Blue-headed duck 1 (weight after slaughter is about 800g~900g) tempeh 30g
Ginger 100g Garlic grains 100g
dried onions 100g Cooking wine 50g
Light soy sauce 50g Hot water 1000ml
Old soy sauce 10g (half is used for coloring the duck surface and half is used for coloring the soup) Oyster sauce 15g
Borneo Candy 15g Tangerine peel 1 small block
Table salt 5g Cooked white sesame seeds and coriander A little
How to make duck with black bean sauceIllustration of how to make classic Cantonese dish [Duck with black bean sauce] 1

Step 1

Soak the tempeh in water for 15 minutes, drain and set aside. *Soaked tempeh will become less bitter when stir-fried in oil, and it is not so salty~ You don’t need to soak it~ Illustration of how to make classic Cantonese dish [Duck with Black Bean Sauce] 2

Step 2

Slaughter the blue-headed duck, drain the water (or use kitchen paper inside and outside to absorb the surface moisture), use scissors to cut off the duck's feet and wings along the joints, pour in 5g of dark soy sauce and spread it evenly with your hands. Illustration of how to make classic Cantonese dish [Duck with Black Bean Sauce]3

Step 3

Heat the cold oil in the pan, add the blue-headed duck and fry until the surface is golden brown, then add the ginger cubes, garlic granules, dried onion cubes, and tempeh and stir-fry until fragrant. Add the duck feet, duck wings, duck offal, cooking wine, and light soy sauce and stir-fry until fragrant. fragrance Illustration of how to make classic Cantonese dish [Duck with black bean sauce] 4

Step 4

Pour 1000ml hot water, add dark soy sauce, oyster sauce, born sugar, tangerine peel and salt, stir well, cover and simmer over medium heat for 50 minutes *Turn over every 10 minutes so that the color and taste are even~ Illustration of how to make classic Cantonese dish [Duck with black bean sauce] 5

Step 5

Open the lid, turn to high heat to reduce the juice, take out the cooked duck and let it cool, cut into pieces and put on a plate, finally sprinkle with cooked white sesame seeds and coriander segments. Cooking tips for duck with black bean sauce

1. If the duck is braised whole, the duck meat will not be too hot. If you can’t buy blue-headed duck, you can also use other ducks to make it. 2. When stewing the duck, turn it frequently to ensure uniform color and taste. 3. Soaked tempeh will not become bitter when stir-fried with oil, and it is not so salty, so add an appropriate amount of salt when seasoning. If the tempeh is not soaked, you don’t need to add salt. 4. The sauce does not need to be too dry. The thick duck meat is tasteless and can be eaten as a dip. If there is too much sauce, it can be mixed with rice and noodles