Spiced braised duck is a mouth-watering delicacy that is known for its unique taste and aroma. The charm of this dish lies in its rich five-flavor flavor and melt-in-your-mouth duck meat, which is unforgettable. Attracted by the subtle five flavors, you will also feel the satisfaction of the melt-in-your-mouth duck meat. It has a delicious taste and an unforgettable aftertaste.
The following is a detailed five-spice braised duck method:
Materials: 11 duck (about 2000 grams).
2.10 grams of sesame oil.
3.30 grams of rock sugar.
4.10 grams of ginger slices.
5.Star anise: 2 pcs.
6.1 cinnamon.
7.1 grass fruit.
8.Cloves 10 capsules.
9.10 grams of shallots.
10.2 tablespoons cooking wine.
11.Light soy sauce 2 tablespoons.
12.1 tablespoon dark soy sauce.
13.Salt to taste.
14.Water to taste.
Steps:1Ducks are slaughtered to remove their feathers, disemboweled, gutted, and washed. Put it in a pot of boiling water and boil it, remove it when it is boiling, put it in clean water to remove the remaining fluff, and wash it.
2.Put the duck into the red brine soup pot, add rock sugar, ginger slices, star anise, shallots, grass fruits, cloves, cinnamon, then add an appropriate amount of water, simmer over a slight fire until you can remove the bones (not too rotten), take it out and let it cool, brush with sesame oil, so as not to dry out.
3.Pat the neck wing bones loosely and chop them, put them on a plate, and then slice the legs and dried meat obliquely into slices 2 cm long and 1 cm thick, and cover them.
4.In another pot, add an appropriate amount of oil, add ginger slices, star anise, shallots, grass fruits, cloves, cinnamon, and stir-fry until fragrant.
5.Add light soy sauce and dark soy sauce, stir-fry evenly, then add cooking wine and continue stir-frying.
6.Add an appropriate amount of water, bring to a boil over high heat, reduce the heat to low and simmer for 10 minutes.
7.Add salt, adjust to taste, and continue to simmer for 5 minutes.
8.Turn off the heat, remove the stewed five-spice braised duck, let it cool and slice it, and put it on a plate.
9.Pour the stewed five-spice braised duck soup into the pot, bring to a boil over high heat, boil until the soup is thick, and pour it over the duck meat.
Tips:1When the duck is stewed, it is simmered over a slight heat to maintain the texture of the duck meat.
2.During the stewing process, the duck should be turned frequently to evenly color and taste.
3.According to personal taste, the amount of five-spice seasoning can be increased or decreased in an appropriate amount.
I hope this detailed five-spice braised duck recipe can help you, and I wish you to make delicious five-spiced braised duck!