Casserole with roasted duck

Overview

When summer is hot again, duck, which has the effect of nourishing yin and cooling blood, becomes a guest at the dining table. Duck in summer is very suitable for people with heat and internal heat. It is better for people with low fever, weak constitution, loss of appetite, dry stool and edema.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• winter recipes
• lunch
• black bean hot sauce
• brown sugar
• dried red pepper
• garlic
• huadiao wine
• light soy sauce
• lilac
• onions
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• tender duck

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Wash and chop the duck into large pieces, heat the wok and put the duck skin side down into the wok

   

3. 3 Fry the duck over low heat until the skin is golden brown and the excess fat is poured off

   

4. 4 Remove the duck and set aside. Pour off the excess fat. Use the oil in the pot to stir-fry the onions, ginger and garlic. Add the spices and dried red peppers and stir-fry until fragrant

   

5. 5 Add duck cubes, Huadiao wine, light soy sauce, brown sugar, and black bean chili sauce and stir-fry evenly, turn off the heat

   

6. 6 Put all the fried duck pieces into a casserole, add hot water, as long as the water volume does not exceed the maximum water volume mark

   

7. 7 Select the stewing function and press the reduction button to reduce the time to one hour and 30 minutes. Cooking will start automatically after a few seconds

   

8. 8 After stewing for an hour, take out a piece of duck meat and taste it. It is very soft. Turn off the heat and take off the pot