Braised Baby Duck with Ginger

Name: Braised Baby Duck with Ginger
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Baby duck; 2 pieces ginger; Several roots Garlic sprouts; 1 spoon Thirteen incense; Some Soy sauce; Some Cooking Wine; Some salt; Some water

by Chen Yu

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The benefits of eating duck meat in autumn are: to remove autumn dryness, invigorate qi and tonify deficiency, and nourish yin.
Duck meat is sweet in nature and has the effects of nourishing the yin of the five internal organs, clearing the heat of deficiency, nourishing the stomach and promoting fluid, clearing heat and invigorating the spleen. Regular consumption of duck meat is most beneficial to those who are weak with yin deficiency, eat less edema, dry stools, and low-grade fever. Therefore, the hot season of summer and autumn is most suitable for eating duck. "

Ingredients

1 Baby Duck
2 pieces Ginger
Several roots Garlic Sprouts
1 spoon Thirteen Incense
Some Soy Sauce
Some Cooking Wine
Some Salt
Some Water

Braised Baby Duck with Ginger

1. One baby duck, let the store chop it into small pieces in the market.

2. Cut the garlic seedlings into sections, and slice the ginger for later use.

3. Fry the baby duck in a hot oil pan until slightly yellow.

4. Add the aberdeen ginger slices and stir fry. After the aberdeen ginger is fried and soft, the ginger aroma will naturally penetrate into the duck meat.

5. Then add cooking wine, soy sauce, and thirteen incense to fry until the duck meat is evenly tasted. Then add flat water and simmer for 15 minutes. The young duck meat is tender and easy to cook.

6. Open the lid, add the green garlic sprouts when there is still a portion of the broth, and fry them, and finally add the chicken essence to turn off the heat.

7. Adding ginger slices to the young ducks can remove the fishy smell and increase the umami taste of the meat. Add garlic sprouts to make the duck taste better.