Ginger duck, a traditional snack in Fujian, is so simple that you don't need to go to a restaurant if you want to eat it in the future

Ginger duck is a local traditional snack in Fujian, the traditional ginger duck practice, pour sesame oil into the casserole, and then spread a layer of old ginger, and then put the whole duck in, pour in an appropriate amount of rice wine, cover the lid and simmer it over low heat. Out of the pot is full of aroma, color, fragrance and beauty.

Every autumn and winter, when the weather is cold, I cook ginger duck a few times, and the whole family likes to eat it. Duck meat is cool, ginger is hot, and adding old ginger to duck meat just neutralizes its coolness, so ginger and duck meat are a perfect match. Ginger duck is not only delicious and fragrant, but also nutritious and nourishing, friends who have the conditions can make it to eat, and now I will share my practice with you.

raw material

Half a duck, 100 grams of ginger, 500 grams of rice wine.

seasoning

150 grams of sesame oil, 1 spoon of dark soy sauce, 3 spoons of light soy sauce, 2 spoons of sugar, 5 grams of salt, 1 spoon of cooking wine.

method

Step 1: Wash the duck meat and cut it into small pieces, boil the water, blanch the duck meat in cold water for one minute, put in a few slices of ginger, and pour in a spoonful of cooking wine to remove the smell.

Step 2: Prepare two pieces of ginger, wash and cut into thin slices, cut them and put them in a bowl for later use. Ginger I choose this old little turmeric, the taste of ginger is stronger and more spicy, we usually call the old ginger here, so the ginger duck gets its name.

Step 3: Pour half a bowl of sesame oil into the bowl for later use, and the sesame oil used to make ginger duck will be more fragrant and delicious.

Step 4: Blanch the duck and rinse it with running water, then put it in a bowl for later use.

Step 5: Prepare a casserole, heat the pot and pour in sesame oil, then add the chopped ginger slices and stir-fry, and fry the ginger slices until slightly yellow.

Step 6: Then pour in the blanched duck meat.

Step 8: Pour in one spoon of dark soy sauce, three spoons of light soy sauce, two spoons of sugar, pour in 500 grams of rice wine just flush with the duck meat, and then mix it evenly.

Step 9: Bring it to a boil on high heat, cover and simmer over medium-low heat for an hour.

Step 10: When the time is up, open the lid, pour in a small spoon of salt and stir-fry evenly, reduce the juice a little over medium heat, don't put the soup too dry, leave some soup to be more delicious, you can also use bibimbap to eat, you can enjoy the food out of the pot

The ginger duck is done, the method is simple, the flavor is unique, the fresh fragrance is rich, the duck meat is not fishy, it is a good dish to eat and drink, friends who like it can try it!

Tips:

1. I choose the local Muscovy duck to make ginger duck, Muscovy duck is an excellent meat duck, its meat quality is tight and fat, lean meat is more, and the protein content is high, and you don't have to worry about obesity if you eat more Muscovy duck.

2. Do not add a drop of water to make ginger duck, so that it is rich and delicious, and you can put half of the rice wine and half of the water if you have children at home.