Hakka Vegetable Duck Stewed with Ginger
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. One duck, half a catty of ginger
2. Zijiang Red Onion
3. Duck pieces, sliced ginger slices, chopped red onion, cooking wine, Zhuhou sauce, southern milk, light soy sauce, sugar materials are processed, ready to cook.
4. Put the beetroot on the hot oil pan, add salt and saute until fragrant
5. Stir fry with duck
6. Stir-fry until the duck meat is a little discolored and put in ginger
7. Stir fry until the duck meat is a little bit oily and start adding seasoning
8. When the seasoning is put in the stir-fry, some water will come out.
9. Cover the pot and boil on high heat, then change to low heat and simmer slowly. Remember not to add water. Use duck's own moisture and oil to simmer.
10. The duck meat should be flipped halfway to make it taste more evenly.
11. The duck is simmered until the meat is rotten enough, and the moisture is dried and fragrant. If you like a stronger taste, you don’t have to be stuffy and overripe.
