Fried duck with ginger(zi jiang chao ya rou )

Fried duck with ginger

Introduction:

"As the saying goes:" rice is not fragrant, eat ginger. ". That's because ginger has the function of sweating, cooling, strengthening stomach and increasing appetite. Now is the season for crisp and refreshing Zingiber to come on the market. It's very delicious whether it's fried or pickled. Today, when we cooked duck soup, we specially reserved some duck breast meat to make Daozi ginger fried duck meat. It was delicious, sour and spicy. We immediately had a big appetite, and some of them added half a bowl of rice

Production steps:

Step 1: cut off part of the fat duck skin and fat, then cut into thin slices, put a little salt, pepper, raw powder, cooking wine, mix well and marinate for 20 minutes.

Step 2: wash ginger and cut into thin slices.

Step 3: put the cut duck skin into the pot, slowly refine the oil with low heat, and then add the ginger to make it fragrant.

Step 4: add the duck and stir fry, then pour in the sour ginger juice. After the duck changes color, add some soy sauce and serve.

Step 5: sour ginger juice is the juice of pickled ginger. If not, you can use a little white vinegar and a little sugar juice instead, the taste will be slightly inferior.

Materials required:

Ginger: 150g

Duck breast: 200g

Sour ginger juice: a small bowl

Note: with duck breast, one is thinner, not greasy, and the other is sliced fried easily cooked. If you buy a small duck, you can cut it into small pieces and fry it directly.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zi Jiang Chao Ya Rou