Exclusive Chao-style Braised Duck

A cleaned and slaughtered Muscovy duck, with its internal organs also scrubbed clean with salt.

Set aside star anise, cinnamon, and bay leaves. Slice the ginger, and cut the galangal into pieces, then smash them with a knife.

Heat oil in a pan and stir-fry star anise, cinnamon, bay leaves, and ginger until fragrant.

Add light soy sauce and dark soy sauce, mix in a little water and a little salt.

Add galangal.

First, put the duck into the pot and bring the marinade to a boil over high heat.

Switch to medium-low heat to simmer, and use a spoon to pour the boiling marinade over the back, so the duck can be coated evenly.

Coagulated duck blood.

Bring water to a boil in a pot, then add duck blood and boil for a few minutes.

Take out the duck blood and put it into the braising soup, so it can absorb the flavor better.

At this time, the duck had been braising for about half an hour, so first put the innards into the braising liquid together.

Use chopsticks to dip the duck intestines into the soup and blanch for about one minute, then take them out.

Take out the braised offal and let it cool.

It is uncertain whether the duck is fully cooked. Insert chopsticks into the duck leg, and if no blood flows out, it proves that it is cooked.

Take it out and let it cool before cutting it into pieces. Hanging it to air-dry before cutting it into pieces will taste even better, and the meat will be firmer.

Take the tops of the green garlic sprouts, wash them, and chop finely.

Finely chopped green garlic is placed in a bowl, and white vinegar is added, making a dipping sauce.

Sour, especially appetizing.

Take out the duck that has been air-dried all afternoon, cut it into pieces, and arrange it on a plate.

Finished product.

Finished product.