Xiamen Ginger Duck According to the two books "China Medicine Manual" and "Hanfang Pharmacopeia","Ginger Duck" was originally a royal meal. It is said that it was created by Wu Zhong, a famous doctor in the Shang Dynasty. Later, it spread to the people and became a famous dish.
Xiamen ginger duck is made from red-faced muscovy duck, stir-fry the duck meat with sesame oil, and then add ginger (ginger mother) and rice wine to stew. The processed vegetables taste delicious and fragrant, have both sweet and spicy, and have the effects of soothing the liver and moistening the lungs, nourishing the stomach and strengthening the spleen, relaxing muscles and muscles, activating blood circulation, dispelling cold and phlegm.
It is actually not difficult to make ginger duck. What is difficult is that there is no way to find so many medicinal materials at home, so we can only make it simple because of our mistakes.
The family version of the ginger duck is much simpler, but the taste is still very unique.
Xiamen ginger duck
Recipe Recommendations
- duck leg 2 only
- fans 150 grams
- red dates appropriate amount
- wolfberry appropriate amount
- ginger 60 grams
- sesame oil 50 grams
- rice wine 150 grams
- salt appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
Steps for Xiamen ginger duck
1
Prepare sesame oil and ginger. Wash and drain the duck legs.
2
Soak the vermicelli in warm water until soft.
3
Chop the duck legs into large pieces, wash the ginger and pat them loose, and cut them into strips.
4
Heat the pan and add sesame oil.
5
Add ginger and stir-fry until the skin turns yellow.
6
Add the duck pieces and stir-fry.
7
Stir fry until dehydrated and the duck meat is slightly yellow.
8
Take the pressure cooker, add appropriate amount of water, and add the duck pieces.
9
Add star anise, cinnamon, and red dates. Xiangye, wolfberry.
10
Add rice wine, bring to a boil over high heat, simmer over low heat for 20 minutes, turn off the heat.
11
Wait until the pressure cooker cools a little, open the lid and put down the vermicelli.
12
Add rock sugar and salt.
13
Add fresh soy sauce.
14
Add pepper powder, cover the lid, bring to a boil over high heat, and turn off the heat.
15
Add some chicken essence to put it in the basin.Xiamen ginger duck Make Tips
1. Ginger duck, as the name suggests, uses more ginger. 2. Another major feature of ginger duck is that duck meat is fried with sesame oil. (Preferably black sesame oil) 3. Ginger duck uses many medicinal materials, so the family version can put them according to your needs, not necessarily so much. 4. Ginger duck also uses a lot of rice wine. If there is no rice wine, cooking wine can be used.