Braised duck with ginger

Braised duck with ginger

Introduction:

"When it's cold, ginger, which can warm the body and stomach, is a good food for health care. In autumn, it's relatively dry, and duck meat with cold nature is more suitable for this season, but it's afraid that it's too cold. Ginger's warmth and duck's cold complement each other, making a nutritious and healthy dish. Today, we use these two ingredients to make a traditional old dish, braised duck with ginger. The difference is that today's ginger is not big, but used for ginger sprouts. In this way, it has the flavor and warmth of ginger, and the ginger is not spicy, which makes the dish taste less pungent. "

Production steps:

Step 1: about 1 / 3 white ducks. Wash the duck and ginger

Step 2: cut the duck into pieces and blanch in cold water to remove the blood foam and impurities

Step 3: cut the scallion and pepper into sections, and use the clover for garlic.

Step 4: put a little oil in the pan and stir fry the boiled duck

Step 5: stir fry until the duck is discolored, add onion, ginger and garlic, stir fry the onion, ginger and garlic on one side of the pot, and cook in yellow rice wine

Step 6: add a little bean paste, stir fry the red oil on one side, then stir fry with the duck

Step 7: add rock sugar

Step 8: stir fry evenly, add boiling water and duck pieces, cook over high heat for 1 minute, then turn to low heat, cover and simmer for about 30 minutes

Step 9: after the duck is stewed, the soup is almost dried. If the saltiness is not enough, add some salt,

Step 10: add pepper and scallion leaves, which are not put to improve taste, but to enhance color. Stir well, then out of the pot.

Materials required:

White striped duck: 500g

Ginger: 150g

Scallion: right amount

Garlic: right amount

Old style: moderate

Yellow rice wine: right amount

Pixian Douban: moderate

Rock sugar: right amount

Note: because Douban sauce is salty, you can put salt according to your taste

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy