This is a dish that I liked very much in a small restaurant called “West Lake Manor” in our home. When I heard the name of the hotel, I knew that it was an Hang Bang dish. It was a sweet mouth, and there was not much nonsense. The practice is as follows:
First, the duck meat is smashed, and each piece is washed, then put in the water for 4 hours. Prunes must be soaked for 20-30 minutes before frying, then rinsed repeatedly with water for later use.
Always drain the soaked duck meat. Big fire: put a little cooking oil in the pot (must be a little oil, because the duck will also produce oil), put the onion, ginger flakes, put the drained duck quickly and evenly stir-fry until the duck is discolored Into the soy sauce, soy sauce, chicken essence, pepper powder, pepper, stir fry evenly, and then stir-fry in the dried plum. At this time, put the cooking wine and continue to stir fry so as not to stick the bottom of the pot.
Then add rock sugar and brown sugar and continue to stir fry to prevent the sugar from melting unevenly. After the sugar is fried, turn off the heat. (If you are not sure about the taste, you can taste the taste of sugar yourself. It is sweet and sweet. The slightly salty taste is also brought by other salty seasonings. I have salt in the wood.)
After confirming that the taste is right, change the plum dried duck in the wok to a clean casserole without water, and add a piece of fragrant leaves and an anise. I didn't add water from the beginning to the end, after changing to the casserole: seasoning + the water produced by the duck itself, if you have not had duck meat. Then fire, medium and small fire boring 25-30 minutes, during which, it is best to stir the shovel from the bottom several times, one to avoid the bottom, the second is to make the duck can feel the infiltration of the soup (without cover casserole cover, I cut a paper cover on the casserole with tin foil, as shown above)
Remove the tin foil cover and taste a piece of duck meat under uncertainty to see if it is ripe and soft. Cooked, OK, turn off the fire
Because I am the first time to cook this dish, so I made it according to the taste I have, not necessarily authentic, but I like the sweet mouth of the little friend can try it, it is still very delicious~! It is best to buy fresh duck meat. It will be better to make a taste. It can't be bought. The supermarket has half a slice of duck. The first fry is to make the duck meat taste, change the casserole, is to make the taste of the duck meat more mellow. Because I was busy preparing for work, I forgot to take a picture in front, and I took the next two pictures, 嘿嘿