Three cups of duck meat are delicious. What seasoning do you use?

Legend has it that three cups of duck are cooked with three cups of seasoning. Later, different methods were similar in different regions. In fact, three cups of duck are cooked with a small amount of auxiliary materials and seasonings.

The three main seasonings are wine, oil and sugar. Let the cooking process approach the original small fire and slowly attack until it is cooked, and master the key parts of the heat. Wine makes protein in duck meat and wine form new sodium glutamate, which is also commonly known as monosodium glutamate, so it feels particularly fresh, so it is particularly delicious.

Three cups of duck meat are delicious. What seasoning do you use?

The specific operation steps of this three-cup duck are broken down as follows. The picture is not very beautiful, but it is very real and simple. This is also the experience I learned in a five-star hotel before. Hereby share!

1: Prepare an adult native duck, slaughter it, change the knife, and decide the size by yourself.

2: After changing the knife, put it in a big bowl for later use. Chop mine bigger, and the two children will eat with me.

3: Prepare the so-called three cups? Seasoning: one cup of cooking wine, one cup of salad oil and one cup of rock sugar. Secondly, the auxiliary materials are ginger, cinnamon, garlic seeds and garlic seedlings.

4. Boil the water in the pot, pour in the chopped duck, put some cooking wine, dip it in the water, and turn it over from time to time to let the blood in the duck come out and foam on it. When there is no blood in the meat, pour it out and drain it in cold water for later use.

5: Add 20g of salad oil, 30g of clear water and 60g of rock sugar to the pot, and slowly cook the sugar color with medium and small fire.

6. Be sure to take a small fire, be cautious, attack slowly, be patient and have an attitude. These are all very important factors that determine the success or failure of a thing. Stir constantly with a spatula.

7. Slowly turn the sugar color into golden yellow, which is the best state. Cooking method of three cups of duck: it belongs to braise in soy sauce, and there are many colors:

Some are used to soy sauce, some are used to soy sauce+sugar color, and some are used to pure sugar color. This is determined by your experience: the amount of main ingredients+the amount of seasoning+the length of cooking time+the size of cooking temperature.

Mastering these, this dish is basically a success!

8. Ducks put in cold water. After the ducks are washed with cold water, the meat quality is more elastic, and the meat quality is firm but not old. Keep stirring to make the sugar color on the duck meat even.

9: Then add cooking wine, the remaining salad oil, cinnamon, ginger slices and three small bowls of water. After the fire boils, cover it and simmer for about 30 minutes.

10: In the process of stewing, remember not to use big fire, simmer slowly with small fire, and turn it at least once in the middle, mainly to make it evenly heated.

1 1: Open the lid. It looks like it's going to move, but it's not ready yet

12: Then add a spoonful of soy sauce, half a spoonful of oyster sauce, garlic seeds and garlic stalks, and simmer into juice.

13: Juice collection is to pour the juice back and forth on the main ingredient, so that the juice is wrapped on the main ingredient, and the finished dish is rich in color, shiny and more appetizing.

14: Ducks do this. All the pictures have no filters, and the whole process is a screenshot in the video, which is natural. The whole dish has a rich and distinctive taste, sweet and salty, and the taste is flexible and elastic. Suitable for all ages, especially for snacks on the road.

15: That's why it's delicious. The whole cooking process: pure materials, few but fine auxiliary materials, slow fire and careful and patient cooking process, finally achieved the duck in my mind and me, to impact the taste buds on my tongue, and become very delicious and full of happiness!