The simplest three-cup duck only needs three bowls of seasoning, the method is simple, and you will see it at a glance

There are many ways to make three-cup duck in the Hakka region, but the ingredients are almost the same, and the main ingredients are duck meat, light soy sauce, rice wine, rock sugar, and water. Others are added according to each family's preference. The three-cup duck shared with you today should be the easiest way, only using three bowls of large, medium and small to measure the seasoning, and the ingredients couldn't be simpler - a small bowl of oil, a medium bowl of light soy sauce, and a large bowl of rice wine......  

Ingredients: 1/2 white-striped duck (about 750 grams)

Seasoning: 120 grams of rice wine, 50 grams of light soy sauce, 20 grams of cooking oil, 20 grams of rock sugar

Method 1: Clean the white duck in a pot under cold water, add green onion and ginger, boil the water for three or five minutes and remove it.

Method 2, this is the so-called three bowls of duck seasoning - a small bowl of cooking oil about 20 grams, a medium bowl of light soy sauce + 1 teaspoon of dark soy sauce about 50 grams, and a large bowl of rice wine about 120 grams.

Method 3: Put cooking oil in the pot, put the blanched duck and fry it over low heat, fry until the duck skin is golden brown, pour out the fried duck fat.

Method 4: Directly pour in light soy sauce, rice wine, a small handful of rock sugar 20 grams, add water to half of the duck.

Method 5: After boiling on high heat, change to low heat and cook for about 50 minutes.

Method 6: When the soup is reduced and thickened, the juice should be poured on the duck constantly.

Method 7: Get it done. Isn't it easy to do without being cumbersome? The material is simple again. Homely

Cut and serve! The house is full of fragrance, which makes people's appetite move.

The juice is thick and the meat is rotten.

 Tips 

1. Finally, when the soup is thickened, keep pouring the juice on the duck, which is done to color and make the duck look good.

2. Add a teaspoon of dark soy sauce to the light soy sauce, so that the duck color of the sauce is darker, and the color of the meat is darker and more appetizing.