The most suitable and enjoyable way of private house for duck meat

The most suitable and enjoyable way of private house for duck meat

Introduction:

"Tender ginger looks more tender than old ginger, and its end is purplish red. So it's also called Zijiang. Zijiang is crisp and refreshing. It's not as spicy as old ginger. There are many ways to eat ginger in Sichuan. "Shredded pork with ginger", "stewed pork with ginger", "shredded ginger with cold sauce" or "pickled ginger" are often eaten. The old people say that we should eat ducks in autumn. Because at this time, the meat of new ducks is the most tender and plump, and the meat of ducks is cold and cool. People who are hot can eat it in addition to being dry in autumn. Moreover, because of its high protein and low fat, it has become the first choice for autumn tonic. So today, we launched the most delicious and enjoyable private practice of duck meat in my family - "stewed duck with ginger."

Production steps:

Step 1: wash the duck and chop it into small pieces (not too big, maybe a little bigger than the thumb).

Step 2: clean all fresh ginger and green pepper.

Step 3: prepare scallion, garlic and Pixian Douban.

Step 4: slice ginger. Green red pepper cut into horseshoe shape, all kinds of materials are ready.

Step 5: a little oil in the pot, just a little (you can also dry fry without oil, because the duck itself will produce a lot of water and oil).

Step 6: when the oil temperature is 50% hot, add scallion and garlic slices, stir up the flavor.

Step 7: pour in the duck and stir fry slowly over low heat.

Step 8: stir fry until the meat turns white, pour in three teaspoons of cooking wine.

Step 9: a spoonful and a half of Pixian Douban.

Step 10: a spoonful of soy sauce. (mainly to color the duck)

Step 11: 5 rock sugar. (the purpose of adding rock sugar is not for sweetness, but for freshness and brightness. The stewed meat is not dead salty, but salty and fresh, and the color will be much more beautiful.).

Step 12: add salt to your taste. (because Pixian Douban sauce and soy sauce were salty before.).

Step 13: cover the pan, turn the heat down and start to stew the duck. Simmer for 20-30 minutes.

Step 14: uncovering. When the soup becomes less and thicker, the duck is almost stewed. Pour in the ginger slices.

Step 15: continue to simmer for three or five minutes.

Step 16: put in the green and red pepper section, turn it slightly and serve.

Step 17: the house full of fragrance is ready! Upper product drawing~~

Materials required:

Duck: half a duck

Fresh ginger: 3 Liang

Green and red pepper: moderate

Scallion: right amount

Garlic slices: appropriate amount

Pixian Douban: a spoonful and a half

Cooking wine: 3 teaspoons

Soy sauce: a spoonful

Rock sugar: 5

Salt: right amount

Note: 1. After stewing with Zijiang, the smell of duck is removed. The pungent flavor of fresh Zijiang is neutralized by duck. It tastes just a little bit of ginger. The duck is delicate, compact and delicious ~ ~ 2. Add Qinjiao, a delicious dish from Guanzhong, Shaanxi Province. The whole pot of duck is fresh, spicy and fragrant, and people can't feel it A layer of sweat, but people can't stop chopsticks, hard to collect Thanks for sharing:)

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: medium spicy