Duck meat is one of the meat we often eat. Meat and poultry foods are mostly warm, but duck meat belongs to cool food, which has the functions of tonifying deficiency and generating fluid, nourishing yin and moistening lung, diuresis and detumescence. There are many ways of duck meat, including beer duck, roast duck, five flavor duck, soy sauce duck, salted duck and so on. No matter which way, it is very delicious.

有人问酱香鸭是切块焖还是整只焖？其实家常做法以半边鸭肉焖制合适，砍成小块焖虽然容易入味但是口感又硬又柴，而整只鸭肉焖难入味，不适合家庭制作。下面给大家分享酱香鸭的具体做法，一步一步跟着操作，你也可以轻松做出美味的酱香鸭，一起动手做起来吧。

Someone asked whether the braised duck with soy sauce was braised in pieces or whole? In fact, it is suitable to stew half of the duck meat in a domestic way. Although it is easy to taste when cut into small pieces, it tastes hard and firewood. However, the whole duck meat is difficult to taste and is not suitable for family production. Now let's share the specific methods of soy sauce duck. Follow the operation step by step. You can also easily make delicious soy sauce duck. Let's do it together.

食材准备：鸭、洋葱、生姜、大蒜、小葱、冰糖、八角、香叶、桂皮、白酒、生抽、盐、食用油

Ingredients: duck, onion, ginger, garlic, scallion, sugar, star anise, cinnamon, Baijiu, soy sauce, salt, cooking oil.

具体步骤：

Specific steps:

1、准备半只鸭子，清洗干净后装入大盆中，倒入适量盐，用手涂抹均匀腌制20分钟；将其他所需食材准备好并清洗干净，生姜切成小块，大蒜去掉外皮后切成小块，小葱切成小段，半颗洋葱也切成小块备用；

1. Prepare half a duck, clean it, put it into a large basin, pour an appropriate amount of salt, apply it by hand and marinate it for 20 minutes; Prepare and clean other required ingredients, cut ginger into small pieces, garlic into small pieces after removing the skin, onion into small pieces, and half an onion into small pieces for standby;

2、起锅，锅中倒入适量食用油，油热下入腌制好的鸭肉，开中小火慢煎，煎出鸭皮中的肥油，待鸭皮表面煎略微焦黄的时候控出油盛出备用；

2. Start the pot, pour an appropriate amount of edible oil into the pot, heat the oil, put in the pickled duck meat, fry it slowly over medium and low heat, fry the fat oil in the duck skin, control the oil and put it out for standby when the surface of the duck skin is slightly burnt yellow;

3、另起锅，倒入适量食用油，油热下入切好的切好的葱、姜、蒜、洋葱，开小火不断翻炒出香味，然后下入煎好的鸭肉，加入一小撮冰糖、八角、香叶、桂皮，再倒入适量高度白酒去腥，小半碗生抽以及适量清水刚好没过鸭肉，开大火烧开后盖上锅盖，转小火焖煮15分钟；15分钟后将鸭肉翻个面，盖上锅盖继续焖煮15分钟，15分钟后将锅中的配料香辣都挑出来不要；

3. Put the oil in the pan and pour the oil into the chopped green onion, ginger, garlic and onion. Stir fry the small flavor and stir fry the fragrant. Then add the small amount of sugar, star anise, fragrant leaf and cinnamon. Add a small amount of Baijiu to the right amount of alcohol. Turn to low heat and simmer for 15 minutes; After 15 minutes, turn the duck over, cover the pot and continue to simmer for 15 minutes. After 15 minutes, pick out the spicy ingredients in the pot;

4、开大火将汤汁收一下，用勺子将汤汁舀起不断淋在鸭肉上，待汤汁收浓稠后就可以关火出锅了；

4. Open the fire to collect the soup, scoop up the soup with a spoon and pour it on the duck. After the soup is thick, you can turn off the fire and get out of the pot;

5、将鸭肉盛出略微放凉后，将鸭肉切成小块并摆好盘，再将锅中剩余的汤汁淋在鸭肉上，这道酱香鸭肉就做好了，酱香入味，吃起来一点也不油腻。

5. Take out the duck and let it cool a little. Cut the duck into small pieces and set the plate. Then pour the remaining soup in the pot on the duck. The sauce flavored duck is ready. It tastes delicious and does not taste greasy at all.

小贴士：

Tips:

1、鸭肉的皮要煎出油脂，这样吃起来才不会油腻，口感也更好。

1. The skin of duck should be fried with oil so that it will not be greasy and taste better.

2、收汁的时候不断往鸭肉上淋汤汁，这样鸭肉能够更充分吸收汤汁入味。

2. When collecting the juice, pour the soup on the duck constantly, so that the duck can absorb the soup more fully.

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