Braised duck with ginger

Braised duck with ginger

Introduction:

"You can eat ginger all the year round. It's the most beautiful when it's newly listed in the middle of the year and the summer, and its value is relatively high. The newly unearthed tender ginger with sprouts has sufficient water, crisp and tender meat, few tendons and fibers, and no pungent taste. It's called "Zijiang". It's eaten with poultry meat, and it's absolutely a delicious dish of time and vegetables

Production steps:

Step 1: wash the duck and chop it into small pieces.

Step 2: slice ginger and garlic, cut green and red pepper into horseshoe shape and remove seeds.

Step 3: heat some oil in a sand pot and saute garlic slices.

Step 4: pour in the duck and stir fry with medium heat until yellowing and bright oil.

Step 5: stir in Pixian bean paste, soy sauce, soy sauce, rock sugar and stir well.

Step 6: pour in rice wine and bring to a boil over high heat. Turn to low heat and smolder for 20-30 minutes.

Step 7: when the soup is slightly thick, add ginger and continue to smolder for 10 minutes, add pepper and stir well.

Materials required:

Duck: right amount

Ginger: 200g

Garlic: 3

Millet pepper: 2

Green pepper: 1

Rice wine: 100ml

Soy sauce: 2 teaspoons

Old style: 1 spoonful

Pixian bean paste: 1 teaspoon

Rock sugar: 4-5

Note: ginger should not eat too much at one time, so as to avoid the body absorbing a large amount of gingerol, causing dry mouth, sore throat, constipation and other symptoms of fire.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy