Ginger Mother Duck Simple Edition
1.
Slice the ginger, not too thick
2.
Cut the duck meat into pieces, blanch the water to remove blood foam and other stuff, and then rinse with water to drain
3.
Pour sesame oil in the hot pan. The amount of sesame oil is enough to fry all the ginger. I admit that I put too much in this time. Heat the oil and add the ginger flakes until it is slightly browned
4.
Pour in the drained duck meat and stir well, then add salt and sugar, and mix well
5.
Preheat the electric stew pot first, then pour the duck meat into the pot, cover the lid and start simmering for about an hour, the aroma is overflowing. As for how long it takes to simmer, it depends on what you like. I simmered it for about an hour and fifteen minutes, and the duck meat is very bad. .
Tips:
1. If you find that the pot is too dry when frying the duck meat, pour some cooking wine, absolutely no water is allowed during the whole process! !
2. If you like spicy food, you can evenly sprinkle chili powder and pepper powder on the duck meat before braising according to your preference, and slowly infiltrate the meat while braising. See if you like it~
3. If necessary, you can sprinkle some chicken essence, the specific operation is the same as that of chili powder~
4. Remember to turn it every twenty minutes or so when braising, turn the bottom up and turn it over, so that the taste will be even and not burnt off!
