Duck casserole with red lees(hong zao ya bao )

Stew duck with red lees

Raw materials for duck casserole with red lees

1 duck (about 650g); 8 scallions; 1 small piece of ginger; proper amount of starch

Ingredients for duck casserole with red lees:

2 tbsp cooking wine (60g); 3 tbsp red grains (90g); 2 tbsp refined salt (6g); 2 tbsp white sugar (6g)

Steps of making duck casserole with red lees:

1. Wash and chop the duck, blanch in boiling water for 5 minutes, remove and drain; wash and cut the ginger and scallion;

2. Put oil in the pot, heat it up, saute ginger and green onion, add red lees and duck, stir fry until fragrant, pour in cooking wine, put it into casserole;

3. Add salt and water to the casserole, bring to a boil, reduce the heat, cook for about 1 hour, add sugar, mix well, cook for about 10 minutes, take out the scallions, and thicken with starch.

Characteristics of duck casserole with red lees:

Beautiful color, duck rotten taste.

Attention should be paid to when making duck casserole with red lees

When you cook duck, you should always turn it over to prevent the bottom of the casserole.

Duck casserole with red lees

Duck casserole with red lees is a kind of food made of duck, scallion and other ingredients.

Material Science

Duck, 1 scallion, 8 ginger, 1 small starch, proper amount

Material Science

Cooking wine, 2 tbsp red lees, 3 tbsp refined salt, 2 tbsp sugar, 2 tbsp sugar

practice

1. Wash and chop the duck, blanch it in boiling water for 5 minutes, then remove and drain;

2. Wash and cut ginger and scallion;

3. Put oil in the pot, heat it up, saute ginger and green onion, add red lees and duck, stir fry until fragrant, pour in cooking wine, put it into casserole;

4. Add salt and water to the sand pot, bring to a boil, change to low heat, cook for about 1 hour, add sugar, mix well, cook for about 10 minutes, remove the scallions, add starch and thicken.

characteristic

Beautiful color, duck rotten taste.

The chef knows everything

When you cook duck, you should always turn it over to prevent the bottom of the casserole.

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Chinese PinYin : Hong Zao Ya Bao