Ginger Duck
Duck pieces braise with mountains of old ginger and sesame oil until the meat turns dense, aromatic and warming. A Fujianese-Taiwanese tonic dish, it is famous for chasing away winter chills.
Instructions
- 1
Little yellow ginger.
- 2
Slice and set aside.
- 3
Put the duck meat into cold water in a pot, add ginger slices and cooking wine, and blanch.
- 4
After skimming off the foam, take it out.
- 5
Heat oil in a pan, add the duck meat and stir-fry.
- 6
Stir-fry until the surface turns golden brown, then scoop out and set aside.
- 7
Take the clay pot and pour in the sesame oil.
- 8
Add the ginger slices and stir-fry.
- 9
Stir-fry until dry and fragrant.
- 10
Pour in the stir-fried duck.
- 11
Add salt, soy sauce, dark soy sauce, rice wine, and rock sugar for seasoning.
- 12
Simmer on low heat for 25 minutes.
- 13
Just let the moisture dry.
- 14
Finished product.
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Ingredients
Main Ingredients
- Duck meat600g
- rice wine1 bowl
Auxiliary Ingredients
- Small yellow ginger150g
Seasonings
- Sesame oil半碗
- Salt2g
- Soy sauce2 spoon
- dark soy sauce半勺
- rock sugar30g