How to cook braised duck?

I just learned it, and now I'm learning it and selling it now. Relatively speaking, the meat quality of ducklings is lighter, the soles are light yellow, and the mouth roots are softer than those of old ducks. Another is that if ducks are about the same size, the heavier one is the old duck.

Let's talk about other ingredients, such as coriander (I prefer the taste of coriander, so I usually put coriander as long as it doesn't cause toxic reaction), onion, ginger slices, star anise, crystal sugar, soy sauce, chicken essence, pepper wine and sesame oil.

First, make a juice and massage the ducks. Mix a little soy sauce and a little sugar with Zanthoxylum bungeanum wine, rub it on duck noodles, massage until the taste penetrates into the meat, and marinate for about 15 minutes.

Heat the oil with a small torch to 50% to 60% heat and fry the duck thoroughly. This step is very important. Be sure to blow it thoroughly. The degree of cooking and frying must be mastered. The most perfect state is that the duck's skin is golden yellow, and when you poke it with chopsticks, you can feel a thin hard shell, so that the duck's subcutaneous fat will not feel greasy.

Then there is braised pork, which is also a crucial step. Whether it is good or not depends on it. The most important thing is that the braised duck must be colored first and then added with water.

Put the duck in the pot (no more oil), put down the crystal sugar, soy sauce, chicken essence and the remaining bacon juice, stir the duck and fully color it. Be sure to use a small fire. Then add water, which is less than half of the duck's body. Add onion, ginger and star anise without water in the middle. Boil the fire, then simmer the juice.

Sprinkle a little sesame oil and coriander after cooking.

A braised duck is ready. Smell it. Does it taste good？

Beer duck with unique flavor

First, prepare these materials: 500g fresh duck, 5g sweet beans, 5g fresh pepper, 5g ginger 10g, 5g garlic, 2g star anise, 3g cinnamon, a clove, a bottle of beer, 8g soy sauce 10g salt, 6g sugar, 30g broth, 70g cooking oil, a little white pepper and 3g cinnamon.

Now I'm going to start the operation. First, I will wash the duck, then cut it into 6 cm cubes, tear off both ends of sweet beans, slice ginger, chop garlic with a knife and shred peppers. Put oil in the pan and fry the duck pieces first. Then add ginger slices, star anise, cinnamon, clove and garlic, and stir-fry until fragrant. At this time, add beer and broth, and then add salt, sugar and soy sauce when it is boiled. After adjusting the flavor, reduce the heat, stew for 30 minutes, then add sweet beans and shredded peppers, sprinkle some pepper, thicken slightly, take out the pan and serve.

When cooking, you must first fry the duck pieces in oil, then add the spices, and finally simmer them with low fire. Beer will have a strong flavor when it is cooked. Don't worry, smelling and eating are two different things. The amount of seasoning can be adjusted by yourself, but remember, don't let the seasoning rob the main flavor.