Spiced duck in soy sauce
By GustWelch
The skin is crispy, the meat is freshly rotten, and the sauce is strong. It is a good dish for wine!
Recipe Recommendations
- duck leg two
- sweet sauce a big spoonful
- cooking wine a big spoonful
- Jiang a large piece
- garlic 4-merous
- onion 4 pieces
Steps for Spiced duck in soy sauce
1
Marinate the duck meat with soy sauce, cooking wine and salt for 10 minutes.
2
Heat a wok, add appropriate amount of oil (preferably two-thirds of the duck meat), cook until 70% hot, add the duck meat and fry.
3
Fry until golden brown, pick up and drain the oil.
4
Prepare the marinade, onions, ginger, and garlic. (I have a strange problem. I don't like to wrap marinated materials with gauze)
5
Leave a little oil in the original pan and add the sweet flour paste to stir-fry until fragrant.
6
Add appropriate amount of water, add the burden and ingredients in 4, and then add the duck.
7
Transfer to the pressure cooker, exhaust and press for 5 minutes. Alternatively, without the pressure cooker, simmer over low heat for 30-40 minutes (the stewing time for the whole duck is longer), remove the pan, let it cool and cut into pieces.
8
Use chili paste, soy sauce, a little vinegar and sesame oil to make a dipping sauce. It is very fragrant.