Braised duck with autumn chestnut(qiu li hong shao ya rou )

Braised duck with autumn chestnut

Introduction:

"Autumn is coming, and chestnuts are coming on the market again! Chestnuts are delicious and nutritious. At the cheapest time, I will buy a lot of chestnuts. Then I will shell them and peel them and put them in the refrigerator for freezing. I can take them as I like. They can be used for cooking and porridge. They are delicious! Hee hee

Production steps:

Step 1: clean the duck, add oil, salt and ginger slices, and soak for a while;

Step 2: hot oil pot, ginger, garlic, duck saute, duck surface a little yellow, water is relatively dry;

Step 3: add a little soy sauce and stir fry evenly;

Step 4: add chestnuts, geranium and star anise;

Step 5: add soy sauce, rock sugar and proper amount of water, bring to a boil over high heat, then turn to low heat and simmer for about 20 minutes until the water is a little dry;

Step 6: taste, add a little salt if it is not salty, generally enough! Sprinkle coriander and serve!

Materials required:

Duck: 500g

Chestnut: 150g

Ginger: many tablets

Garlic: right amount

Fragrant leaf: 1 piece

Star anise: 1

Coriander: moderate

Oil: right amount

Salt: right amount

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

Note: duck first fried Xiang fried dry water, so that the meat tastes more compact and fragrant!!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qiu Li Hong Shao Ya Rou