Ginger Duck
By VicentaLakin
Ginger ducks originated in Fujian Quan State and were later transferred to other parts of China, such as Taiwan, and even overseas, as a local traditional snack. It can be both blood-blooded and accompanied by ducks that can cause fire. The foods of the food are unsatisfied and warm and fit for the spring and summer。
Recipe Recommendations
- old duck
- Jiang 1 kg
- rice wine 50g
- sugar appropriate amount
- salt 2 spoons
- sweet and spicy
- stewed
- half an hour
- ordinary
Steps for Ginger Duck
1
Prepare the food, cut the ginger first。
2
The hot boiler drys the ginger chips (preferably with sesame oil, but I do not have sesame oil, but with vegetable oil)。
3
Ducks wash their water。
4
The ginger-oil pan is put in duck meat, added to the soy sauce, salt, sugar and fried sugar, added to 50 grams of wine, about a small bowl, the water reaches half of the duck's meat as far as possible, and if the rice is not enough, add some water。
5
The high pressure pot will come out in 20 minutes。
6
The product's out of the oven。Ginger Duck Make Tips
One, a high-pressure pan is used here, and one and a half hours can be chosen by those with a casserole; two, a juice can choose to collect and not, without any difference in taste; three, this dish has a sweet taste and is sorely stale in the east slope, with a reference to half a duck 20-35 grams of sugar; and four, a ginger duck must use an accelerant, which is spicy。