Braised duck (goose) with Hakka sour buckwheat
I am a Hakka in the countryside. Apart from Cantonese food, I can also order Hakka food from other places
Step 1 . Wash the duck and set aside, put the sour buckwheat in water and set aside (I bought it in Yangjiang), a little scallion, five slices of ginger, three cloves of garlic and two anises for standby
Step 2 . Start a pot of water, add two slices of ginger water, boil the duck... Pour in beer (to remove the Sao flavor) and cook for a while
Step 3 . Take out the spare
Step 4 . Heat the pot with oil, add anise, scallion, garlic, ginger slices, small hot fragrance
Step 5 . Pour in the duck and stir fry slightly yellow
Step 6 . Add a little Zhuhou sauce and stir well
Step 7 . Add sour buckwheat head and stir fry
Step 8 . Pour the sour buckwheat juice into it
Step 9 . Add an appropriate amount of boiling water, then add a little chicken powder, salt, sugar and soy sauce, and turn it over during the high fire stew (you can try the taste while stewing)
Step 10 . When the juice is almost finished, I turn to the casserole and stew in an electric pottery stove
Step 11 . Take the juice out of the pot... Sour and sweet appetizer!
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