Fried Duck with Zijiang

Name: Fried Duck with Zijiang
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Zijiang; 200g Duck breast; A small bowl Sour ginger juice

by Le Xiaoyao

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

As the saying goes: "The meal is not fragrant, eat ginger". That's because ginger has the effect of wicking perspiration and cooling, strengthening the stomach and increasing appetite. Now is the season when the crispy and refreshing ginger is on the market. Whether it is fried or pickled, it is very delicious. Today, when I cooked the duck soup, I deliberately left some duck breast to make Daozi ginger fried duck. It was delicious and sour and immediately opened up my appetite. Rarely, I added half a bowl of rice. "

Ingredients

150g Zijiang
200g Duck Breast
A small bowl Sour Ginger Juice

Fried Duck with Zijiang

1. Cut off a part of the fat skin and fat from the duck meat, then cut into thin slices, add a little salt, pepper, cornstarch, and cooking wine, mix well and marinate for 20 minutes.

2. Wash the ginger and cut into thin slices for later use.

3. Put the cut duck skin in the pot, slowly refine the oil over a low fire, then put the ginger and sauté until fragrant.

4. Add the duck meat and stir fry, then pour in the sour ginger sauce, wait for the duck meat to change color, add some soy sauce to season it and serve.

5. Sour ginger juice is the juice of pickling sour ginger by yourself (see the old article for the method). If not, you can use a little white vinegar and a little sugar to make the juice instead, the taste will be slightly inferior.

Tips:
The duck breast meat is thinner and not fatty, and it is easy to cook in slices and stir-fry. If you buy a smaller duck, you can chop it into small pieces and fry it directly.