Doggy duck pot
Chinese Cooking Demystified · ♥ 3.9K likes · 67.5K views · 18 min video
Read about duck in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ginger
Cut the ginger into pieces, not too big and not too small, and mix it with the garlic.
Ginger, garlic and the dish's history
- garlic
- garlic leaves
Cut the garlic leaves to size and set them aside.
Preparing the peel and seasonings
- 1 whole fruit skin
- 1 lb duck meat
- 1 lb abalone
- mackerel
Soak the peel, scrape the white part off before cutting, and cut it into very small strips.
- 1 tbsp miso sauce
Dry-fry the duck until it releases its water and oil and turns a bit brownish.
- soy beans
- the fish
Fry the ginger and garlic until fragrant, then add a few more garlic cloves, the soy beans, the fish and the lard sauce.
Frying aromatics and building the sauce
Turn off the heat, add a little water and a piece of sugar.
Pressure cooking and seasoning to taste
- lard sauce
- water
- 1 piece sugar
Transfer everything to a pressure cooker and cook slowly. The time depends on the duck: shorter for a tender bird, longer for an older one.