Sugar-free version of braised duck
Overview
Duck meat is one of the main meats in the family and can be used in a variety of cooking, so it is regarded as a raw material for various delicious dishes. Duck meat has a low melting point of fatty acids, is easy to digest, has high protein content, and contains higher levels of vitamins B and E than other meats. Compared with chicken, duck meat has a firmer and crispier texture. Some people don’t like the sweeter taste of braised duck meat. This braised duck meat does not add sugar and omits the step of frying the sugar color, and uses Pixian bean paste to stir-fry red oil instead. The finished product is bright in color but delicious...
Tags
Ingredients
Steps
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Wash and chop half of the fresh duck into pieces.
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Put the duck meat into the pot, add a spoonful of cooking wine, bring to a boil and cook for one minute to cook out the foam.
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Rinse the blanched duck meat with water two or three times until it is clean, drain the water and set aside.
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Put the drained duck meat into a large bowl, add some pepper, five-spice powder, and light soy sauce and marinate for 15 minutes.
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Slice the ginger, wet the star anise and cinnamon with water, wet the dried chilies with water and cut into sections.
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Heat the oil in the pot and fry the duck meat.
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Fry until it turns yellow as shown in the picture, take it out and set aside.
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Leave some base oil in the pot, add a spoonful of bean paste and stir-fry over low heat to produce red oil.
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Then add ginger slices, star anise, cinnamon and dried chili and stir-fry until fragrant.
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Pour the duck meat into the pot, add an appropriate amount of water, two spoons of light soy sauce, and one spoon of dark soy sauce. When the soup comes to a boil, cover and simmer over low heat for 15 minutes.
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When the sauce is reduced from high heat, add a little salt and chicken powder.
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Finished product picture.
