Braised duck with flower carving-You Are Foodie

By Gabrielle
35

Braised duck with flower carving

Main Ingredients

Duck leg Moderate 2

Auxiliary Ingredients

ginger appropriate amount
Cooking wine appropriate amount
salt A moderate amount of
clove appropriate amount
Angelica dahurica A moderate amount of
Octagon appropriate amount
Crystal sugar appropriate amount
scallion A moderate amount of
Light soy sauce appropriate amount
Regular smoking appropriate amount
Monascus rice A moderate amount of
Flower carving wine A moderate amount of

Step 1 . Chop the duck legs into pieces, put cooking wine, and marinate with scallions and ginger for 2 hours.

Step 2 . Pick out the onions and ginger. Put the pickled duck pieces into a frying pan with the skin facing down, and slowly fry the duck oil (no oil in the pan, the duck will produce a lot of oil).

Step 3 . Use the duck frying time, cut the onion into sections, slice ginger, and brew a bowl of monascus with boiling water. Prepare star anise angelica cloves and crystal sugar.

Step 4 . The duck has a lot of oil

Step 5 . Add onion and ginger, anise, angelica, cloves, rock sugar, soy sauce, light soy sauce, and cook in Huadiao wine (more Huadiao wine).

Step 6 . Add the water soaked with red koji rice, and add some hot water properly. Change the high fire to low fire for 30 minutes.

Step 7 . The duck meat is crispy and rotten. When the soup is thick, turn the fire to drain the soup.

Step 8 . Boil until the soup is thick and shiny. Turn off the fire and cook.

Step 9 . The meat is delicious and the roast duck with flower carving is ready to eat.

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Cooking Steps