This recipe comes from my grandmother, an old Shanghai. The thick oil red sauce and the faint star anise cinnamon taste are all my childhood memories. #乐购TESCO优鲜下下-肉#
Wash the duck after removing the internal organs, cut off the buttocks, and the rest of the parts;
Add flower carving, onion, ginger, star anise, cinnamon, soy sauce, sugar, sesame oil to the conditioning bowl, and then add the duck pieces for more than half an hour;
Put a small amount of oil in the pot, add the ginger onion and stir-fry after the pot is hot. The duck is stir-fried in the pan. (The octagonal and cinnamon that were used for pickling are also put in, but the juice is not needed);
When the duck skin is wrinkled, add appropriate amount of hot water to the pot, then add soy sauce, appropriate amount of flower carving and sugar, and boil over high heat;
Transfer to medium heat and cover and cook. During the process, the lid should be opened to continuously remove the foam generated during cooking.
When the juice is quickly dried, add a little sugar, turn to the fire and stir fry, and serve in a pan.
Do the red roast, do the garden carving, soy sauce and sugar. For novices, if you are not sure about the amount of soy sauce and sugar, you can add soy sauce according to the color of the duck during the cooking process, and add white sugar according to the taste (multiple times is appropriate). This dish does not require a lot of oil, because the duck oil itself is a lot. When you get the pot, you will find that the soy sauce has been completely dried, leaving only the duck oil.