is very common in Hunan, and can be found in various chain stores, large supermarkets, and wholesale markets, as well as in small shops in alleyways.However, you can also make your own at home. To make delicious, the most important thing is the authenticity of the marinade and braising liquid.

Nutritional value of

is rich in nutrients, includingprotein,fat, as well as various trace elements and B vitamins.In the book "Inventory of Treasures," it is mentioned thatduck meatcan "nourish the lungs and stomach, stop coughing and sneezing, strengthen the body and eliminate dampness, nourish the stomach and intestines, and remove water and swelling." This is why many people in Hunan love.

Authentic Hunan style preparation

Ingredients

Main ingredients: 1 duck (about 1500g).

Auxiliary ingredients:Ginger15g, scallions 50g,Salt20g, cooking wine 30g, beer 250g,soy sauce250g, sugar 50g,MSG15g,peanuts100g, sesame oil 25g, red oil 30g.

Marinade: 15g ginger, 50g scallions, 100g salt, 30g cooking wine, drychili25g,fennel10g, sodium nitrate 2g, rose dew wine 20g.

Instructions

1. After killing and cleaning the duck, cut off thelegs, and from the back, remove the internal organs, and wash theduckinside and outside, then spread out the duck, reverse it onto the cutting board, and press it flat with a heavy object.2. In one bowl, put in the marinade, then add an appropriate amount of water, and stir until smooth, then put the duck in the bowl, and marinate for a while, then take it out.

3. Use two bamboo strips to cross each other and open the duck cavity, drain the water, and then hang the duck in the oven, use charcoal fire to slowly roast the duck until the skin is golden and cooked, take it out.

4. Put the pot on the fire, add peanut oil to heat, add the remaining ginger and scallions to sizzle, add water, add cooking wine, salt, beer, soy sauce, sugar, and MSG, add the braising liquid, use a

large fireto boil, skim off the foam, then put the roasted duck into the pot, use a small fire to slowly braise the duck until it is cooked, take it out.5. Take out the ginger, scallions and braising liquid from the braising liquid, then use a large fire to concentrate the braising liquid, and then evenly pour the braising liquid onto the duck, after the duck is cooled, brush sesame oil on the surface of the duck, and it is finished " ".

6. Cut the " " into strips and pieces, put it in a dish, and restore the duck shape, then add red oil and the original broth to make a red oil braising liquid, and pour it on the duck pieces.

preparation: Braising liquid preparation

Ingredients

Star anise

20g, cinnamon 10g, cinnamon 10g, fennel 6g, dried tangerine peel 5g, star anise 5g, cardamom 5g, white ginger 5g, cloves 5g, bay leaves 5, cinnamon 3g,lohan fruit1.red dates 50g.1 duck (about 1500g).

braising liquid 2000ml, cooking oil, fennel, five-spice powder, rose dew wine,

sugar

and chili powder to taste.

Preparation

1. Remove the hair and internal organs from the duck, and cut it open from the chest to the back, and wash it clean.

2. Mix flower, five-spice powder, rose dew wine, sugar, and chili powder, and rub it on the duck, and marinate for 10 hours, and drain the salt water.3. Put the duck inbraising liquidpot, and slowly braise it until it is 70-80% cooked, then put it in

steaming

pot to steam.

4. Put an appropriate amount of oil in the pot, heat the duck, and fry it until it is fragrant, then cut it into pieces and put it on a plate.

The braising liquid can be bought from the supermarket and diluted with a special braising liquid.BrineSimmer in a pot until nearly cooked, then addSteamSteam until cooked.

4. Heat a suitable amount of oil in a pot, fry the duck in the hot oil until fragrant, remove and cut into pieces, and serve.

Tips

The brine can be purchased in a supermarket and diluted with a special brine package.