Sauce duck is a home-cooked dish in Jiangsu and Zhejiang provinces. The taste is salty and sweet, the sauce is rich, the color is red and bright, and it is very tasty. You can burn a duck or you can only burn duck legs, as you like.
Four duck legs, washed, cold water into the pot, the water has not passed the duck legs, the fire is cooked.
When you are about to boil, remove the floating foam, add the wine after boiling completely, take a piece of loose ginger, soy sauce, soy sauce, various spices. The cinnamon in my picture is too small, because the family is just running out, the students can put a bigger one.
Change to a small fire, cover the lid, keep it slightly boiling and not overflow, burn for about an hour and a half until the chopsticks can be easily inserted.
Add brown sugar or rock sugar or sugar, open the lid, turn to the big fire and start collecting juice. At this time, people should not leave the stove. From time to time, they will be drenched on the duck legs until the soup is dried and the oil is red sauce.
If you want to smash, you must be cold, otherwise the taste will not change, and the value will be tragedy.
斩 Duck Tips 1. Be sure to be cold, preferably for a long time, refrigerator 1-2 hours. 2. The knife should be heavy. 3. When you are embarrassed, be sure to cut off the knife. Lift your knife at a certain position. Lift your knife and brush your knife.