Ginger and duck
By VicentaLakin
Chongqing's favorite way of eating ducks, and it's the summer season when it's dinnertime, and it's all over the place. Worth a try. Promise you'll love this dish
Recipe Recommendations
- Fresh duck meat 1000g
- small pepper 100g
- Pi County bean paste 2 tablespoons
- rapeseed oil appropriate amount
- Zai Jiang 150g
- garlic cloves 1 the
- Delicious fresh soy sauce 2 tablespoons
- pepper 1 handful
- super spicy
- burn
- an hour
- ordinary
Steps for Ginger and duck
1
Clean up the ginger and pepper. Paprika is half green, so it looks good。2
Garlic
3
Cut the ginger into thin slices and chili into little circles。
4
Garlic smash。
5
Fresh duck meat is washed with fresh water and dried。
6
Get a pepper. No, you can't。
7
More oil in the pot。
8
Put the duck in after the smoke。
9
Over and over。
10
Add garlic。
11
Spray the peppers。
12
This is a time when people need to stay out of the pot until it's full of smoke. It'll take about 10 minutes。
13
Add two spoons of soy sauce。
14
Turn the fire even。
15
Pour two thirds of the ginger and chili。
16
Fired evenly for about two minutes。
17
POUR IN THE WATER, MORE THAN DUCK 1 CM。
18
The fire opened and turned into fire。
19
Two spoons of soy sauce were poured into the water until it was dry, and the remaining ginger chips and peppers were put in。
20
The fire gathers juice, the fire is even, and it's about two minutes away. This is a time when a proper amount of chicken is available。