Ginger duck simple version
The most famous thing in Xiamen is the Tong 'an Guankou ginger duck. The fragrance overflows... I didn't know if it was delicious, but I was attracted by the aroma first. This is the ginger duck... Especially good to girls.. Uh-huh.. I love eating very much.. But I was very angry... This half only made my teeth swell for a week. What a tragedy ~~ But the love for delicious food is unstoppable by swelling teeth. Hehe...
Recipe Recommendations
- Muscovy duck half a
- Jiang 150 grams
- sesame oil a small bowl
- sugar Half a spoon
- salt Half a spoon
- pepper powder appropriate amount
- chili powder appropriate amount
- chicken essence appropriate amount
Steps for Ginger duck simple version
1
Slice the ginger, not too thick
2
Cut the duck meat into slices, blanch it in water to remove blood foam and the like, and then rinse it with water and drain it
3
Pour sesame oil into the hot pan. The amount of sesame oil is enough to fry all the ginger. I admit that I put too much this time. Heat the oil, add ginger slices, and fry until slightly browned
4
Pour in the drained duck meat and stir-fry well, then add salt and sugar, and mix well
5
Preheat the electric saucepan first, then pour the duck meat into the pot, cover it and start to stew for about an hour, and the aroma will overflow. As for how long it takes to stew, it depends on your preferences. I stewed the duck meat for about an hour and 15 minutes, and it became very rotten.Ginger duck simple version Make Tips
1. If you find that the pan is too dry while frying duck meat, pour some cooking wine. There is absolutely no water to participate during the whole process!! 2. If you like spicy food, you can sprinkle chili powder and pepper powder evenly on the duck meat according to your preference before stewing, and slowly penetrate into the meat while stewing to see if you like it. 3. If necessary, you can sprinkle some chicken essence, the specific operation is the same as that of chili powder and the like ~4. Remember to turn it every 20 minutes or so when stewing, and turn it up, so that the taste will be uniform and will not burn!