I have used this braised duck recipe for 8 years, and every time I make it, I will still be amazed by its taste, it is so fragrant

Today I will share with you a braised duck method, illustrated with pictures and texts, and the proportion of ingredients is detailed, so that you can easily learn after reading it, and the taste of the good is not lost to the outside sales, which is very delicious

【Braised duck】

Ingredients: 1/2 duck, 1 small piece of ginger, 2 chives, 10 dried chili peppers, 3 small slices of tangerine peel, 3 star anise, 2 grams of cumin, 1 piece of cinnamon, 3 grams of Sichuan peppercorns, 1 small piece of galangal, 1 slice of white root, 1 slice of licorice, 98 grams of light soy sauce, 22 grams of dark soy sauce, 6 pieces of Xiaoice sugar, 2 tablespoons of peppercorn oil, 3 tablespoons of chili oil, 10 tablespoons of cooking wine

1. First deal with half a duck, the duck does not need to be cut into pieces, just like the whole marinade, but the duck head and neck should be cut off separately and cleaned, because there is lymph on the duck's neck, and the duck head is also dirty.

2. Then prepare the ingredients, wash the chives and tie them into a knot, wash and chop the dried chili peppers, peel and slice the ginger. Then wash the tangerine peel, star anise, cinnamon, cumin, pepper, galangal, angelica, licorice and pour it into the wall breaker to break it, and then put it into a sandbag to make a spice bag

3. Put the duck in a pot under cold water, add 5 tablespoons of cooking wine, chive knot and half of the ginger slices, bring to a boil over high heat, then turn to medium heat and blanch for 2 minutes

4. Remove the blanched duck, wash off the surface foam and put it in the pot again, pour in less than half of the duck's boiling water, 98 grams of light soy sauce, 22 grams of dark soy sauce, 6 Xiaoice sugars, 5 spoons of cooking wine, dried chilies, spice packets and remaining ginger slices, cover with a lid, bring to a boil over high heat, turn to low heat and simmer for 40 minutes

5. During the simmering period, open the lid and turn over the surface every 10 minutes, so that the two sides are evenly colored

6. After 40 minutes, add 3 tablespoons of chili oil and 2 tablespoons of pepper oil, then turn to high heat to cook, and pour the marinade in the pot on the skin of the duck with a spoon while cooking

7. Cook until the marinade in the pot becomes thick, and then you can turn off the heat, as shown in the picture below, we can see the duck at this time, and the skin color is already very good

8. After the duck is cooled to the residual temperature, cut it with a knife, you can enjoy it, it is really very delicious, I have used this braised duck recipe for 8 years, every time I make it, I will still be amazed by its taste, it is really fragrant

Tips:

1. Braised duck must buy tender duck, so that the marinated taste will be tender and not firewood, do not choose old duck, otherwise the marinated meat will be particularly dead, a little chewy feeling

2. If there is no wall breaker at home, the spices can be cooked directly without breaking them