The simplest sauce duck recipe for the home version

The simplest sauce duck recipe for the home version

Main ingredients: a white strip duck.

Ingredients: 500 g soybean paste, 500 g rice wine, 350 g water, 10 g light soy sauce, 10 g dark soy sauce.

Detailed instructions:

1: Treat the white strip duck cleanly, chop it into large pieces, soak in clean water and soak in the bleeding water, and set aside.

2, put the duck meat into the pot and add an appropriate amount of water to submerge, put in the appropriate amount of ginger slices and cooking wine blanched water, boil on high heat and skim off the foam, cook for 2 minutes, fish out and clean, use bamboo skewers or chopsticks to poke a few holes in the thick place of the meat for easy marinating into the flavor, set aside.

3, the ingredients: soybean sauce 500 grams, rice wine 500 grams, soy sauce 10 grams, soy sauce 10 grams into the pot added to the water 350 grams, stir evenly, low heat after boiling is the sauce, turn off the heat into a small container, set aside.

4: Put the processed duck meat in the boiling sauce while it is hot and marinate for 12 hours, during which the noodles should be turned several times.

5, add grates to the pot to prevent paste, put the pickled duck skin down in the pot, then pour the sauce into the pot, put in a few slices of ginger, simmer on low heat for about 15 minutes when turning over, so that the duck skin is facing up, and then continue simmering on low heat until the chopsticks can be inserted through to get out of the pot, out of the pot and then cut into small pieces to eat.

Note: The used sauce is fished out with a leak to remove the residue, you can keep the soup and use it repeatedly, and the next time you use it, add an appropriate amount of soybean sauce, rice wine and water.