The tender ginger is tender and tender than the old ginger, and the end is purple-red.
So it's also called "purple ginger"
The ginger tastes crisp and crisp. It does not have the muscles and firewood of ginger, and the spicy taste is not particularly strong.
There are many ways to eat Zijiang in Sichuan.
"Shredded pork with ginger","Double-cooked pork with ginger", and "Shredded ginger with cold sauce or pickled ginger" are all commonly eaten.
Old people all say that ducks should be eaten in autumn.
Because new ducks are raised at this time, the meat is the most fragrant, tender and fatter, while duck meat is cold and cool, and it can eliminate autumn dryness when eaten by people who are hot and angry. Moreover, because of its high protein and low fat, it has become the first choice for autumn supplements.
So today, Minren launched our most delicious and enjoyable private duck meat recipe-[Stewed Duck Stewed with Ginger]
Braised duck stew with ginger
By MazieKessler
Recipe Recommendations
- duck half a
- green and red pepper appropriate amount
- green onions appropriate amount
- garlic slices appropriate amount
- Pi County Douban One and a half spoonfuls
- cooking wine 3 scoops
- soy sauce a spoonful
- rock sugar 5 capsules
- salt appropriate amount
- medium spice
- braised
- half an hour
- ordinary
Steps for Braised duck stew with ginger
1
Wash the duck meat and chop it into small pieces (not too big, just a little bigger than the thumb).
2
Wash all fresh ginger and green and red peppers.
3
Prepare green onion slices, garlic slices and Pi County watercress.
4
Slice the ginger. Cut the green and red peppers into horseshoe shapes, and all the ingredients are ready.
5
Put a little oil in the pan, just a little bit (you can also stir-fry without adding oil, because the ducks themselves will produce a lot of water and oil).
6
When the oil temperature is 50% hot, add green onions and garlic slices, and stir-fry them to create the fragrance.
7
Then pour in the duck pieces and stir-fry slowly over low heat.
8
When stir-fry until the meat begins to turn white, pour in three spoonfuls of cooking wine.
9
One and a half spoonful of Pi County watercress.
10
A spoonful of soy sauce. (Mainly to color the duck meat)
11
5 pieces of rock sugar. (The purpose of adding rock sugar is not to be sweet, but to enhance freshness and brightness. The stewed meat is not salty, but salty, and the color will be much more beautiful.)
12
Finally, add salt according to your taste. (Because the previous Pi County bean paste and soy sauce were salty).
13
Cover the pot, turn to low heat, and begin to stew the duck meat. Simmer for 20- 30 minutes.
14
Remove the lid and when the soup becomes less and thicker, the duck meat is almost stewed. Pour the ginger slices into it.
15
Continue to simmer for three to five minutes.
16
Add the green and red pepper sections, turn slightly to serve.
17
The fragrant [Stewed Duck Stew with Zigang] is ready! Finished product picture ~~Braised duck stew with ginger Make Tips
1. After being stewed with ginger, the fishy smell of the duck meat has been removed. The originally not obvious spicy taste of fresh ginger has been neutralized by the duck meat. It only has a slight fragrance of ginger. The duck meat is delicate, firm and delicious. Invincible ~~2. Add the delicious taste of Shaanxi Guanzhong people-[Qin Pepper], the whole pot of duck meat is fresh and spicy, and the color is vivid and fragrant. A thin layer of dense sweat will appear on the tip of the eater's nose. But it makes people can't stop chopsticks and make it difficult to eat... Thanks for sharing: )