Braised duck with South milk(nan ru zhi men ya )

Braised duck with South milk

Introduction:

"I went to Shunde to visit my relatives during the May Day holiday. Shunde people like to use nanru stewed duck. After tasting nanru stewed duck, they think it's really good. While I'm free this weekend, I'll try to make nanru stewed duck myself

Production steps:

Step 1: clean the naked duck inside and outside, and remove the duck butt [duck butt is the worst affected area of smell]

Step 2: cut up the red onion, heat it in the frying pan, put in the red onion and stir fry it until fragrant.

Step 3: cut the red onion into pieces, heat it in the frying pan, put in the red onion and stir fry it until fragrant.

Step 4: put the whole duck into the frying pan, fry it a little yellow on both sides, and then put in the South milk, so that the South milk can be evenly stained with the duck skin.

Step 5: put a little peanut oil on the bottom of the pressure cooker, then put the duck into the pressure cooker, add soy sauce, oyster sauce, rice wine, ginger slices and scallion. Bring to a boil and cover. Simmer for ten minutes.

Step 6: after the duck is stewed, put the duck in the frying pan and cook it with the stewed duck juice for another two or three minutes. This will make the duck taste better and the duck juice thicker.

Materials required:

Light duck: one (4 jin)

Shallot: two liang

Ginger slices: Three

Red onion: right amount

South milk: 3 tbsp

Soy sauce: right amount

Oyster sauce: right amount

Rice wine: moderate

Note: ① be sure to remove the duck butt, which is a disaster area of smell. ② Stir fry with red onion, and then put the duck to fry, so that the duck has no smell at all, because the duck has to be put into the pressure cooker to stew. The fried duck and duck skin are not easy to be broken when they are stewed in the pressure cooker, which can keep the integrity of the duck. Be sure to simmer over low heat. ③ Duck stew cooked, and then back to the pot to burn, so that the two sides of the duck can be uniform color and taste. ④ Nanru is a kind of nanru. As for the brand of nanru, it depends on your preference. South milk salty, seasoning time to pay attention to. [if you don't like to put too much nanru, you can mash nanru and add some water. In this way, nanru will also taste lighter. When seasoning, you should add more soy sauce and oyster sauce]

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Nan Ru Zhi Men Ya