How to make braised duck with fermented southern milk sauce

For many mothers, if their babies and loved ones eat healthily, they will get sick less often. Today, I will introduce to housewives a dish of braised duck in fermented bean curd sauce that is suitable for family consumption.

1. Rinse the duck thoroughly inside and out, and remove the duck buttocks [the duck buttocks are the worst place for mutton smell]

2. Chop a shallot, heat the wok, add the shallot and stir-fry until fragrant.

3. Chop a shallot, heat the wok, add the shallot and stir-fry until fragrant.

4. Put the whole duck into the wok, fry both sides until they are slightly yellow, then add the fermented bean curd sauce and let the fermented bean curd sauce evenly coat the duck's skin.

5. Put a little peanut oil at the bottom of the pressure cooker, then put the duck into the pressure cooker, add soy sauce, oyster sauce, rice wine, ginger slices and scallion segments. After boiling, cover the pot. Simmer on low heat for ten minutes.

6. After the duck is braised, put it in a wok and cook it with the duck sauce for two or three minutes over high heat. This will make the duck more flavorful and the duck sauce thicker.

Your comprehension ability is extraordinary, so with the specific method of braised duck in fermented bean curd sauce, you will definitely be able to do it on your own. And with your extraordinary drive, the dishes you make will surely taste the best.