How to make Cantonese braised duck platter

Disease comes silently, but it is extremely harmful to the human body. Therefore, in order to prevent disease, we have to change our lifestyle. And the change must first start with your daily diet. We must develop the habit of cooking, so as to prevent disease and promote health. For the sake of everyone's health, I will now talk about how to prepare the Cantonese-style braised duck platter.

1. Wash the duck and its paws and wings, and rinse them in cold water

2.1 Pour Lee Kum Kee marinade into the pot, add appropriate amount of water, bring to a boil, put the duck and spice bag into the pot, add appropriate amount of light soy sauce, dark soy sauce, rock sugar, fish sauce, Shaoxing wine, bring to a boil, then turn to low heat and cook slowly.

3.2 Wash the brine spices and put them in a gauze bag (available in supermarkets) and tie them up.

4. After cooking for half an hour, add the duck feet and wings into the pot, and cook for another half an hour on low heat. Take out and let it cool, cut the duck into pieces, and place it on a plate.

You may want to try the Cantonese braised duck platter introduced here. Your cooking skills will improve slowly.