A unique Guizhou-style braised duck.
Ducks are washed into small pieces. After boiled in cold water, simmer for two minutes. After the blood is boiled, remove it and wash it with water.
After the oil is burned to 7-8%, the duck is placed in the stir fry until the water vapor is basically not added, and the brown sugar is added, and the stir fry is continued.
Stir fry until the brown sugar is completely melted, and the duck meat is discolored and placed in anise, ginger, oyster sauce, soy sauce, stir fry for a while.
Introduce the right amount of water in the pot, so that no duck meat is suitable. Put in dried chili.
Slowly simmer until the meat is rotten.
1. The first step is critical, the main purpose is to go to jealousy. 2. Put brown sugar in order to enhance the taste and color, because after the oyster sauce, so the amount of brown sugar is not too much. 3. Due to the difference in meat quality, the final slow cooking time is about 50 minutes, which is based on meat rotten.