Ginger duck is a traditional dish in Anhui cuisine and a medicinal nourishing soup.
The duck meat is tender and juicy, and the soup is delicious, with the faint sweetness of rice wine.
The medicinal effect of ginger to remove fishy smell and warm up makes it popular among the public.
Anhui dish ginger duck
By MeaganNader
Recipe Recommendations
- duck meat 400 grams
- rice wine 250 ml
- salt appropriate amount
- sugar appropriate amount
- ginger 150 grams
- sesame oil 20 grams
- salty and fresh
- stewed
- three-quarters of an hour
- simple
Steps for Anhui dish ginger duck
1
Prepare all the ingredients.
2
Blanch the duck meat in boiling water and set aside.
3
Pour sesame oil into a frying pan and add ginger slices to fry until fragrant.
4
Add chopped duck meat and stir fry.
5
Stir fry until the skin is slightly browned.
6
Put all the duck meat and ginger slices into a saucepan and add 1200 ml of water.
7
After boiling over high heat, skimp off the floating foam and simmer over low heat for 25 minutes.
8
Then pour in rice wine.
9
Add salt, season with sugar and continue to simmer for 15 minutes.
10
The duck meat is ripe and turn off the heat.Anhui dish ginger duck Make Tips
Duck meat should be blanched to remove blood, and then stir-fry until the water is charred and the skin is slightly yellow. The ginger slices should also be fried fragrant.