Roasted duck with flower carving
By VicentaLakin
Recipe Recommendations
- duck leg
- huadiao wine appropriate amount
- red yeast rice appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- rock sugar appropriate amount
- octagonal appropriate amount
- Angelica dahurica appropriate amount
- clove appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
Steps for Roasted duck with flower carving
1
Chop the duck legs into pieces, add cooking wine, onion and ginger, and marinate for 2 hours.
2
Pick out the onions and ginger instead of, put the marinated duck pieces face down into a frying pan, and slowly fry out the duck oil (you don't need to put oil in the pan, the duck will produce a lot of oil).
3
Use the duck frying time to cut the green onions into sections, slice the ginger into slices, and brew a bowl of red yeast water with boiling water. Prepare star anise, angelica, cloves, and rock sugar.
4
The duck is fried a lot of oil
5
Add onion, ginger, star anise, angelica root, cloves, rock sugar, soy sauce, soy sauce, cook in Huadiao wine (more Huadiao wine) and stir fry.
6
Add the water soaked in red yeast rice and add some hot water to avoid passing over the duck body. Boil over high heat and cook over low heat for 30 minutes.
7
When the duck meat is crispy and the soup is thick, turn to high heat to dry the soup.
8
Cook until the soup is thick and shiny, turn off the heat and serve out.
9
The meat is delicious and the roast duck with beautiful flowers and carvings is ready to eat.