Fried Duck with Ginger

Name: Fried Duck with Ginger
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 Lotus dish; 8 Pickled peppers; 1 tablespoon Soy sauce; 1 piece Bubble ginger; 1 tablespoon Sugar; 3 tablespoons Cooking Wine; 20g Dried pepper; 2 tablespoons Doubanjiang; 2 pcs star anise; 1 tablespoon Oyster sauce; 5g Fennel; 4 clove; 500g ginger; 100g Zhitianjiao

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

The fried duck with ginger is super fragrant and delicious! Interpreting the Sichuan flavor of Chongqing Yupai on the tip of your tongue, Chongqing is the main birthplace of Sichuan cuisine among the four famous dishes in China, and the famous Yupai Sichuan dishes were born here. Chongqing cuisine draws on the strengths of major cuisines, creates unique cooking techniques and know-how, unique and delicious flavors, and is known as "eat in China, eat in Chongqing". Zai ginger, white and tender like jade fingers, not as spicy as old ginger, crispy and refreshing, is the best partner for duck meat, so Zai ginger fried duck has become one of the most popular meat dishes on the summer table, and it is also ours One of the most common dishes here. The duck meat has been processed and has no bashful taste, and it is more integrated with the spicy taste of ginger. It is soft and glutinous and delicious, and it is super delicious.

Fried Duck with Ginger

1. Cut the duck into small pieces, wash and blanch, drain and set aside

2. Prepare an appropriate amount of Zai ginger, and wash away the tianjiao

3. Slice the young ginger, slice the ginger pepper into a horseshoe shape, chop the pickled ginger pepper and set aside

4. Prepare spices: 2 star anise, 4 cloves, fennel, San Nai, dried pepper

5. Heat the pan with wide oil, add the dried pepper and aniseed to fry for a while, add the bean paste and fry on medium heat to get the red oil, then add the pickled ginger and pickled peppers and stir fry for a while

6. Add the duck meat, add the cooking wine and stir dry until the duck oil is cooked. When the water and oil of the duck meat are completely dry, the fishy smell will be much smaller.

7. Add 2 spoons of dark soy sauce, 1 spoon of light soy sauce and stir-fry all seasonings

8. Put sugar and salt, add moderate amount of warm water to see how old the ducks are. It’s better if the ducks aren’t too old. You can put more water on the old ducks

9. Cover the lid and simmer on medium heat for 1 hour until the duck meat becomes soft

10. Add zijiang and Zhitian pepper, stir fry, continue to simmer until the zijiang becomes soft and delicious, and the duck meat is bright in color

11. At this time, the water is almost dry, add oyster sauce, stir-fry, and heat up the sauce

Tips:
1. This dish uses fresh and tender ginger instead of old ginger, and it is precisely because of the fresh taste and spicy taste of ginger that the taste of the dishes becomes more obvious;
2. Put more cooking wine in the duck meat, and then continue to stir-fry to dry the water vapor to get rid of the fishy smell of duck meat;
3. You need to simmer for a while after adding the ginger, so that the ginger can fully absorb the umami taste of duck meat;
4. When making ginger fried duck, do not put ginger and hot peppers too early, otherwise they will lose their fragrance if they are fried too well;
5. Please cook more rice for this dish, Zijiang is too much for dinner.

Comments

Sign in to comment

Similar recipes

Fried Duck with Ginger

Ingredients

Fried Duck with Ginger

Comments

Similar recipes

Spicy Fried Rice Cake

Stir-fried Noodles with Lotus Vegetables

Soup with Lotus Dishes