Now it's time to eat ginger, tender and tender, and it's a perfect match with duck meat!
Ginger, accompanied by ginger sprouts, can be used as a side dish or pickled in sauces. It tastes delicious. It is widely used. It is not only a good seasoning and condiment, but also a good medical and health product; it can be eaten raw or made into stuffing. Therefore, the ancients called it "brushing soil among vegetables".
In the Compendium of Materia Medica, there are records such as "ginger pungent, mild warming, and non-toxic", and "eliminating wind and cold, nourishing the spleen and stomach, dispelling wind and cold, stopping vomiting, and treating nausea".
Braised duck with ginger
By LiaKlocko
Recipe Recommendations
- Muscovy duck half a
- ginger slices appropriate amount
- sweet sauce appropriate amount
- cooking wine appropriate amount
- mature vinegar appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
Steps for Braised duck with ginger
1
Wash the duck, cut into slices, add water, marinate in marinade for 15 minutes. Slice the ginger.
2
Heat the oil, add ginger and garlic and saute until fragrant.3
Stir fry the duck pieces over high heat for about 5 minutes until the duck is oily, add the ginger and continue to stir for a while.
4
Add a little sugar and salt, and you can also add a little vinegar, add water until the duck meat is finished, cover and simmer over medium heat until the juice is basically dry.