The homely practice of ginger fried duck, the practice of ginger fried duck?

1. Chop the duck into pieces first, then wash it and control the water for later use.

2. Boil half a pot of water, pour the duck meat into it after the water boils, and boil off the blood in the meat. Remove it and put it in a bowl for later use.

3. Prepare the ingredients, the ginger should be a little more, the focus of this dish is here, peel the ginger and cut it into slices, the garlic seeds are just skinned, pepper, bay leaves, star anise are washed with water, put on the plate, and the dried chili peppers are also washed and placed on the plate.

4. Heat the pot for 70 percent, put an appropriate amount of peanut oil, put all the ingredients down, and fry over low heat to bring out the fragrance.

5. Then put the duck down and stir-fry for two minutes.

6. Add an appropriate amount of salt, a few grains of rock sugar, and a small amount of cooking wine, and continue to stir-fry a few times.

7. Add a small dish of soy sauce and stir-fry a few times, shovel it in a pressure cooker, add a bowl of water, cover and simmer for 10 minutes.

8. When the time is up, don't be in a hurry to open it, let the water vapor inside be pressed for another two minutes, then open the lid, pour the duck meat into the plate, and serve it to eat. It tastes great.

Ingredients: A duck.

6 sprigs of ginger.

10 peppers.

1 piece of pickled ginger.

Pickled peppers 6 7 pcs.

Dried peppercorns A handful.

Dried chili beer in a can.

Cooking wine 2 tablespoons.

1 tablespoon of bean paste.

Salt dark soy sauce for coloring, optional. Essence of chicken sugar.

The practice of ginger fried duck.

Cut the duck into small pieces, wash and blanch, drain and set aside. Slice the ginger, cut the pepper into a horseshoe shape, and chop the pickled ginger pepper for later use.

Heat the duck meat in a pan, add cooking wine and stir dry until the duck fat is stir-frued, and set aside.

Heat the pan with wide oil, put the dried peppercorns and dried chili peppers to fry a little, fry the red oil in the bean paste over medium heat, then add the pickled ginger and pickled peppers, and stir-fry for a while.

Add the duck meat, mix the seasoning and color, add sugar, beer, water, cover the duck meat, cover the lid and simmer over medium heat until the duck meat is soft.

Add the ginger, stir-fry the pepper, add salt and dark soy sauce, and continue to simmer until the ginger becomes soft and flavorful, and the duck meat is bright in color.

Add the chicken essence and remove from the pan.

Tips: 1.When stir-frying duck meat, put more cooking wine, and then stir-fry constantly, and dry the water vapor to remove the fishy smell of duck meat.

2.The process of braising duck meat is relatively long, estimate the time, and cook it early, otherwise the meal time will be late.

3.After the ginger, it needs to be simmered for a while before the ginger can fully absorb the umami of the duck meat.

5.Please cook more rice! Zi Jiang is so delicious!

Ingredient main

400 grams of duck meat, 150 grams of ginger, 2 servings.

Excipients others

30 grams of pickled peppers, 100 grams of green peppers, 20 grams of bean paste, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of pepper oil, appropriate amount of salt.

The hot summer has finally arrived, and the weather in Chongqing in the past few days is like a roller coaster. However, it does not affect the mood of eating at all, after all, foodies have a heart that can't stop talking. Ginger is a common ingredient in our lives, which is not only a good condiment, condiment, but also a good health care product; It can be eaten raw or stuffed.

It has a wide range of uses, and the ancients called it"Brush the soil in the vegetables"。

We Sichuan and Chongqing people especially like to use the ginger to make kimchi, clean the ginger, put it into the pickle jar to pickle for one night, the next day to take it out and eat, it is really appetizing and good, refreshing and refreshing, moderately salty, spicy and vigorous, think about it is drooling.

In addition to being made into pickled ginger rice, ginger is also a very good adjunct, and the flavor of chicken, duck and fish is unique. Therefore, eating a few slices of ginger when the meal is not fragrant or the amount of food is reduced can improve appetite and increase the amount of food, so as the saying goes:"The rice is not fragrant, eat ginger"。

I believe that today's ginger fried duck, the salty fragrance revealed in the sour and spicy, will definitely make your appetite greater.

The practice of fried duck with ginger.

Step 1

1.The ingredients are prepared in advance, and the duck meat is cut into small pieces.

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2.Ginger and green pepper cut into oblique slices; Finely chop the pickled peppers.

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3.Put a little oil in the pot and cook it until it is 6 percent, then add the cut duck meat and an appropriate amount of cooking wine and stir-fry.

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4.After the duck meat is stir-fried dry, add ginger slices, pickled pepper and bean paste and continue to stir-fry for 2 minutes, then add water, add sugar, and salt until soft and cooked.

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5.Before leaving the pot, add the green pepper and continue to stir-fry for 1-2 minutes, pour in the pepper oil, and then you can eat out of the pot.

Picture of the finished product of the fried duck with ginger.

Cooking tips for <> fried duck with ginger.

Tips:

1.After cleaning the duck meat, it is directly put into the pot and stir-fried, without blanching, so that the ingredients can fully absorb their respective flavors between your fingers.

2.In order to ensure the taste of the finished dish, it is best to buy duckling, the duck has a hard taste and is more suitable for soup, while the duckling meat is delicate and tender, which is more suitable for such stir-frying.

Here's how to do it. 1.Prepare the chili pepper and ginger and rinse.

2.Prepare a garlic.

3.Cut the ginger into slices and the pepper into rings.

4.Cut the garlic into large pieces.

5.Wash and drain the fresh duck meat.

6.Prepare a handful of peppercorns.

7.Pour oil into the pan, a little more.

8.Pour the duck meat in.

9.Stir-fry repeatedly.

10.Pour in the garlic.

11.Pour in the peppercorns.

12.Continue to stir-fry until there is no water in the pan and all the oil is over.

13.Pour in 2 tablespoons of Pixian bean paste and 2 tablespoons of delicious fresh soy sauce.

14.Stir-fry well.

15.Pour 2 3 parts ginger and chili.

16.Stir-fry well.

17.Pour in water and cover the duck meat by 1cm

18.Bring to a boil over high heat, reduce to medium-low heat and simmer.

19.Until the soup is almost dry, pour in the remaining ginger and chili.

20.Stir-fry until the chili peppers are broken, add some chicken essence and then remove from the pan.

1Chop the duck meat into small pieces, wash and drain the water (half of it), put it in a pot of boiling water to boil the blood foam, and drain out!

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2.Pour an appropriate amount of oil into the pot, add the duck meat and stir-fry the water, then add the peppercorns, minced ginger and garlic, stir-fry until fragrant, and space.

3.Put in Pixian bean paste and fry until the red oil comes out

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4.Add star anise, fennel, cinnamon, bay leaves, and stir-fry until fragrant.

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5.Add an appropriate amount of water to the duck meat and cook for about 25 minutes.

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6.Wait for the water to dry slightly, add the finely chopped ginger slices, cook for about 5 minutes, and the ginger will become soft.

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7.Put in the green and red peppers, (I'm not too spicy, you can also change to millet spicy,) a small amount of soy sauce, chicken essence, monosodium glutamate, stir-fry for 2 minutes to break off

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8.The fragrant dripping ginger fried duck is out of the pot and served on the table.

March 6, 2014 1Clean up the duck, cut it into pieces, scald it again with boiling water to remove the blood 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 dried without shoveling it out. Stir-fry the duck and set aside.

Material. Half a duck, 150 grams of ginger, 8 millet peppers, 4 green peppers, green peppercorns, a little Pixian bean paste, cooking wine, a little light soy sauce, a little balsamic vinegar, chicken essence.

Method. 1. The duck should not be too old or too tender, just suitable. Wash the duck, cut it into small pieces, boil it in boiling water, and remove it. Re-boil the water for 30 minutes to drain and cook the remaining soup to cook vegetables.

2. Wash the ginger and cut it into shreds, and cut the green and red peppers into rings.

3. Fry the duck in a hot oil pan (more oil), when it is white, pour in cooking wine, a little bean paste, Sichuan pepper, and a little light soy sauce and fry it until fragrant, and then stir-fry the ginger and chili pepper together a few times, and put chicken essence and a few drops of balsamic vinegar when the pot starts.

Ingredients: 500g duck meat

Seasoning: appropriate amount of salt, appropriate amount of green onion, 100g ginger, 2 star anise, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking oil.

Steps:1Shred the ginger, cut the green onion into sections, and shred the dried red pepper.

2.Add cooking wine, ginger slices, star anise and water to a boil, pour in the duck meat and cook until slightly rotten, scoop up and set aside.

3.Heat the oil in a pan and stir-fry the dried red peppers and green onions until fragrant.

4.Pour in the duck meat and stir-fry, add a little dark soy sauce to color, and the cooking wine will enhance the fragrance.

5.Add shredded ginger and stir-fry, add cooking oil and light soy sauce to taste.

6.Sprinkle in the green onion leaves before cooking.

The ingredients that need to be prepared in advance include: 1 duck, 1 lotus cabbage, 8 pickled peppers, appropriate amount of light soy sauce, appropriate amount of pickled ginger, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of dried Sichuan pepper, appropriate amount of bean paste, appropriate amount of star anise, appropriate amount of oyster sauce, appropriate amount of fennel, appropriate amount of cloves, 500 grams of ginger, 100 grams of finger pepper.

1. The first step is to cut the duck into pieces and blanch them, and set them aside for later use, as shown in the figure below.

2. Slice the ginger, cut the pepper into a horseshoe shape, and chop the pickled ginger pepper for later use.

3. Put an appropriate amount of oil in the pot, add Sichuan pepper, spices, bean paste, pickled pepper and pickled ginger, and stir-fry evenly, as shown in the figure below.

4. Add the blanched duck meat and cooking wine, stir-fry evenly, as shown in the picture below.

5. Then add dark soy sauce and light soy sauce for coloring, as shown in the picture below.

6. After coloring, add sugar, salt and water, as shown in the figure below.

7. Close the lid and simmer for 1 hour on medium heat, then open the lid, as shown in the figure below.

After an hour, add the ginger and finger pepper and stir-fry, as shown in the picture below.

9. Finally, add the oyster sauce and stir-fry evenly, remove the juice and put it on a plate, so that the ginger fried duck is ready.

Ingredients: half a duck, appropriate amount of fresh ginger.

Excipients: appropriate amount of lard, appropriate amount of vegetable oil, 20 grams of bean paste, appropriate amount of green and red pepper.

1. Blanch the duck into pieces, put vegetable oil in the wok, and then add an appropriate amount of lard.

2. Add the bean paste and the blanched duck pieces and stir-fry.

3. Add ginger, chili pepper and a small amount of cooking wine, and continue to stir-fry.

4. Add an appropriate amount of water and boil for 15 to 20 minutes.

5. Put it out of the pot and put it on a plate, and the ginger fried duck can be made.

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Ingredients: 1 tender duck (about 1000 grams), 100 grams of ginger, 30 grams of Pixian bean paste, 10 grams of sweet noodle sauce, refined salt, soy sauce, appropriate amount of monosodium glutamate, ginger slices, green onion knots, a little Sichuan pepper, 100 grams of mixed oil, a little fresh soup.

Production: 1. Clean the duck, break the duck head, and cut off the skin of the duck paw. Duck gizzard along the knife cut into the knife 3 4 changed to a flower knife, duck intestines knotted, drain the water for later use. Chop the duck meat into 3 cm pieces and rinse off the blood.

Then put the above items into a basin and add soy sauce, salt, monosodium glutamate, cooking wine, and Sichuan pepper to taste for 20 minutes. Wash the ginger peel and cut into long slices for later use.

2. Fill the pot with oil on the fire, fry the pepper and ginger slices until fragrant, and put the duck head, gizzard flowers and intestinal knots when the duck paw is blown into a golden yellow, stir-fry for a while, and then add the duck pieces and ginger slices to fry over medium heat, until the duck pieces are cooked with cooking wine and fried quickly when the duck pieces are light yellow and have been blown dry, and then go into the Pixian bean paste and sweet noodle sauce, and then transfer the Pixian bean paste to a simmer, continue to add refined salt, monosodium glutamate, cooking wine and a little fresh soup, and then use medium heat to burn for 3-5 minutes.

Ingredients for ginger fried duck:

Ingredients: 1000 grams of duck.

Excipients: 100 grams of ginger.

Seasoning: 30 grams of watercress, 10 grams of sweet paste, 6 grams of salt, 15 grams of soy sauce, 2 grams of monosodium glutamate, 10 grams of ginger, 15 grams of green onions, 2 grams of Sichuan pepper, 30 grams of vegetable oil.

The practice of ginger fried duck.

1.The duck is cleaned, the duck head is broken, and the duck paw is cut off the skin;

2.Duck gizzard along the knife cutting surface into the knife 3 4 changed to a flower knife;

3.Tie the duck intestines, drain the water and set aside;

4.Chop the duck meat into 3 cm pieces and rinse off the blood.

5.Then put the above items into a basin and add soy sauce, salt, monosodium glutamate, cooking wine, and Sichuan pepper to taste for 20 minutes.

6.Wash the ginger peel and cut into long slices for later use.

7.Fill the pot with oil on the fire, add peppercorns and ginger slices and fry until fragrant;

8.Then the duck's paws are burst into golden yellow, and then the duck's head, gizzard flowers and intestinal knots are entered;

9.After stir-frying for a while, add the duck pieces and ginger slices and stir-fry over medium heat;

10.Cook in cooking wine until the duck pieces explode;

11.When the duck pieces are light yellow and have been dried, they are put into Pixian bean paste and sweet noodle sauce;

12.Stir-fry the Pixian bean paste until fragrant and then transfer to a simmer;

13.Then add refined salt, monosodium glutamate, cooking wine and a little fresh soup, at this time, switch to medium heat and cook for 3 to 5 minutes.

1. Cut the duck meat into small pieces, wash and blanch, drain and set aside.

2. Prepare an appropriate amount of ginger and millet pepper to wash.

3. Slice the ginger, cut the millet pepper into a horseshoe shape, and chop the pickled ginger pepper for later use.

4. Prepare 2 star anise, 4 cloves, fennel, bay leaves, and dried peppercorns.

5. Heat the pan with wide oil, put the dried peppercorns and ingredients to fry a little, fry the red oil in the bean paste over medium heat, then add the pickled ginger and pickled peppers, and stir-fry for a while.

6. Add duck meat, add cooking wine and stir-fry until the duck fat is stir-fry, and the fishy smell is much smaller when the duck meat moisture and oil are completely dried.

7. Add 2 tablespoons of dark soy sauce and 1 tablespoon of light soy sauce to stir-fry and color.

8. Put sugar and salt, add an appropriate amount of warm water to see the duck's old tenderness, not the duck is appropriate, and the duck can put more water if it is old.

9. Cover and simmer over medium heat for 1 hour until the duck meat is soft.

10. Add ginger and millet pepper and stir-fry, continue to simmer until the ginger becomes soft and flavorful, and the duck meat is bright in color.

11. The water is almost dry, put oyster sauce, stir-fry well, reduce the juice on high heat, and put a pot of ginger and fried duck to eat.