Fried duck with ginger(jiang bao zai ya )

Fried duck with ginger

Introduction:

Production steps:

Step 1: wash the duck and cut it into small pieces.

Step 2: wash the cut duck with water several times.

Step 3: pour the processed duck meat into a heated pot. It doesn't need to be too hot, because there is water in the duck meat, which is easy to splash. In addition, the young ducks are usually fatter and need to practice oil. Lower the heat until the oil on the duck skin is almost dry, or control the heat according to your preference. (always turn it over to avoid sticking or frying)

Step 4: start to prepare accessories: slice fresh ginger, red pepper and green pepper.

Step 5: put the fried duck meat and oil into the prepared container.

Step 6: brush the pan clean and heat it up. Pour a little duck oil or vegetable oil into the pan. After the oil is heated, pour ginger slices into the pan. Stir fry the duck meat with a little soy sauce, cooking wine and seasoning. If you don't want to be too spicy, add a little sugar and a proper amount of salt. If it's too late, you don't need to add water. Stir fry for about 10 minutes. Add chicken essence to the pan. The young duck is easy to cook. The meat is not very bad, but it is chewy.

Materials required:

Young duck: half a duck

Green and red pepper: a little each

Ginger slices: 5 slices

Pepper: a little

Soy sauce: right amount

Salt: right amount

Cooking wine: moderate

Star anise: right amount

Pixian Douban sauce: right amount

Note: don't fry the ginger slices too dry, otherwise there will be no strong ginger flavor. I was very delicious. The first time I cooked it, I recalled the dish I had a long time ago. In fact, it depends on the feeling, because I like the taste of fresh ginger and pepper. My colleague said it was delicious, but later I cooked it again, but the ginger was too dry to taste good (I couldn't taste the smell of ginger). You can add more or less excipients according to your preference.

Production difficulty: unknown

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Jiang Bao Zai Ya