Three cups of three cups of ducks are three cups, each with its own statement. But they can't live without soy sauce, wine, oil, sugar, and water. Can't verify the authentic practice. I feel that as long as it is delicious, there is no need to pursue authenticity. The three cups I use are: sesame oil, soy sauce, rice wine. Rock sugar is a must. When dealing with the ducks, I forgot to cut the duck claws first. It was inconvenient to operate in the pot, only to think of chopping duck claws. When you operate, remember to cut the duck claws before you fly the pot.
Preparation materials: duck, sesame oil, soy sauce, rice wine, rock sugar, ginger and garlic
Put the water in the pot, the water is so large that there is no duck. Cold underwater duck. Put a few slices of ginger and put a green onion. Continue to cook for 10 minutes after boiling. Turn the duck over in the middle. Remove the drained water
Put the oil in the hot pot and sauté the ginger and garlic.
Put the whole half duck and roll it with your hands and roll it.
Add sesame oil
Add soy sauce and rice wine
Use a soup ladle to simmer on the duck. Cover the lid and cook over low heat for 20 minutes.
From time to time, the duck should be turned over and boiled to the body to ensure even color, even taste, and avoid one side to cook.
After the juice is thick, the color of the duck is getting deeper and deeper. In the end, most of the juice in the pot was left with oil.
If you are a little cold, you can cut it. Note that the raw knife and the cutting board should be separated.
Put it on the plate and you can eat it!
1. During the production process, the duck should be frequently turned over. 2. Because the soup can't be over the duck, you need to use the soup spoon to drip the duck on the duck to avoid uneven color and uneven taste.