Ginger duck(jiang mu ya jian dan ban )

Ginger duck

Introduction:

"The most famous one in Xiamen is Tongan Guankou ginger duck.".. Fragrance overflows.. I don't know if it's delicious. I was attracted by the fragrance first.. This is ginger duck.. Especially good for girls.. Mm-hmm.. I love to eat.. But I'm very angry.. This half has only swollen my teeth for a week.. It's a tragedy ~ ~ but the love for food is irresistible.. Hey, hey

Production steps:

Step 1: slice the ginger, not too thick

Step 2: cut the duck into pieces, blanch the water to remove the blood foam, and then rinse it with water and drain it

Step 3: pour sesame oil into the hot pot. The amount of sesame oil is enough to fry all the ginger. I admit I put too much this time. Heat the oil, add ginger slices and fry until it is slightly brown

Step 4: pour in the drained duck, stir well, then add salt and sugar, mix well

Step 5: preheat the electric stew pot first, then pour the duck into the pot, cover it and simmer for about an hour, then the aroma will be overflowing. As for how long to stew, according to their own preferences, I stewed for an hour and 15 minutes or so, the duck is very rotten..

Materials required:

Muscovy duck: half

Ginger: 150g

Sesame oil: a small bowl

Sugar: half soup spoon

Salt: half soup spoon

Pepper powder: right amount

Chili powder: appropriate amount

Chicken essence: appropriate amount

Note: 1. If you find the duck is too dry, pour some cooking wine. No water is allowed in the whole process!! 2. If you like spicy, you can sprinkle chili powder and Chinese prickly ash powder evenly on the duck meat before stewing according to your preference. While stewing, it slowly seeps into the meat to see you like it. 3. If you need, you can sprinkle some chicken essence. The specific operation is the same as that of chili powder. 4. Remember to turn the bottom over once every 20 minutes or so when stewing, so as to taste Uniform and won't scorch off!

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Jiang Mu Ya Jian Dan Ban