Five-flavor duck

Overview

Five-flavor duck, a home-cooked dish from a Guangzhou family in Tongue 2’s three meals, I didn’t pay much attention to when I saw the introduction, because I didn’t expect this dish to be so simple to make. When I first wanted to try it, I didn’t know how to add the five seasonings and what the taste of the finished product would be. Then I thought about Three Cup Chicken and added a cup of each seasoning. I tried it and it was really good.

Tags

• hot dishes
• balsamic vinegar
• beer
• clear water
• light soy sauce
• white striped duck
• white sugar

Ingredients

Steps

1. 1 Clean the duck, cut it in half, and cut off the head to the neck. You can make a few cuts in the thick meat of the duck body to enhance the flavor.

   

2. 2 Add a little oil to the wok, heat it up, and slowly fry the duck until the skin turns yellow and the fat under the skin is fried.

   

3. 3 Add 50ml each of balsamic vinegar, light soy sauce, sugar, beer or liquor, and water. If the taste is heavy, you can add 70ml. If the duck you bought is large, you can also add more seasonings according to the situation.

   

4. 4 Simmer over low heat until the duck meat is crispy and tender, then use high heat to thicken the soup. This time I changed the water to beer and added it. I originally thought that adding just a little soy sauce would make it too bland, but it turns out that adding too much sugar can make it taste salty. Although a large cup of vinegar was added, the duck did not taste sour. It had a sweet and salty taste and tasted very good. Served with rice, it goes very well.