The Best Destination for Duck --- Roasted Duck with Ginger
1.
Wash the ginger and small hot peppers. The red and green peppers are half and half, so it looks good.
2.
One garlic
3.
Cut the ginger into thin slices and the chili into small circles.
4.
Garlic smashed.
5.
Wash the fresh duck with clean water and drain the water.
6.
Prepare a handful of pepper. No or nothing.
7.
Pour more oil in the pot.
8.
Pour the duck in after the oil has smoked.
9.
Stir fry repeatedly.
10.
Add minced garlic.
11.
Sprinkle in pepper.
12.
At this time, you need to stir fry all the time. Don't leave the pot and stir fry until there is only oil and moisture in the pot. It takes about 10 minutes or so.
13.
Add 2 tablespoons of Pixian bean paste.
14.
Stir fry evenly.
15.
Pour in 2/3 of the ginger slices and chili.
16.
Stir-fry evenly, and fry for about 2 minutes.
17.
Pour in water, about 1cm above the duck meat.
18.
The fire boiled and turned to medium fire.
19.
Cook until the water is almost dry, pour 2 tablespoons of soy sauce, add the remaining ginger slices and chili.
20.
Collect the sauce over high heat, stir and fry evenly, and it will take about 2 minutes to get out of the pot. You can sprinkle an appropriate amount of chicken essence to taste at this time.
Tips:
The key to choosing the ingredients for this dish is to choose very tender ginger and small hot peppers.
The best duck is the kind that is killed, and the taste is the best.
If not, you can choose to kill the duck, but it is best not to choose the frozen duck, which tastes bad.
Aberdeen ginger must be more, because it is very tender, it can be eaten directly when the time comes, very tender.
For Doubanjiang, you must use Pixian Doubanjiang from Sichuan. Don't use soybean sauce or sesame sauce. It's not the flavor.
Students who like spicy food can put more peppers.
