What can a ginger duck stew and how to make a ginger duck?

Ginger duck can be used with water-haired vermicelli, cabbage, and water-haired yuba.

Main ingredients: 1 red-faced muscovy duck about 1000 grams, 200 grams of ginger, 200 grams of sesame oil (preferably black sesame oil), 500 grams of pork cob bones.

Ingredients: 50 grams of Guangdong rice wine, 20 grams of rock sugar, 30 grams of sugar, 150 grams of soy sauce, 10 grams of dried chili peppers, 20 grams of chives, 10 grams of refined salt, 15 grams of monosodium glutamate, 2 special black and white medicine packets (all powdered), duck heart, duck liver, duck gizzard, duck intestines, duck blood, Shuifa vermicelli, cabbage, Shuifa yuba 5 plates each, appropriate amount of mixed noodles.

How to make it: 1. After the muscovy duck is slaughtered, the duck offal is taken out, the duck body is chopped into 3 cm pieces, the duck head is split into two along the length, and then cut into two horizontally; Peel and wash the ginger, pat it loose on the vegetable mound with a knife, and then tear it into strips by hand; Wash the pork stick bones, put them in a pot of clean water, boil them over high heat, skim off the foam, turn to medium-low heat and boil until the soup is milky white, and remove the stick bones; Remove the stems and seeds of the dried chili peppers and finely chop them; Wash the chives and finely chop them; Duck heart, duck liver, duck gizzard, duck blood are sliced; Duck intestine cutting knots; Shuifa vermicelli and water-haired yuba are cut into sections; Cut the cabbage into cubes.

2. Put the wok on the fire, put in the sesame oil to heat, pour the duck pieces into the pot, stir-fry for about 15 minutes, until the duck pieces are dry and almost cooked, sprinkle in 1 package of white medicine, continue to fry until the fragrance of the medicine overflows, put it in the pressure cooker, mix it with stick bone broth, add refined salt, monosodium glutamate, Guangdong rice wine and rock sugar, and then put in 2 packs of black medicine, then cover the fire, and press for about 15 minutes after the upper gas. Remove the pot from the heat, simmer for about 15 minutes, remove the lid, remove the duck pieces and put them into the pot, and stew the duck soup in the pot for retention.

3. Put the sesame oil in the pot over medium heat, pour in the ginger strips and stir-fry until the ginger strips will dry and shrink into small hours, sprinkle in 1 pack of white medicine, continue to fry for about 3 minutes, and put them in a large bowl for later use.

4. Pour the soy sauce into a large bowl, add the sugar and stir until the sugar is dissolved, then add the dried chili powder, chives, and a little sesame oil, and then mix it evenly to become a small sauce for ginger duck, and then divide the small sauce into several small bowls as a flavor dish and set aside.

5. First put the ginger strips into the bottom of the hot pot, then put the duck pieces into the hot pot respectively, then pour the stewed duck soup and the appropriate amount of stick bone broth in the pressure cooker into the hot pot respectively, and then serve the hot pot on the fire, after boiling, put it on the alcohol stove, and serve it on the table with the small sauce dish and duck heart, duck liver, duck gizzard, duck intestines, duck blood, Shuifa vermicelli, cabbage, Shuifa yuba and other side dishes.

Duck meat is a very common food in our daily life. Rich in nutrients. Although it is also a meat product, it is low in fat.

No matter how much you eat, you won't gain weight. So it's a favorite of ** people. Moreover, it is high in protein and nourishes the body.

In addition, it contains a variety of vitamins and minerals. If you eat it in winter, it can also drive away the cold and warm your stomach. So, I'll take you to make this ginger duck.

Homemade ginger duck, half a mile of fragrance, smell the smell of drooling!

Ingredients: half a female duck, black sesame oil, a large amount of ginger, cooking wine, dark soy sauce, light soy sauce, <> prepare half a female muscovy duck.

Cut a pound of old ginger slices, (the soul of the ginger duck is on the ginger.)

Marinate the muscovy duck with cooking wine and ginger for 10 minutes.

Half of the sliced ginger is fried in sesame oil.

Fry until golden brown, remove and set aside.

Pour the fried ginger and ginger into a basin and add cooking wine.

Add dark soy sauce, light soy sauce and salt and stir well.

Pour the black sesame oil into the casserole, and spread the remaining ginger slices on the bottom.

Heat the pot, add half a muscovy duck, cover and simmer for about 15 minutes.

Turn over and continue to simmer for about 15 minutes (low heat).

Now we're ready to cut it into small pieces with scissors (fire hearts.

Simmer over minimal heat for an hour, remembering to turn over during the process.

Wow,( It's so fragrant, half a mile of fragrance, it's really fragrant.)

That's a little bit about the ginger duck ingredients

1. Ginger is divided into old ginger and ginger, and ginger duck should use old ginger to make its taste more rich and flavorful.

2. The sesame oil flavor is cold when it is raw, and it turns hot after heating; And ginger and wine are also hot, so ginger duck is very hot. However, sesame oil is not resistant to high temperatures, so in the process of stir-frying ginger, it needs to be stir-fried over low heat until the ginger slices are almost shriveled. But if you are a hot person, it is better to eat less, so as not to get too angry.

3. Ginger duck, ginger duck, duck to choose Muscovy duck meat, Muscovy duck is divided into Muscovy duck and Muscovy duck, Minnan dialect translates to be called so. If you don't know how to distinguish it, look at the beak shape, the muscovy duck is red, while the muscovy duck's beak is black with red or other colors. Muscovy duck meat is low in fat, has high nutritional value, and has the highest protein content among meat animals.

4. During the frying process, you must pay attention to the size of the heat, and you must use the smallest heat to dry the frying.

Ginger duck method and steps: 1. Wash the duck meat and cut it into pieces, and cut the old ginger into slices. Put sesame oil in a pot, add ginger slices when it is 60% hot on medium heat, and slowly stir until fragrant.

When the ginger slices are slightly yellowed, pour in the duck meat; 2. Stir-fry until the duck meat changes color, pour in an appropriate amount of dark soy sauce and stir-fry until it is colored. Stir-fry evenly and pour in the Cantonese rice wine. Continue to stir-fry over medium heat for about 15 minutes; 3. Fry until the duck meat is dry and the color becomes darker, add sugar, star anise, cinnamon, bay leaves, and add an appropriate amount of salt to taste.

Add boiling water that has covered the duck. Turn on high heat until boiling, turn to low heat and simmer slowly for an hour and a half; 4. Ten minutes before cooking, add the washed wolfberries, turn on high heat and mix well until the soup is fragrant.

Ingredients: half a duck; 1 ginger; a pinch of goji berries;

Ginger duck recipes and steps.

1Wash the duck meat and cut it into pieces, and cut the ginger into slices. Put sesame oil in a pot, cook over medium heat until 6 hot, add ginger slices, and slowly stir until fragrant. When the ginger slices are slightly yellowed, pour in the duck meat;

2. Stir-fry until the duck meat changes color, pour in an appropriate amount of dark soy sauce and stir-fry until it is colored. Stir-fry evenly and pour in the Cantonese rice wine. Continue to stir-fry over medium heat for about 15 minutes.

3. Fry until the duck meat is dry and the color becomes darker, add sugar, star anise, cinnamon, bay leaves, and add an appropriate amount of salt to taste. Add boiling water that has covered the duck. Turn on high heat until boiling, reduce the heat to low and simmer slowly for an hour.

4. Add the washed wolfberries 10 minutes before cooking, turn on high heat and mix well until the soup is fragrant.

1.Prepare the skinless duck, ginger.

2.Chop the duck leg into large pieces, wash the ginger and pat it loosely and cut it into cubes.

3.Prepare sesame oil, shiitake mushrooms, star anise, green onions, ginger peeled and sliced.

4.After the pot boils water, put in the duck to blanch, wash and drain.

5.Heat the pot, add sesame oil, add ginger and stir-fry until the skin turns yellow.

6.Add the duck pieces and stir-fry.

7.Stir-fry until dehydrated and oily, the duck meat is slightly yellow, add shiitake mushrooms, star anise, and green onion knots.

8.Add an appropriate amount of water to bring to a boil.

9.Take the saucepan and pour all the ingredients into the saucepan.

10.Add rice wine to cover and simmer for hours.

11.Add salt to the appropriate amount before serving.

Wash the duck meat first, blanch it in a pot and drain it for later use. Peel and wash the ginger and slice it for later use. Put oil in a pan, heat the oil and stir the ginger slices until fragrant.

When the ginger slices are slightly yellowed, pour in the duck meat and stir out the duck fat. Add an appropriate amount of cooking wine, light soy sauce and dark soy sauce and stir-fry evenly. Add the water that has not been covered by the duck meat, then add an appropriate amount of rock sugar, and simmer for about 40-50 minutes.

Finally, reduce the juice on high heat.

Wash the ginger and cut it into slices. Put it on a plate, wash the jujube meat, shiitake mushrooms, and yuba and cut them into small pieces and set aside.

Chop the duck into pieces, put it in a pot of boiling water, and copy off the blood and set aside.

Heat the peanut oil in the pot, fry the ginger slices until slightly charred and yellow on both sides, pour the duck meat into the pan and stir-fry over high heat for a few minutes until the oil comes out. Pour in rice wine to remove the smell, stir-fry a few times, then pour in boiled water and simmer for 20 minutes until the duck meat is cooked.

Then skim off the foam and grease, put the shiitake mushrooms, red dates, and yuba into the pot, cook it slightly, and add salt, sugar, and sauce.

Turn on medium heat and drain the duck meat in a dry pan.

Wait for the duck skin to slowly fry out the oil, pour in the ginger slices and stir-fry for a while, so that the duck fat can be inhaled into the old ginger. Cover and simmer for one to two minutes to allow the two flavors to blend more together. Then pour in Taiwan's red label rice wine, the amount is almost no more than duck meat.

Put angelica, Chuanxiong, astragalus, ginseng and a few Chinese herbs, and add a little wolfberry, longan and white sesame seeds. Simmer over medium-low heat for half an hour to 1 hour.

To make ginger duck, first of all, the duck should choose fresh duck, not too big, ginger should choose old ginger, so that the boiled ginger duck will be more fragrant, the most important thing is to mix these two ingredients and stew them in a casserole.

Duck meat in a pot under cold water, add cooking wine to blanch, heat the pot and pour oil, pour in ginger slices and stir-fry, pour in duck meat, put in rock sugar, dark soy sauce and stir-fry for coloring, add cooking wine, tangerine peel, cinnamon, star anise, hawthorn, grass fruit and stir-fry, heat water and simmer for 20 minutes, add a little salt, pour into the casserole, and simmer for 40 minutes on low heat.

I'm lazy with this, you see.

Duck meat is cut through water once, boil the water for one minute, drain the water, heat the oil in the pan, put the old ginger slices of duck meat, stir-fry over high heat until golden, release the raw soy sauce and old soy sauce and fry for one minute, add boiling water and simmer, about half an hour, in this way, collect the juice on high heat, and it's OK. The simmering time depends on yourself, if you want to eat a little rotten, you can cook it for a longer time.

After the muscovy duck is slaughtered, the duck offal is taken out, the duck body is chopped into 3 cm pieces, the duck head is split into two along the length, and then cut into two horizontally; Peel and wash the ginger, pat it loose on the vegetable mound with a knife, and then tear it into strips by hand; Wash the pork stick bones, put them in a pot of clean water, boil them over high heat, skim off the foam, turn to medium-low heat and boil until the soup is milky white, and remove the stick bones; Remove the stems and seeds of the dried chili peppers and finely chop them; Wash the chives and finely chop them; Duck heart, duck liver, duck gizzard, duck blood are sliced; Duck intestine cutting knots; Shuifa vermicelli and water-haired yuba are cut into sections; Cut the cabbage into cubes.

1.Pat the old ginger loose, cut into thick slices, medium heat, dry pot under the duck meat, add ginger slices and stir-fry, simmer for 2 minutes.

2.Add rice wine, add angelica, Chuanxiong, astragalus, ginseng whiskers.

3.Add wolfberry, longan, and white sesame seeds and simmer for half an hour.

Chop the duck meat, add salt, a small half bowl of tea oil, mix evenly with your hands, cover the lid and let stand for 20 minutes, slice the ginger, add ginger slices to the casserole and stir-fry until fragrant, put in the duck meat, put in the green onion knots, add light soy sauce and beer, boil over high heat and simmer over low heat for 1 hour.

Put the duck and first and. Prepare the tender ginger, then heat the oil, then heat the oil and put the duck meat. Then finally the duck meat is fried and then the ginger is added.

1. Chop the pieces and wash the duck in cold water. (We use duck legs, and the meat here is more delicious) 2. Duck under cold water, boiling oil in boiling water. 3. Remove and stew in a pot with cold water.

The female duck is to make soup for the female duck, and then put ginger to cook, be sure to use a casserole for more than eight hours, only put ginger and duck, and salt.

Wash the muscovy duck and cut it into large pieces, and cut the ginger into long strips. 2.Put black sesame oil into the pot and fry the ginger strips over low heat, when it is golden and atrophied, remove the ginger pieces and set aside. 3.Then put the muscovy duck pieces into the pan and stir-fry. 4.Stir-fry until the duck pieces are inside.

200 grams of old ginger, 200 grams of sesame oil (preferably black sesame oil), 500 grams of pork cob bones, 50 grams of Guangdong rice wine, 20 grams of rock sugar, 30 grams of sugar, 150 grams of soy sauce, 10 grams of dried chili peppers, 20 grams of chives, 10 grams of refined salt, 15 grams of monosodium glutamate, 2 special black and white medicine packets (all powdered), duck heart, duck liver, duck gizzard, duck intestines, duck blood, 5 plates of water hair vermicelli, cabbage, water hair yuba, and an appropriate amount of mixed noodles.

You don't need too many ducks, half a duck is enough. Of course, the duck should be fresh, and prepare angelica, codonopsis, star anise, bay leaves, cinnamon, chuanqiong, ginseng, and ginger. In addition to the ginger, the above ingredients are necessary, and the other flavors can be used or not.

Once you've got the ingredients ready, let's get started.

Chopped muscovy duck pieces 1600 grams.

1600 grams of ginger.

Red Label Rice Wine 1200ml.

Angelica to taste.

Ligusticum Chuanxiong 2 tablets.

Astragalus 2 tablets.

4 ginseng roots.

Goji berries to taste.

Longan 6 pcs.

30 grams of white sesame seeds.

<> Quanzhou ginger duck.

Ingredient main

450 grams of duck 30 grams of ginger.

Excipients others

25 grams of rock sugar, 20 grams of peanut oil, 4 grams of salt, 2 tablespoons of dark soy sauce.

Originating in Quanzhou, Fujian Province, and then spreading to other parts of China and even overseas, ginger duck is a traditional Han Chinese snack in Fujian. It can not only replenish both qi and blood, but also match the duck meat with the effect of nourishing yin and reducing fire. The medicinal food in the cuisine is nourishing but not greasy, warm but not dry, and suitable for autumn and winter.

The practice of Quanzhou ginger duck.

Step 1

Wash the duck meat and cut it into cubes, and cut the ginger into slices.

Step 1

Boil water in a wok, add duck pieces to blanch after the water boils.

Step 1

Heat oil in a wok and stir-fry until fragrant.

Step 1

Add the duck pieces and continue to stir-fry until the duck meat is dry and dark.

Step 1

Add dark soy sauce and stir well.

Step 1

Add the boiling water and rock sugar that has been submerged with the duck.

Step 1

Turn on high heat and bring to a boil, change to low heat and simmer for 20 minutes, add salt and continue to simmer.

Step 1

Until the soup in the pot is thickened.

Finished picture of Quanzhou ginger duck.