How to make dry pot duck

Cooking can be a simple thing. Just pour the vegetables into the pot and stir-fry or boil them. But do you really like to eat such dishes? In order to make a good dish, you need to have fixed methods and techniques. So, let me teach you how to make dry pot duck.

1. Wash the duck, cut it into 3.5 cm cubes, and soak it in cold water with cooking wine for 2 hours to remove the fishy smell (you can also blanch it in boiling water to remove the fishy smell)

2. Cut shallots into sections, slice ginger, mince garlic, cut dried red pepper into sections, slice lotus root, and soak in cold water with vinegar for later use

3. Heat the pan, add oil, add Sichuan peppercorns and Sichuan peppercorns, do not use too high a heat, slowly stir-fry the Sichuan peppercorns to release the numbing flavor, then add minced garlic, scallions, and ginger slices and stir-fry

4. After the above spices are fried and fragrant, add the duck pieces and stir-fry over medium-low heat. This will fully release the oil in the duck meat and make the duck skin taste more fragrant.

5. When the outside of the duck is golden brown, add soy sauce, rice wine, sugar, MSG, and hot water (you can add some hot water or beer as needed, the water level should be level with the duck), bring to a boil, cover, and simmer for about 30 minutes.

6. When the water inside is almost absorbed, add the lotus root slices and stir-fry over high heat (you can also add a little vinegar in the middle, the taste is also very good). The lotus root is eaten for its crispness, so it doesn’t take too long (but the taste of the lotus root cubes can be determined according to personal preference)

Dry pot duck is no pressure for our parents, but for young people who have nothing to eat without having to worry about food, can you really make it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.