Anhydrous Ginger Braised Duck

by Orange Mom Eva

5.0 (1)

Favorite

3

Difficulty

Normal

Time

15m

Serving

2

1. The duck can be cut into pieces by the merchant. 2. The duck itself contains water, all that do not need to be watered. 3. Choosing Zijiang stew is relatively easy to eat, and it can get rid of fishy without the spicy taste."

Ingredients

500g Local Duck
1 piece Celery
Some Bell Peppers
100ml Rice Wine
150g Zijiang
a little Soy Sauce

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2 pcs Shallot

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6 Dried Chili
3 pcs Parsley

Anhydrous Ginger Braised Duck

1. All materials are washed and ready

2. Put the oil in the Supor enamel cast iron French saucepan, burst the onion, chili, and ginger slightly

3. Saute the ginger and add the local duck and stir fry until the color changes

4. Add soy sauce, dark soy sauce, rice wine and stir fry evenly

5. Cover the Supor enamel cast iron French saucepan and simmer for 30 minutes on medium and small heat

6. Sprinkle the side dishes evenly on the soil duck and simmer for 3 minutes

7. Sprinkle chopped green onion and coriander before serving

8. Slightly spicy, soft duck

9. Photographing skills are limited in rainy days, so I will take a look

10. Children who dare not eat spicy food can't help but chew

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