Fried Duck with Ginger (fried Duck with Ginger)
1.
Cut ginger into small pieces
2.
Cut the two green strips into bunny ears. If you like the spicy food, add a few millet and garlic.
3.
Chop the sub-duck into small pieces (note: do not throw the duck skin and oil) sliced ginger, add salt, cooking wine, and sliced ginger for 10 minutes.
4.
The more critical step: heat the pot, and directly pour the coded duck and stir fry. Stir-fry the duck until its color changes. Use a colander to pick up and set aside.
5.
This is the water and duck fat in the pot after picking up the duck meat. Pour it out and wash the pot.
6.
After the pot is cleaned, add rapeseed oil and rock sugar, then put pepper, boil the rock sugar and add garlic slices, and then immediately stir-fry the duck.
7.
Stir-fry for a few minutes, add cooking wine and stir-fry, and then add watercress and stir-fry. Simmer for 15 minutes on low heat (be careful not to mash the pot during this period. I usually put a lot of oil. The duck is also fatter in rural ducks.) Then turn on the high heat and pour in the sliced ginger, stir fry for a few minutes, and put in oyster sauce (when not Don't put it) Soy sauce stir fry. Pour in Erqingtiao chili and stir fry for a few minutes, then let the light soy sauce and stir fry for a few minutes.
8.
Taste the salt for yourself and start the pot as soon as it fits. I usually don't use MSG, because sugar can be used for flavoring.
9.
Key points: 1. Don't throw the duck skin and oil. If you don't like to fry it well, you can just eat it. 2. Don’t use boiling water to remove blood and water (what others do is other people’s method, because I have tried it, and I think my method is more delicious) 3. Because my picture is a whole duck , But there are only a little bit of ginger and chili at home, so it looks less and tastes worse.
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