Braised duck (goose) with Hakka sour buckwheat-You Are Foodie

By Roderick
14

Braised duck (goose) with Hakka sour buckwheat

Main Ingredients

garlic 3
Octagonal Two
Ginger slices Five pieces
Scallion white few
Duck meat appropriate amount
Sour buckwheat appropriate amount

Auxiliary Ingredients

Zhuhou Sauce few
salt A little
The soy sauce A little
soup appropriate amount
Chicken powder few
Beer A little

I am a Hakka in the countryside. Apart from Cantonese food, I can also order Hakka food from other places

Step 1 . Wash the duck and set aside, put the sour buckwheat in water and set aside (I bought it in Yangjiang), a little scallion, five slices of ginger, three cloves of garlic and two anises for standby

Step 2 . Start a pot of water, add two slices of ginger water, boil the duck... Pour in beer (to remove the Sao flavor) and cook for a while

Step 3 . Take out the spare

Step 4 . Heat the pot with oil, add anise, scallion, garlic, ginger slices, small hot fragrance

Step 5 . Pour in the duck and stir fry slightly yellow

Step 6 . Add a little Zhuhou sauce and stir well

Step 7 . Add sour buckwheat head and stir fry

Step 8 . Pour the sour buckwheat juice into it

Step 9 . Add an appropriate amount of boiling water, then add a little chicken powder, salt, sugar and soy sauce, and turn it over during the high fire stew (you can try the taste while stewing)

Step 10 . When the juice is almost finished, I turn to the casserole and stew in an electric pottery stove

Step 11 . Take the juice out of the pot... Sour and sweet appetizer!

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