A lean duck, Haitian straw mushroom soy sauce, crystal sugar, shallots, seasoning balls (put half an octagonal, a fragrant leaf, a tsaoko and three ginger into stainless steel, and add a proper amount of salt and cooking wine).

working methods

1. Wash the duck and chop off the duck PP (you only need to clean up the "Sao beans" on the duck's ass, but you'd better clean it up for safety _) so that there will be no duck smell;

2. Boil a pot of clear water, put the duck in and scald it slightly, then wash off the blood foam with clear water and control the water;

3. Wipe the duck with soy sauce and proper amount of salt inside and outside, break a handful of shallots into onion knots and stuff them into the duck's stomach, and marinate for 30 minutes;

4. Put clear water in the pot, and put the ducks in it, and the amount of water should not exceed the ducks. After the fire is boiled, skim the blood foam, add cooking wine and seasoning balls, turn to low heat 15 minutes, then add appropriate amount of rock sugar and soy sauce, and appropriate amount of salt and chicken essence, continue to cook for 20 minutes on low heat, then turn off the fire and soak the duck in the soup for 20 minutes;

5. Then open the lid and collect the juice with medium heat (it is best to pour the soup on the duck from time to time with a spoon). When the soup becomes slightly thick, turn off the fire and take it out to cool.

6. After the sauce duck is cold, take out the leeks in your stomach and throw them away. Just cut the sauce duck into pieces and put it on a plate.

skill

Because the whole duck has been salted slightly in advance, it should be almost salty. If your mouth is heavy, dip the soup left in the pot in a small bowl. Let me teach you a trick: brush a little sesame oil evenly after the duck is taken out, and then let it cool, so as to keep the color of the duck, avoid hardening the duck skin after cooling and increase the flavor.