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Exclusive Braised Duck
A whole duck bathes slowly in master stock loaded with soy sauce, aromatics, and warm spices until the skin turns mahogany and the meat stays succulent. Cool it, chop it, and watch glossy slices vanish at the table.
Instructions
- 1
Steam the duck meat for 40 minutes.
- 2
Heat the pot and add the duck meat to fry until fragrant.
- 3
Add an appropriate amount of soybean paste.
- 4
Add an appropriate amount of light soy sauce, dark soy sauce, and pepper.
- 5
Season and reduce the sauce.
- 6
Cutting disc code plate.
- 7
Pour the marinade over.
- 8
It's started.
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Ingredients
Main Ingredients
- Duckto taste
Seasonings
- light soy sauceto taste
- dark soy sauceto taste
- Soybean pasteto taste
- yellow rock sugarto taste
- Bay leafto taste
- Saltto taste
- Saltto taste