The pieces of red-nose duck that soaked in the water for three minutes still showed no trace of blood. After draining and carefully wiping them with absorbent paper, Wang Fan placed each piece into the pot.
"Sizzle, sizzle, sizzle..."
A subtle sound of oil frying emerged, and the slightly gamy aroma of the meat blended with the spice fragrance from just now.
However, Wang Fan didn't give it more time to develop; once all the duck was in, he directly added a bit of light soy sauce, rice wine, and dark soy sauce for a quick stir-fry. The addition of more seasonings made the slight gaminess of the duck meat disappear completely.
The duck skin of the red-nose duck was originally somewhat golden, and after this stir-frying, it became even more golden. Wang Fan took the sauce he had just prepared and poured it all into the clay pot. Then he threw in a small bundle of freshly washed and tied scallions and directly covered the lid of the clay pot.
