Cooking Steps

Braised duck (goose) with Hakka sour buckwheat

Braised duck (goose) with Hakka sour buckwheat

Main Ingredients
Auxiliary Ingredients
I am a Hakka in the countryside. Apart from Cantonese food, I can also order Hakka food from other places
-- Cooking Steps --
Braised duck (goose) with Hakka sour buckwheat
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
Braised duck (goose) with Hakka sour buckwheat
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
Braised duck (goose) with Hakka sour buckwheat
Step 3 . Take out the spare
Braised duck (goose) with Hakka sour buckwheat
Step 4 . Heat the pot with oil, add anise, scallion, garlic, ginger slices, small hot fragrance
Braised duck (goose) with Hakka sour buckwheat
Step 5 . Pour in the duck and stir fry slightly yellow
Braised duck (goose) with Hakka sour buckwheat
Step 6 . Add a little Zhuhou sauce and stir well
Braised duck (goose) with Hakka sour buckwheat
Step 7 . Add sour buckwheat head and stir fry
Braised duck (goose) with Hakka sour buckwheat
Step 8 . Pour the sour buckwheat juice into it
Braised duck (goose) with Hakka sour buckwheat
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)
Braised duck (goose) with Hakka sour buckwheat
Step 10 . When the juice is almost finished, I turn to the casserole and stew in an electric pottery stove
Braised duck (goose) with Hakka sour buckwheat
Step 11 . Take the juice out of the pot... Sour and sweet appetizer!
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