How to make ginger roasted duck wings, salty and fragrant, full of color and flavor?

Today I would like to share with you a delicious dish of roasted duck wings with ginger. It is fragrant and fresh, and it is more than addictive to gnaw, both to eat and to quench hunger, and the taste is especially good! I don't know what the difference between the northern and southern diets is, but northerners widely love to eat duck.

There used to be a joke on the Internet: "No duck can get rid of Nanjing." "And the Northeast people around me, in addition to the candidates, are more enthusiastic about eating chicken games.

In my hometown, the most common way to cook duck meat is to add beer and roast it together. The resulting duck meat is not only crispy, but also has no fishy smell at all. The fragrance is full and the aftertaste is long after the passage.

Required information: duck wings, ginger, beer, garlic, shallots, green pepper, vegetable oil, bean paste, light soy sauce, dark soy sauce, oil and spicy seeds, five-spice powder, white pepper, edible salt, monosodium glutamate are as follows:

First prepare an appropriate amount of duck wings in advance, and after cleaning them, chop them into 2 sections with a knife; Prepare a piece of ginger of the right size and a bottle of beer in advance. (There is no restriction on the brand of beer, you can use the cheapest).

Cut the ginger directly into pieces; Clean the green peppers, remove the pepper stalks, and then cut them into pieces; Peel the garlic and peel it into garlic cloves; Cut the shallots into development sections; Finally, prepare some spicy oil.

Prepare a wok in advance, heat the pan directly, and then pour in an appropriate amount of vegetable oil. After the oil temperature is high, add the ginger slices, garlic cloves, and dongru, and then pour in 1 stir-fry spoon of Pixian bean paste, and burst the pot to bring out the chili oil and aroma.

Pour the duck wings into the pan, then add some light soy sauce, dark soy sauce, five-spice powder, white pepper, and stir-fry all the condiments well. Pour the beer into the pot, then boil the juice over high heat, then simmer over low heat for about 1 hour.

When the duck meat is crispy and the sauce is significantly reduced, pour in the chili pepper and stir-fry again. After stir-frying the chili pepper slightly, you can add an appropriate amount of edible salt and monosodium glutamate to prepare. Finally, put the chicken thighs on a plate.

A salty, fragrant and delicious roasted duck wings with ginger is ready! The duck wings are fragrant and smelly, and the ginger and pepper are very good for eating, which is really delicious!

The duck wings are first bought and cleaned, then changed to a flower knife, added cooking wine, chicken essence and monosodium glutamate, and light soy sauce for pickling, which makes the taste very good and particularly delicious.

Simmer over low heat, so that the taste will be better, you can put some chili peppers in it, it is very flavorful.

You can add some beer when making it, so that the taste will be better, and you must choose fresh ingredients to make it.

The steps to make a baby ginger duck are as follows:

Raw materials required:

1. Ingredients: 600 grams of duck (half), 200 grams of ginger.

2. Auxiliary ingredients: 15 grams of ginger, 1 red pepper, 1 green pepper, 2 spoons of soy sauce, 1 spoon of dark soy sauce, 180 ml of beer, 20 grams of rock sugar, appropriate amount of salt.

Step 1: Chop half of the duck into pieces, peel and slice the ginger and ginger, and cut the green and red peppers into diamond-shaped slices.

Step 2: Put the duck pieces in the wok with cold water, select Variable 5 for heat adjustment button, after the water is boiled, blanch and rinse with cold water.

Step 3: Heat the oil in a wok and fry the ginger slices until fragrant, add the duck pieces, and fry the duck pieces until the duck skin is golden brown.

Step 4: Add soy sauce, dark soy sauce and rock sugar respectively and stir-fry the duck pieces to color.

Step 5: Add the beer and stir well, change the heat adjustment button to 3 to medium, then cover the lid and simmer the duck until it is moderately soft and hard.

Step 6: When there is a small amount of sauce left in the stewed duck, add the ginger and stir-fry.

Step 7: Add the green and red pepper flakes again, add salt to taste according to taste.

Step 8: Diagram of the finished product out of the pot.

Ingredients: 400g duck, 50g ginger, 25g green pepper, 25g red pepper, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of ginger slices, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of sugar.

Step 11 of the Ginger Duck PracticeWash the ducks.

Step 22 of the preparation of the ginger duckCut into small pieces and blanch in a pot to remove the blood foam.

Step 33 of the preparation of the ginger duckSlice the ginger and cut the green and red peppers into cubes.

Step 44 of the preparation of the ginger duckPut an appropriate amount of oil in the wok, and after the oil is hot, add Sichuan pepper and ginger slices to increase the fragrance.

Step 55 of the preparation of the ginger duckPour in the duck pieces and stir-fry, and fry the duck pieces dry.

Step 66 of the preparation of the ginger duckAdd Pixian bean paste, cooking wine, salt, sugar, soy sauce, and water to cover the duck pieces, cover and simmer.

After the duck meat is cooked, add the chopped green peppers, red peppers and ginger slices, stir-fry and mix well, and cook for another 1 minute.

Tips: Pixian watercress already has a salty taste, and the salt should be put in moderation.

If the duck meat is not soft enough, you can add some boiling water or fresh soup and cook it for a while.

The practice of ginger duck.

1.Duck halves.

2.Tender ginger ready.

3.Cut the duck into small pieces, shred the tender ginger, cut the pepper into rings.

4.Fry ginger and garlic in oil in a pan.

5.Stir-fried duck with cooking wine, soy sauce Pixian bean paste, stir-fried.

6.Add chili peppers and water to boil.

7.Cook to taste, add the tender ginger shreds, stir-fry well, and add the chicken essence.

Preparation materials: Ingredients: 1000 grams of grass duck, 200 grams of ginger.

Excipients: 5 Hunan long peppers, 3 millet peppers, 30 grams of bean paste, 5 chives, 5 grams of salt, 15 ml of liquor, 30 ml of edible oil.

1. Chop the grass duck into small pieces, wash and set aside.

2. All kinds of ingredients, wash and set aside.

3. Grass duck pot under cold water, add an appropriate amount of cooking wine, and blanch the blood.

4. When blanching the meat, change the knife to the ingredients. The ginger is not peeled and cut into oblique pieces, the chili pepper is also cut into oblique pieces, the green onion is cut into sections, and the bean paste is chopped.

5. Heat the pan with cold oil, add the bean paste and stir-fry.

6. Stir-fry the red oil over low heat.

7. Blanch the grass duck and stir-fry.

8. Stir-fry the fat.

9. Push the duck meat to the side of the pot and stir-fry 1 3 of the ginger.

10. After the ginger is stir-fried, stir-fry it with the duck meat.

11. Add the water that has not covered the ingredients, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.

12. When the soup is about to dry, add the remaining ginger, chili pepper and green onion and stir-fry.

13. Stir-fry evenly and add a little salt to taste.

14. Pour a spoonful of liquor along the edge of the pot to enhance freshness and remove fishiness.

15. After stir-frying, sprinkle green onion leaves, turn off the heat and remove from the pot, and the finished product is as follows.

I ate so many delicacies, but the food at home tasted the best, do you think so? I have a soft spot for fragrant duck meat, and I like the feeling of taking a bite of my lips and teeth, and I don't feel tired of eating it, and I think this is the happiest meal. There are many ways to cook duck meat, and it can be used for frying, boiling, stewing, etc., which is very popular.

Among them, the delicious fried duck with ginger is a great enjoyment, which makes people want to eat it more and more.

Stir-fried duck with ginger is not only delicious to eat, but also has a high nutritional value, rich in vitamins and proteins. And this time, when our chef made fried duck with ginger, he deliberately paired it with the fragrant Taoyuan Jianmin watermelon sauce, which made the taste even more wonderful. Next, we will briefly tell you about the friends who love duck meat, don't miss it, teach you to satisfy your cravings for fried duck with ginger, and eat it very happily.

Delicious stir-fried duck with ginger.

Ingredients: duck meat, ginger, shallots, chili, ginger, Taoyuan Jianmin watermelon sauce, oyster sauce, soy sauce, pepper, cooking wine, rock sugar, salt.

Method: 1. We need to rinse the duck meat first, drain the water, and cut it into small pieces with a knife and put it in a basin; Spare;

2. Next, rinse the ginger, remove the skin, and cut it into small pieces with a knife; Rinse the shallots and chop them into finely chopped shallots; Spare;

3. Then, rinse the chili peppers, remove the pepper seeds and branches, and cut them into chili flakes; Rinse the ginger and cut it into slices; Spare;

4. Pour an appropriate amount of water into the pot, put in the cut duck meat, bring to a boil over high heat, blanch the duck meat for a while, remove the blood, take it out, and wash it again; Spare;

5. Then heat the oil in a pan, add the ginger and chili flakes and stir-fry until fragrant, add the blanched duck meat, and stir-fry;

6. Wait until the water is dry, add an appropriate amount of cooking wine, continue to fry dry, add a little rock sugar and fry until melted, add an appropriate amount of Taoyuan Jianmin watermelon sauce and soy sauce, stir-fry and color;

7. Pour in an appropriate amount of warm water, after boiling, put in the chopped ginger slices, simmer until the duck meat is cooked thoroughly, add an appropriate amount of oyster sauce, pepper and salt, season, and finally sprinkle with chopped green onions; Can;

When making fried duck and plum fingers with ginger, pay attention to blanching the duck meat first to remove impurities and fishy smell; When boiling duck meat, you can pour in half a bottle of residual beer, cover the lid and simmer for a period of time until the beer is juiced, so that the duck meat is fragrant.

Stir-fried duck with ginger must be selected fresh ginger and tender duck, duck meat slices, ginger slices or tung cavity, and stir-fry in the pot at the same time, add water and seasonings to simmer for 15 minutes after the shirt and duck meat change color.

After the duck meat is washed, first marinate it with green onions, ginger and garlic to remove the fishy smell of the duck, and then select fresh ginger.

Real ducks, a duck circle is ready quickly, and the people's source skin liquid ** small peppers are all cut into hail like me**. Drown the duck and shake off the old soil to take a hot bath, stir-fry in the pot, stir-fry until golden brown, star anise, bay leaves, oyster sauce, light soy sauce, dark soy sauce and stir-fry to color. Xiaohu is quite 20 minutes, how many pieces of jade hold the spine and burn the oil there, put ginger and garlic and fry until fragrant.

Don't stir-fry the chili pepper twice, pour the duck into it and stir-fry it over high heat, and fry the duck with ginger.

It depends on the individual's taste, there is not much trick to the roast duck with ginger, stir-fry after blanching, stir-fry with ginger, and then simmer together.

1. Cut the duck meat into small pieces, boil the water in the pot, put the ginger slices in the cooking wine, put the duck meat in and cook for a few minutes, boil the blood water, then remove it and wash it with cold water for later use, slice the green pepper and ginger, and wash the perilla.

2. Heat the oil, pour in the marinated duck meat, fry until golden brown on 2 sides, be sure to fry in place, and finally the duck will be fragrant.

3. Pour a few spoonfuls of rice wine into the pot (the spoon you usually use for eating), cover the lid immediately, hold for a few seconds, and then open the lid.

4. When a small amount of stewed duck juice remains, add ginger and stir-fry.

5. Release the soy sauce cooking wine and salt to taste, add an appropriate amount of water, cover and simmer for a few minutes, finally add perilla, stir-fry a few times and you can get out of the pot.

Expansion: Zijiang duck is a traditional local dish in Sichuan Province and belongs to the Sichuan cuisine. A private dish with duck as the main ingredient. The duck meat is tender and delicious, rich in nutritional value, lowers fat**, and promotes blood circulation.

Ingredients:600 grams of duck, 80 grams of ginger, 8 grams of garlic, 100 grams of rapeseed oil, 30 grams of red bean paste, 2 grams of duck paste with Qizi fragrant millet oil, 5 grams of Yunnan millet spicy, and an appropriate amount of chives.

Method:

1. Put the oil into the pot and heat it, wait for the smoke to rise slightly, add the red bean paste, millet spicy, Qizi fragrant corn oil duck paste, ginger slices, garlic cloves and stir-fry evenly to make the fragrance and serve.

2. Cut the duck meat into pieces, add cooking wine and an appropriate amount of chives and boil in water until 7 mature.

3. Heat 50 grams of rapeseed oil in a pot, add the duck meat that has been watered, and fry the water vapor.

4. When the duck meat is dry, add the mixture and continue to stir-fry for a while, add water to flood the duck meat, add the chives, simmer slowly for about 10 minutes, scoop up the chives, slowly collect the juice, and get out of the pot.