Hui Cuisine: ginger duck(hui cai jiang mu ya )

Hui Cuisine: ginger duck

Introduction:

"Ginger duck is a traditional dish in Anhui cuisine, and it is also a tonic soup. The duck meat is tender and juicy, the soup is delicious, with the faint sweet smell of rice wine. Ginger's medicinal diet effect of getting rid of fishiness and warming up makes it popular with the public. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: blanch the duck in boiling water.

Step 3: pour sesame oil into the frying pan and fry ginger slices until fragrant.

Step 4: pour in the chopped duck and stir fry.

Step 5: stir fry until the skin is slightly brown.

Step 6: put the duck and ginger slices into the stew pan, and add 1 200 ml of water.

Step 7: boil over high heat, skim the froth and simmer over low heat for 25 minutes.

Step 8: then pour in the rice wine.

Step 9: add salt, season with sugar and simmer for 15 minutes.

Step 10: duck is cooked and rotten, turn off the fire.

Materials required:

Duck: 400g

Rice wine: 250 ml

Salt: right amount

Sugar: right amount

Ginger: 150g

Sesame oil: 20g

Note: blanch the duck to remove the blood, and then stir fry until the water is dry and the skin is yellowish. Deep fried ginger slices, too.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hui Cai Jiang Mu Ya