Braised duck in red sauce

Published Feb 12, 2022 at 03:00am ET

There are three main points to be paid attention to in order to make the "greedy-billed duck" with strong sauce flavor and no peculiar smell: 1. boiling. Before cooking, duck meat must be boiled, foam and some oil can be boiled, which can effectively remove the fishy smell and reduce the sense of fatness; 2. Stir-frying. This link is also very important, the scallion, ginger, garlic and other pots will be boiled duck, first stir-fried for 1-2 minutes, then turn to small and medium-sized fire to continue stir-frying, until the surface of the duck is charred, fat skin part shrinks and oil spills, the duck oil will be poured out part of the next step. 3. Boil sauce. To achieve a salty, spicy and spicy sauce, we should prepare it separately. Spices and sauces should be stir-fried and then boiled until all kinds of sauces blend, and then stewed in duck pieces. The purpose of this method is to make the sauce with fuller flavor and shorten the roasting time of duck sauce effectively without the phenomenon that the duck meat has been burned out before the sauce is boiled properly.

Food Material List

1 Whole duck 1 only

Operational steps

1 Sit in the pot and boil the duck till foam overflows. Rinse the duck with warm water and set aside.
2 Chop red bean paste and soybean sauce on the board and place them in a small bowl. Add tomato sauce and set aside.
3 The frying pan is heated and oiled. Garlic cloves, ginger slices and scallions are put into the small and medium scallion fragrance. Spices (anise, etc.) are washed with warm water and then fried in the pan.
4 Put the ingredients in the pot to the edge of the pot, stir-fry the sauce mixture in the center of the pot until the red oil seeps out, pour a large glass of water into the pot, turn the big fire to boil, then turn the small fire to boil for reserve.
5 In another pot, garlic cloves, ginger slices and scallion sections are stir-fried, then the duck slices are stir-fried.
6 Stir-fry until the surface of the duck is charred, the fat skin shrinks and the oil spills. Pour the duck oil stir-fried in the pan as appropriate.
7 In process 4, boil the spare red sauce sauce into the frying duck pot, turn it over evenly, add soy sauce, Shaoxing wine, ice sugar, boil over high heat, then turn to medium and low heat and cook over high heat.
8 When the duck is soft and tasty, put the duck into a preheated casserole and filter the sauce out of the casserole.
9 The filtered red sauce is poured into the casserole.
10 After the casserole is placed on the stove and boiled again, the coriander section is sprinkled on it, and the casserole is directly put on the table together with the pot.

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