Braised edamame duck

Overview

My mother said it’s better to eat duck in the summer, so I basically don’t buy chickens anymore. Today, my mother cooked my favorite braised duck. I watched the process and thought it was very simple. The taste is also quite strong. I don’t want to eat another meal this day, so I can make it once. I need two kilograms of duck and half a kilogram of edamame. Seasonings: two star anise, appropriate amount of ginger, 4 small peppers, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of dark soy sauce, two garlic (single head garlic), appropriate amount of white sugar, appropriate amount of salad oil

Tags

• hot dishes
• private kitchen
• baby duck
• cooking wine
• edamame
• ginger
• old soy sauce
• salad oil
• single head garlic
• small pepper
• star anise
• white sugar
• salt

Ingredients

Steps

1. 1 Wash the duck and cut into pieces. Add a small amount of oil and heat it to 50% to 60% heat. Put the duck pieces in the oil pan and roast them. After the duck fat comes out, add ginger, star anise and chili and stir-fry. Then add a spoonful of sugar, cooking wine, dark soy sauce, stir-fry and add boiling water no larger than the duck meat. After the water boils, turn to low heat and simmer. After half of the water is reduced, pour in the edamame and garlic. Until the duck meat is cooked

   

2. 2 After putting it on the plate, the aroma of the duck meat is soaked into the edamame, and the fat of the duck meat is forced out, so it doesn’t taste too greasy

   

3. 3 The taste is still very good, you can add more chili to make it better with rice.