The practice of three cups of duck

Three cups of duck, a traditional Fujian dish, belongs to Fujian cuisine. But in the specific practice, it is even more innovative. Pour three cups of seasoning into the duck in front of the customer and introduce teppanyaki, which makes the eating method of three cups of duck more primitive and gives people a surprise of returning after eating. There are many ways to make three cups of duck. Hakka people don't use aniseed and spices, but old hemp duck, which is tight and not too greasy. Add good soy sauce and homemade Hakka rice wine. Another cooking point is to rub the duck back and forth on the hot pot with a little oil, so that the duck is fragrant but not greasy, and the color is beautiful. When we arrived in Hunan, we changed our ways.

Ingredients for three cups of duck meat

600 grams of duck and 7 slices of ginger.

Star anise (spice) 5 cloves garlic.

Oyster oil 1 spoon oil 1 spoon

Cooking wine 1 spoonful of pepper

3 tablespoons of salt in beer

Take a spoonful of soy sauce.

The practice of three cups of duck

Step 1

Wash the ducks and separate them.

Second step

Boil water, put a few slices of ginger and a spoonful of cooking wine.

Third step

Then cook the duck in the pot for five minutes.

Fourth step

After fishing out, clean water washes away the oil slick.

Step five

condiments

Step 6

Add oil and stir-fry until fragrant.

Step 7

Pour in soy sauce and add a spoonful of sugar.

Step 8

Stir-fry the oil and add the beer. Don't foam after boiling. Pour into the pressure cooker 12 minutes and serve.

Step 9

Finally, put some garlic in the pot and cook it. No pot!