stir-fried duck meat with ginger
By WaltonLesch
As the saying goes: "If the rice is not fragrant, eat ginger." That's because ginger has the effect of sweating, cooling, strengthening the stomach and increasing appetite. Now is the season when the crisp and refreshing ginger is on the market. Whether it is fried or pickled, it is very delicious. Today, when cooking duck soup, I specially reserved some duck breast meat to make Daozi ginger stir-fried duck meat. It was delicious, sour and spicy, and my appetite immediately became big, and I even added half a bowl of rice on a rare occasion.
Recipe Recommendations
- duck breast 200 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried duck meat with ginger
1
Cut off some of the fat duck skin and fat, then cut into thin slices, add a little salt, pepper, corn flour, and cooking wine, mix well and marinate for 20 minutes.
2
Wash the ginger and cut it into thin slices.
3
Put the cut duck skin into the pan, slowly refine the oil over low heat, and add ginger and saute until fragrant.
4
Add the duck meat and stir-fry it, then add the sour ginger juice. After the duck meat changes color, add some soy sauce to season and serve.
5
Sour ginger juice is the juice of marinating sour ginger yourself (see old article for how to do it). If not, you can use a little white vinegar and a little sugar sauce instead, the taste will be slightly inferior.stir-fried duck meat with ginger Make Tips
Using duck breast is ideal because, firstly, it is lean and not greasy, and secondly, it cooks quickly when sliced and stir-fried. If you bought a smaller duck, you can also chop it into small pieces and stir-fry it directly.