Homemade Sand Pot Sauce Roast Duck Method

  In the hot summer season,duck with its yin-nourishing and heat-clearing effects has become a frequent dish on dining tables.Duck is particularly suitable for those with internal heat or fire in their bodies during summer, those with low-grade fever, weak constitution, poor appetite, constipation, and edema will find it even more beneficial;

  In the island city, people don't seem to love duck as much,

  let alone using it to make soups or stews,

  with a master's recipe in hand, I hadn't put it into practice yet,

  but with all preparations made and only laziness standing in my way,I began working on it amidst protests. Using a sandpot, I started making braised duck.

  Ingredients: one 1000-gram tender duck,

  a piece of ginger, enough green onions, three garlic cloves, three pieces of bay leaf,

  one star anise, three grains of Sichuan pepper,

  a small amount of Szechuan pepper, two dried red peppers, two tablespoons of chili bean paste, appropriate amounts of huadiao wine, light soy sauce, and brown sugar.

  Steps for making braised duck in a sandpot:1. Prepare all the ingredients 2. Wash the duck and cut it into large pieces; fry them on high heat with skin side down in a heated wok,3. Fry over low heat until the skin turns golden, remove excess fat 4. Remove the duck and set aside, pour out the remaining oil, use its residue to sauté ginger, green onions, and garlic.5. Add the spices and dried red peppers and fry until fragrant. 6. Add the duck pieces, huadiao wine, light soy sauce, brown sugar, and chili bean paste; stir well, turn off the heat 7. Transfer the well-stirred duck pieces into a small bear-shaped sandpot, add hot water just up to the maximum level mark. 8. Select the slow-cooking function, set it for about one hour thirty minutes; start cooking automatically after a few seconds.9. After an hour of stewing, take out a piece and taste it; it should be very tender. 10. Turn off the heat, remove from the pot Tips for making braised duck in a sandpot: 1. Cooking time on electric sandpots can be adjusted according to preference

  2. For a darker color, add a little aged soy sauce

  Prepare all the ingredients.

  Clean and cut the duck into large pieces, place them in a heated wok with the skin side down.

  Sauté on low heat until the duck skin turns golden brown, then remove excess fat.

  Remove the duck and set aside; discard or save the remaining fat. Use the leftover oil to sauté the.

  Add the spices and dried red peppers, stir-fry until fragrant.

  Add the duck pieces, huādiào wine, light soy sauce, brown sugar, and fermented bean paste, mix well, then turn off the heat.

  Transfer the mixed duck pieces into a small bear crockpot, add hot water just below the maximum water level mark.

  Set the slow cooking function and reduce the time to one hour and thirty minutes. The cooking will start automatically shortly.

  Cook for an hour, then take out a piece of the duck meat.Peking Duck Meat Taste it; it should be very tender. Turn off the heat and serve.

  Tips for making slow-cooked duck in a small bear crockpot:

  1 You can adjust the cooking time according to your electric crockpot.

  2 For a darker sauce, you can add a little old soy sauce.