Fried duck with ginger(jiang bao ya zi )

Fried duck with ginger

Introduction:

"The ginger juice of Zijiang is used to soak duck meat, which makes the duck meat have strong ginger flavor. The duck meat is fat but not greasy, and the ginger has the unique flavor of duck meat. With the soy sauce flavor and light spicy taste of Douban sauce, it forms a rich complex taste. This dish is rich in soy sauce, spicy, fresh and glutinous, which will give you endless aftertaste. "

Production steps:

Step 1: kill the duck, burn the skin, wash it, cut it into pieces, and taste it with ginger, salt and cooking wine for 30 minutes.

Step 2: wash ginger, green pepper, red pepper and scallion, cut and set aside.

Step 3: open the fire, heat the vegetable oil in the frying pan, add ginger, garlic and pepper to stir fry, and then add Pixian Douban to stir fry.

Step 4: add duck meat, stir fry, add a little vinegar, sugar taste, add 200 ml of water or broth, fry dry.

Step 5: after the duck is cooked, add ginger and stir fry for 10 minutes.

Step 6: stir fry green pepper and red pepper for half a minute.

Step 7: put it on the table, OK

Materials required:

Duck: one

Ginger: 500g

Green pepper: right amount

Red pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Pixian Douban: moderate

Cooking wine: moderate

Salt: right amount

Vegetable oil: right amount

Note: the duck must be hot fried to make it fragrant and glutinous.

Production difficulty: ordinary

Technology: explosion

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Jiang Bao Ya Zi