The method of braised duck meat

Ingredients and materials

A duck weighs about 3 pounds

Moderate amount of scallions, ginger, and garlic

Fragrant leaves, star anise, cinnamon, appropriate amount

60g soy sauce

Salt in moderation

Thirteen fragrances in moderation

Red wine 80g

Moderate amount of cooking wine

The method of braised duck meat

1. Prepare to clean up one duck

2. Chop into small pieces

3. Add ginger cooking wine to the pot under cold water to remove fishy smell

4. Boil for a few minutes and remove from the water

5. Rinse off the foam with cold water

6. Heat oil in the wok, add scallions, ginger, garlic, fragrant leaves, star anise, cinnamon, and stir fry until fragrant

7. Stir fry duck meat

8. Release the soy sauce and stir fry for a while to color it

9. Add enough hot water at once, boil and simmer on low heat for one hour

10. When the soup is about to dry up, add salt and red wine and stew for a while

11. Once the soup is dry, it can be taken out of the pot

12. Finished product drawing

Tips

Salt is added too early, food doesn't like to cook well, it should be added later, and red wine has a stronger aroma before serving

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