This is a brine duck that was taught by an elder who lived in Chaozhou and lived in Southeast Asia. It is also her ancestral secret recipe, very delicious! Come and share with you! The method is simple, and a method can also be used in a variety of meats, very versatile.
Wash the ducks cleanly (put the duck's foot joints into the stomach, or the duck feet will open when cooking), cut the south ginger into small pieces, and peel the garlic one by one.
Burning sugar: Put the star anise, garlic, ginger, rock sugar in the pot, put a small bowl of water (do not need to put oil) to open a big fire. After the water is boiled, the rock sugar will burn for a while, the caramel will put the duck into it. Move in the pot and try to burn evenly until the whole duck is golden brown.
Drain the duck in the duck body and cook for 5-10 minutes on high heat. Pour in the water and pass the half of the duck. After the water rolls, turn off the medium heat for 40-50 minutes. Depending on the size of the duck, the softness depends on the taste of the person, and you can cook your own taste a few times.
1. Poke the part of the duck leg with chopsticks and cook it without bleeding. 2. Cut the sauce and pour the gravy on the duck. The excess duck oil can be used to cook vegetables such as kale. 3. This cooking method can also be used for cattle exhibition, ribs, pig hands. Under normal circumstances, cattle and ducks need to put octagonal, others do not need.