This dish, called Braised Duck in Hangzhou, is called Sauce Duck in Jiaxing. Some dishes, if you take a bite, will bring deep memories. Some people say: In my heart, oil tofu embedded meat = my grandmother, dried bamboo shoots = my father; For me, the same, no matter when, no matter how many years in the past, as long as you eat the braised duck, you will think of my grandmother, think of childhood, that little bit. I wanted to name this dish Hangzhou Baked Duck, but I think the color of Hangzhou Braised Duck is even deeper. I also want to call this dish Jiaxing Sauce Duck. It is estimated that friends in Hangzhou will wonder: Is the sauce duck not the kind we eat in Chinese New Year? Soaked in soy sauce, then dried and steamed to eat, hairy.
Clean the duck
Cold water into the pot, the height of the water is the same as the duck, add the right amount of cooking wine, ginger and onion
Cover the lid, boil the fire, and remove the foam
Add half bowl of soy sauce
Add 1 teaspoon of salt
Cover the lid and cook for 45-60 minutes on low heat.
Every few minutes, the soup is picked up and drenched on the duck.
When the soup is cooked to a small half, add rock sugar and continue to cook over low heat.
Every few minutes, pour the soup on the duck until the soup is scarce and sticky, sprinkle with MSG (actually I did not put)
Remove the duck, let it cool, smear the slag in the soup, and thicken the soup in another empty bowl.
After cooling, cut the duck and pour the soup with the marinated duck.
1. The duck should choose the tender duck, not the old duck. When dealing with the duck, remember to take care of the stall owner to do the braised duck. The stall owner will choose the appropriate sectioning method; generally the whole duck is burnt; 2. Why is it that the whole duck is burned instead of being cut into small pieces and then burned? The whole is burnt, the moisture is relatively full after cutting, the block shape is good, and the taste is good. 3. About soy sauce: There is only one kind of soy sauce in the old base. The color is not very light, the taste is not very salty, and the natural full moon is fermented. If you add that kind of soy sauce, you usually add about half a bowl in a small bowl. The color will feel lighter in the later stage. You can add some soy sauce. The taste is light and you can add some salt. Nowadays, there are many kinds of soy sauce on the market. The soy sauce is salty but not colored. The soy sauce is colored but not tasted. Everyone can put it on their own, and if they can buy the soy sauce of the old base, they can be combined according to the old pumping and socking. Adjust by color and saltiness. If the color is light, you can add some soy sauce. If the taste is light, you can add some salt or soy sauce. There are still sugar-supply in the market. If you choose to put sugar on the market, the later part of the sugar can not be added.