After the cold dew, give your family more of this dish, the color and flavor are complete, and the whole body is warm and not afraid of cold after eating

Today I would like to recommend to you a meat dish suitable for eating after the cold dew solar term - braised duck, a very home-cooked appetizer, the duck meat is fresh and tender, delicious and not greasy, used for rice, the taste is absolutely amazing. , the duck meat is fragrant and has no fishy smell, and it is not bad for the restaurant to sell.

【Braised duck】

Ingredients: 1 duck, 2 whole heads of garlic, appropriate amount of ginger, appropriate amount of chopped green onion, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of balsamic vinegar, appropriate amount of salt, 1 bowl of rice wine, 1 tablespoon of rice wine

1. Clean the duck first, and then cut it into pieces for later use, here the duck must buy duckling, the duck meat is tender, suitable for braised to eat, don't buy the duck, otherwise the duck meat will be very firewood

2. Then wash the ginger and cut it into cubes, peel the garlic, the garlic does not need to be chopped here, because the whole burned garlic will taste very good, soft and delicious, if you don't like the taste of cooked garlic, then you can reduce the amount of garlic

3. Pour an appropriate amount of rapeseed oil into the pot, turn on high heat to refine the oil, and the rapeseed oil must be refined before it can be fried, otherwise the fried vegetables will smell of raw oil. In addition, it is not recommended to change rapeseed oil to other oils, because the aroma of meat and vegetables cooked with rapeseed oil is not found in other vegetable oils

4. Then pour in the duck pieces, stir-fry on high heat, fresh duck generally does not need to be blanched, if you buy frozen duck, then you need to blanch, but it is recommended that you buy fresh duck to fry this dish, the taste will be better.

5. Then pour in the garlic and ginger, continue to fry on high heat, add 1 spoon of balsamic vinegar and 1 spoon of rice wine during the stir-frying, the effect of vinegar here is to remove the smell and increase the flavor, and the finished product will not taste sour. The duck will have some water during the stir-frying process, so be sure to fry it dry

6. Add light soy sauce, dark soy sauce and salt, and stir-fry until the color is even

7. Then pour in more than half of the hot water, add 1 bowl of rice wine, cover with a lid, bring to a boil over high heat, turn to low heat and simmer for 45 minutes

8. After 45 minutes, if there is still a lot of soup left in the pot, turn on the high heat to thicken the soup, and you can get out of the pot

9. Sprinkle with chopped green onions on a plate and enjoy. Paste autumn fat, don't miss this dish, it is fragrant and attractive, appetizing and delicious, so delicious that there is no juice left