Remember to eat summer duck, nourishing and dry, stronger than beef and mutton, netizens: really gluttonous

Today, I use duck roasted radish, this kind of big carrot is particularly rich and sweet, and the white radish stew is elegant and sweet.

【Roasted duck with radish】

[Ingredients]: 1/2 duck, 2 carrots, 2 star anise, green onion and ginger

[Production]:

1. Clean the duck and cut it into large pieces. When cleaning the duck, be sure to dispose of the skin and lymph nodes on the neck, as well as cut off the duck's butt and beans on both sides.

Generally speaking, duck has more subcutaneous fat, it is best to slice some oil, don't throw away the slice, use it to refine oil, this oil is healthier than lard, and the effect of making scallion pancakes is very good, and it is particularly fragrant. Doing this once will not eat too much fat.

2. Take a wok without oil, and dry fry the duck over medium-low heat.

Keep frying, don't worry, slowly a large amount of sewage will come out, at this time pour out the duck pieces and clean them, and the pot will also be cleaned.

3. Heat the pot again until it is slightly hot, first put the star anise and green onion and ginger into the pot, turn over two shovels, slightly fragrant, put in the duck pieces and continue to fry.

4. Fry until the duck meat is slightly yellow and there is no moisture, add rock sugar and fry until it melts, then add braised soy sauce to adjust the color.

The duck meat stewed in this way is more fragrant and crispy, and there is no need to put oil when stir-frying, because the duck skin itself contains oil, so as not to be too fatty.

5. Fry until the soy sauce is all sticky to the duck, and then add water, preferably with hot water, add enough water at one time, slower than the duck.

Bring a pot to a boil over high heat, then reduce the heat to a simmer for about 1 hour.

Cook until the meat is crispy, then add salt to taste, note that the salt should not be put too early.

6. Finally, add the cleaned and cut carrots into large pieces, stew the radishes thoroughly, and the dish is complete.

A simple and delicious sauce-flavored radish duck is ready, the duck is delicious, and the radish is even more delicious! Autumn delicacies, come and try them.

【Highlights】:

1. It is best to fry the braised duck with blood, which is more fragrant than blanching.

2. Don't fry the braised duck in oil, stir-fry it slowly over low heat, and the fat of the duck will all run out.

3. Ducks are generally fatter, if there is too much fat, you can slice some refined oil, animal oil can be used to make scallion pancakes, or stir-fried vegetarian dishes are good, which can reduce excessive fat intake. But those unpleasant-looking duck skins and fats have to be thrown away.

Look, did the duck fat mille-feuille I made make you hungry?