Braised duck with ginger
Braised duck with ginger is a classic Cantonese home-cooked dish. Whenever ginger is on the market, people always like to use tender ginger to stew some poultry such as chickens, ducks and geese. First, the ginger can remove the fishy smell of meat, secondly, it can increase the aroma, and thirdly, the ginger is tender and tastes very refreshing. If there are many people eating it, you can put the whole duck in the pan and fry it until golden brown before braising it, and then chop it up when it is almost cooked, so that the cooked duck will not shrink very much. However, there were not many people in my family, so I cut them and braised them. They were very delicious and fragrant.
Recipe Recommendations
- Muscovy duck 600 grams
- peanut oil appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- garlic appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Braised duck with ginger
1
Peel and wash a piece of ginger.
2
Wash the muscovy duck together.
3
Cut the duck into pieces and marinate it with soy sauce, salt, oyster sauce, sugar, and cornflour for a while.
4
Cut the ginger into thick slices
5
Remove the oil pan, saute the garlic until fragrant, add the duck and stir-fry until the skin is a little browned.
6
Stir in cooking wine along the edge of the pan, add ginger slices, add water until cover the ingredients, bring to a boil over high heat, and simmer until the duck meat is soft and waxy.
7
After the duck meat is tender, dry the juice over high heat and pour some sesame oil on it.
8
Delicious stewed duck with gingerBraised duck with ginger Make Tips
1. The ginger must be selected with purple on the top to be tender and tender. 2. The time for braising the duck depends on the tender degree of the duck and the soft and waxy degree of personal preference.