How to make duck in sauce

Are you still eating the same monotonous meals in the school or company cafeteria? Are you feeling frustrated about the tasteless meals? In fact, you don’t have to continue like this. If you have good cooking skills, I believe you will enjoy your meals and live a happier life. Well, let me introduce to you the method of making local pickled duck.

1. Wash the duck and remove the debris, leaving the gizzard (my family doesn't eat many of the internal organs, so they all gave them to the duck seller), cut off the duck neck and skin, wash the duck head, and rinse the duck head (no one in my family eats duck heads, but I saw everyone enjoying eating them in the public welfare class that day)

3. Heat the pan first and add a small amount of oil

4. When the oil is slightly hot, add the scallions and ginger slices and sauté until fragrant

5. Add the blanched duck and fry briefly

6. Turn over and fry again

7. Fry until the duck is slightly yellow, add fennel

8. Add cinnamon

9. Add light soy sauce and dark soy sauce (pay attention to the ratio, more light soy sauce, dark soy sauce is mainly for coloring. It depends on your preference)

10. Add some rock sugar (if you like sweet, you can add more. I remember I added one or two pieces later)

11. Add water

12. Add water to at least half of the duck (the duck is relatively large, so there is a little less water in the pot, so I added some more later)

13. After boiling, cover and simmer on low heat, turning it over every ten or fifteen minutes to ensure even heating. When chopsticks can be easily inserted into the duck legs, it means it is almost done. You can then turn to medium heat and use a spoon to scoop up the soup and pour it over the duck. Be patient and turn off the heat when the soup is thick. (Generally speaking, the duck should be cooked for at least one hour so that it can be more flavorful)

14. When the duck is cooked, take it out and wait for it to cool completely before cutting it. (Its color will darken after cooling) The remaining juice can be applied to the duck pieces after cutting (if it has already formed, you can heat it up slightly and apply it after cooling)

We all know that doing something well requires a lot of effort and time. Of course, cooking also requires effort. If you can cook delicious dishes, you will surely impress others. Now, based on the above introduction, let’s make our own pickled duck.