How to make braised duck

Braised duck is widely loved for its beautiful color, soft meat, rich flavor, and delicious taste. The braised duck produced in Guangzhou, Chengdu and other places has long been famous. The formula and process are as follows:

Recipe: 10 fat and tender ducks, 200 grams of salt, 50 grams of ginger, 100 grams of green onions, appropriate amounts of soy sauce, sugar, and marinade.

Technology: After slaughtering and cleaning, put the naked duck on the table, use a knife to make a small opening under the wings, take out the internal organs, rinse them with clean water, and bend the duck's feet on its upper back. Add a small amount of water to the pot, bring to a boil, put the duck in and cook for a few minutes, then take it out, add marinade and accessories and bring to a boil (you can also use five-spice marinade to make a new marinade), add the pre-cooked duck body, and cook for 10 Take it out after 1 minute, pour out all the brine in the belly, then put it into the pot and cook, repeat this several times, until the duck leg meat becomes soft, take it out and drain it, and the finished product is ready.