The practice of stewed duck with ginger, the practice of stewed duck with ginger is the most authent

Farmer's ginger roast duck, without adding a drop of water, fresh pepper and hemp super rice, but Xuan's mother didn't dare to eat more.

As the saying goes: "Eat radish in winter and ginger in summer". Eating ginger in summer can dehumidify, which is very helpful for children growing in the Sichuan Basin. But ginger is spicy, and it is not good to eat too much. Therefore, if you eat ginger, try to eat it in the morning and noon, and try to eat less in the evening.

Today we are going to make a dish of ginger beer duck, which is super delicious.

Ingredients: duck meat, ginger, beer, rattan pepper, Pixian bean paste, green pepper, pickled pepper bowl.

How to make it].

1.Prepare the side dishes, cut the ginger into thin slices, cut the green pepper into cubes, and cut the pickled pepper into cubes.

2.Clean the duck, add water to the pot and boil the blanched water, put the ginger slices in the blanching water, and the cooking wine can remove the fish.

3.Heat oil in a pan, add the blanched duck and fry until it is 7 ripe, you can add more oil.

4.After the duck is fried, you don't need to take it out, shovel it to the side, add the green onion, ginger and garlic, stir-fry the green pepper, put in the Pixian bean paste and fry the red oil, you can put it into a small piece of hot pot base, and fry the cut pickled pepper until fragrant, and stir-fry the duck evenly.

5.Add the beer and cook until the beer is almost finished.

6.Add the sliced ginger, stir-fry evenly, and let simmer for 3 to 5 minutes.

7.Add a little light soy sauce, reduce the juice on high heat and put it on a plate, sprinkle with sesame seeds.

Because there are pickled peppers, bean paste and hot pot base have a strong salt taste, so you don't need to put salt alone.

A fragrant ginger beer duck is ready, do you want to eat it?

Kitchen Tips].

Look for fresh muscles and shiny fat when buying ducks. Ducks that have been injected with water generally have red needle spots or jet black under their wings, and their cortex has a slippery phenomenon, and the meat is also particularly elastic.

Production steps: How to make the ginger duck delicious?

1. Clean up the duck, cut it into pieces, blanch the blood again with boiling water, and drain.

2. Put the scalded duck in a dry pan and stir-fry over medium heat, and the water that is fried can be shoveled out, and the water can be fried.

3. Stir-fry the duck with dry water and set aside, and cut the ginger diagonally into large slices.

4. Wash the wok, put a small amount of oil, put in the duck and continue to stir-fry over medium heat, fry until the duck is oily, add the ginger and stir-fry.

5. Add rock sugar and dark soy sauce and stir-fry until the duck is colored.

6. Add salt, light soy sauce and water to cover the duck, add a few peppercorns to remove the smell, and simmer the duck meat until it is soft and rotten.

Tips: 1. I didn't blanch the duck, because I had to fry the water later, which can also achieve the effect of removing the fish, so you can directly scald the blood with boiling water.

2. When frying duck in a dry pan, you can put it out when you see the water dry, don't fry until the oil comes out.

4. It is best not to put star anise and cinnamon and other spices that are too heavy to make stewed duck with ginger, which will rob the umami of ginger.

The most authentic way to stew duck with ginger:Ingredients: 500 grams of duck; 100 grams of ginger; 150 grams of two peppers.

Excipients: Pixian Douban 50 grams; 2 tablespoons cooking wine; salt 1 point; 2 pickled garlic; Essence of chicken 1 point.

1.Prepare your ingredients.

2.Cut the duck into small pieces, cut the ginger into shreds, cut two peppers into rings, add cooking wine and salt to marinate the duck meat for 5 minutes, add soybean flour and mix well.

3.The oil temperature in the pan is high, pour in the duck meat, and let the oil go through to remove the smell.

4.Remove and set aside.

5.Finely chop the garlic and stir-fry in a pan until fragrant.

6.Add Pixian bean paste and stir-fry until fragrant.

7.Add 1 bowl of water to bring to a boil.

8.Pour in the duck meat. First, put in half of the shredded ginger and two peppers to taste together.

9.Cook for about 10 minutes, fry the remaining shredded ginger and two peppers for one minute, turn off the heat, add the chicken essence and mix well.

10.Remove from the pan and fill the bowl.

The preparation of the sub-ginger duck is as follows:

Tools Ingredients: half a tender duck, half a catty of ginger, green and red peppers, 1 piece of pickled ginger, pickled peppers, more than a dozen peppercorns, 2 spoons of bean paste, 1 tablespoon of cooking wine, 3-4 cloves of garlic, 1 green onion, 1 light soy sauce, dark soy sauce, sugar, knife, water, pot, plate, shovel.

1. Chop the duck into pieces of appropriate size, wash it several times with water, put water in the pot, put the duck meat in a pot under cold water, then put a little ginger and green onions, and then put a spoonful of cooking wine, then boil over high heat and blanch for two minutes.

2. After the water is boiled, remove the foam, then take out the duck meat and rinse it with cold water or the first few times, rinse the foam and impurities, drain the water and set aside.

3. Heat the pot and put a spoonful of oil, the group will be heated until it is 6 hot, then put in the duck meat, turn on high heat and fry, and fry the moisture and duck fat of the duck water.

4. After the duck meat is fried dry, it feels a little burnt, and then pour a spoonful of high liquor from the side of the pot. After the wine is fried, pull the duck steak apart in the middle of the pot, leave a middle position, and then add an appropriate amount of bean paste, pickled chili, pickled ginger, green onions and garlic, half of the ginger, and more than a dozen peppercorns to fry it to make it fragrant.

5. After the spice fragrance is fried, then fry the duck meat and seasoning together, then add a spoonful of light soy sauce and a little dark soy sauce to stir-fry and color, add water after coloring, talk about the water just over the duck meat, and then put a spoonful of cooking wine, boil and cook for 2 minutes on high heat, let the cooking wine volatilize, and you can take away the fishy smell of duck meat.

Cover the pot and simmer for about 25 minutes, after 20 minutes, add the remaining ginger and green and red peppers, add an appropriate amount of salt, and add chicken essence and monosodium glutamate according to your preference. After stir-frying evenly, turn on high heat to thicken the soup, then put it on a plate and sprinkle with chives to serve.

The preparation of the sub-ginger duck is as follows:Ingredients: 750 grams of duck meat.

Excipients: 400 grams of ginger, 2 red peppers, 1 green chopped pepper, 1 pepper, 30 ml of soy sauce, 30 ml of rice wine, 30 ml of syrup, 30 ml of white vinegar, 3 slices of ginger, 10 grams of garlic, 1 2 teaspoons of salt, 30 ml of vegetable oil, appropriate amount of water.

1. Chop the duck into pieces, peel and cut the ginger into pieces.

2. Blanch the duck pieces in boiling water.

3. After blanching the duck meat, rinse the blood foam with cold water and drain the water.

4. Put vegetable oil in the wok and stir-fry the ginger and garlic slices, then put the duck meat into the wok, and fry the spine until the surface of the duck meat is golden brown.

5. Add ginger pieces, soy sauce, syrup, white vinegar and rice wine, and stir well.

6. Add the amount of water that has not been covered by the duck pieces, bring to a boil and simmer over medium-low heat.

7. Simmer until there is still a little soup left, add the green and red pepper rings and wild acacia and stir-fry a few times.

8. Finally, put salt to taste and serve on a plate.

The preparation of the sub-ginger duck is as follows:Tools Ingredients: 1 4 fresh ducks, 2 pieces of ginger, 3 millet peppers, 4 5 cloves of garlic, 2 3 grams of salt, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 2 3 pieces of rock sugar, half a tablespoon of oyster sauce, appropriate amount of cooking oil.

1. Cut the duck meat into cubes and rinse well.

2. Slice the garlic, cut the millet pepper into sections, and cut the ginger into thin strips.

3. Heat the pot, add cooking oil, put the duck meat into the pot, and stir-fry Qiaozhen over medium heat.

4. When a lot of duck fat is stir-fried, shovel out the duck meat and add garlic slices. After the garlic is fragrant, add the duck meat back to the pan and stir-fry evenly.

5. Add water, salt, light soy sauce, cooking wine, rock sugar, oyster sauce, stir evenly, and cover the pot. After simmering for half an hour, add millet pepper, ginger shreds, and a half-buried dust-removing small spoon of oyster sauce to enhance the flavor.

6. After the juice is reduced over high heat, it is ready to be removed from the pot.

<> "Jane Shirt Dan with Jiang Braised Duck."

20 minutes, a hard dish, the duck meat is super flavorful.

The whole simplified version of the ginger stewed duck, the kind of ginger is very delicious and never gets tired of eating, so that the duck meat is not firewood but also very flavorful, and it is a day to dry two bowls of rice.

Ingredients: Baer's duck, salt, pepper, white wine, chikai ginger slices, oil, dark soy sauce.

Method:1The baer's duck you bought, if you want to be old, there is no duck smell or finger smell, just wash it, you don't need to pickle.

2.Add an appropriate amount of salt, pepper, white wine, ginger slices, oil, and a little dark soy sauce.

3.Grasp well directly in the pressure cooker for 20 minutes, this step does not need to add water, the duck will come out of the water and oil.