recommendations
Steps for five-cup duck
1
Boil a small pot of water, add a little sliced ginger, then pour in half a cup of cooking wine, and bring to a boil. At this time, pour the duck meat into the pan and cook over high heat for about 5 minutes. When the blood and foam are all boiled, you can take the duck meat out of the pot and dump the soup in the pot. This step is very critical. Wine and ginger are both great helpers to remove the fishy smell of duck meat and will make the duck meat more delicious. In particular, people don't like the taste of duck butt. It's too sexy, so it's best to cut it off.2
Add a little oil, bring it to a boil, then put a little chopped ginger into the pan and stir fry for about one minute. Then pour the duck meat that has just been cooked into the pan and stir fry for about 2 to 3 minutes.
3
Pour in five cups of seasoning prepared in advance (actually, it should be four and two-thirds cups for me...), then put the mushrooms together into the pan, cover the lid, and cook slowly over slow fire. During this period, open the lid and turn the meat every about five minutes to make the sauce and duck meat better combine. When there is not much sauce left, turn on high heat and stir fry for 2 to 3 minutes before serving. The sauce should be very thick by this time, and it is also the moment when the duck is most delicious.
4
Delicious five cups of duck are out of the pot! Personally, I think it's really good to add mushrooms! In addition, it should be noted that if you add less sugar, the amount of vinegar should also be reduced appropriately to avoid excessive acidity of the duck meat and affecting the taste. This is the first time I send out the recipe. If there are any shortcomings, please forgive me... I am just a freshman in college and I didn't have much opportunity to cook when I lived in school. I hope everyone will give me some advice ~