How to cook braised duck in casserole sauce

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  1.Chop the duck into pieces and drain them. Use tap water to rinse away the blood and dry the water.

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  2. Boil the arrowroot mushrooms in the duck's water, peel off the skin and cut in half

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  3. Dice the garlic, dice the onion, and dice the ginger. Put all the ingredients in one In the container.

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  4. Mix with oyster sauce, Zhuhou sauce, southern milk, light soy sauce, sugar, chicken powder, into a sauce.

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  5. Pour oil into a cold pan, add star anise and stir-fry until fragrant, add onion, ginger and garlic and stir-fry until fragrant, then add duck cubes and stir-fry until slightly brown, splash in cooking wine , stir-fry a few times, pour in the prepared sauce and stir-fry until fragrant.

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  6.Add water, just mince the duck pieces, bring to a boil over high heat, pour into a small casserole, simmer over low heat for 30 minutes, open the lid and use chopsticks to insert the duck pieces easily. It means that the duck pieces are soft enough. Pour in the mushrooms, reduce the juice over high heat, and finally add red pepper wedges and green onion segments.

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  7.The fragrant braised duck in casserole is ready, come and try it.