Braised duck with ginger

Braised duck with ginger

Introduction:

Production steps:

Step 1: wash the ducks, drain and chop them.

Step 2: add a small amount of oil in the hot pot, pour in the chopped duck and stir fry. Stir fry until the duck is yellowish.

Step 3: stir fry until the duck is slightly yellow, then add the soy sauce.

Step 4: add raw soy sauce and then add seafood sauce.

Step 5: add soy sauce and seafood sauce and stir fry until colored.

Step 6: add water that can overflow duck meat, add garlic and star anise.

Step 7: accidentally delete two process charts... When the duck is stewed to eight mature, add the ginger and salt that have been cut into thin slices, and then cook it over high heat until the soup is thick!

Materials required:

Water duck: 1 / 4

Zingiber: right amount

Soy sauce: moderate

Seafood sauce: right amount

Oil: right amount

Salt: right amount

Note: other people usually like to stir fry the star anise with duck meat, but the star anise is very hot and dry. I'll put in water and then stew the star anise together. Add hot water to the water, so the duck meat is not firewood and ginger is put behind it, which makes it crispy. Try the taste of the soup before adding salt, because the seafood sauce itself is salty.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh