Zhejiang Hangzhou Soy Sauce Duck
Instructions
- 1. Clean duck. Remove internal organs.
- 2. Bring soy sauce, water, wine, rock sugar and all spices to a boil.
- 3. Dip the duck into the liquid.
- 4. Bring to boil. Reduce heat to very low.
- 5. Simmer 1.5 hours, turning duck every 30 minutes.
- 6. The duck should absorb the color of the dark soy sauce.
- 7. Remove duck. Drain briefly.
- 8. Cut into pieces. The meat should be tender and have a strong bean flavor.
Cultural Tips
Hangzhou Sauce Duck embodies the culinary essence of Zhejiang cuisine. Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious. Dongpo braised pork, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. In Zhejiang, people are very particular about the selection of ingredients and the control of heat. Hangzhou Sauce Duck is the epitome of this ingenuity.
Ingredients
- Whole duck 1 (about 1.5kg)
- Light soy sauce 200ml
- Dark soy sauce 100ml
- Rock sugar 50g
- Ginger 20g (sliced)
- Scallions 5
- Star anise 4
- Cinnamon stick 1
- Shaoxing wine 3 tbsp
- Water 500ml
Instructions
- 1.Clean duck.Remove internal organs.