The Most Comfortable and Enjoyable Private Practice of Duck Meat——【zijiang Braised Duck Pot】

Name: The Most Comfortable and Enjoyable Private Practice of Duck Meat——【zijiang Braised Duck Pot】
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 duck; 3 taels Fresh ginger; Some Green Red Pepper; Some Green onions; Some Garlic slices; A spoon and a half Pixian Douban; 3 tablespoons Cooking Wine; 1 spoon Soy sauce; 5 capsules crystal sugar; Some salt

by Lu Zhen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Tender ginger looks more tender than old ginger, and the ends are purple-red.

So it’s also called "Purple Ginger"

Zijiang tastes crispy and refreshing, without the tendons of old ginger, and the spicy taste is not particularly strong.

There are many ways to eat Sichuan Zijiang.

"Zijiang shredded pork", "Zijiang twice-cooked pork", "cold ginger shreds or paozi ginger" are all commonly eaten.

The older generations say that they want to eat ducks in autumn.

Because the new duck is raised at this time, the meat is the most fragrant, tender and plump, while the duck meat is cold in nature and can be eaten by people who are hot. It can be eaten in addition to autumn dryness. Because of its high protein and low fat, it has become the first choice for autumn food supplements.

So Nim today launched my family’s most delicious and enjoyable duck meat private practice-[Zijiang Braised Duck Pot]"

The Most Comfortable and Enjoyable Private Practice of Duck Meat——【zijiang Braised Duck Pot】

1. Wash the duck meat and chop it into small pieces (not too big, probably slightly larger than the thumb).

The Most Comfortable and Enjoyable Private Practice of Duck Meat——【zijiang Braised Duck Pot】 recipe

2. Wash all fresh ginger, green and red peppers.

3. Prepare green onion, garlic slices and Pixian watercress.

4. Ginger slices. Cut the green and red peppers into horseshoe shapes and prepare all the ingredients.

5. Put a little oil in the pot, just a little bit (you can also stir-fry without oil, because the duck itself will produce a lot of water and oil).

6. When the oil is 50% hot, add the shallots and garlic slices for a scent.

7. Then pour the duck pieces and sauté slowly over low heat.

8. When the meat starts to turn white, pour in three spoons of cooking wine.

9. A spoon and a half of Pixian watercress.

10. A spoonful of soy sauce. (Mainly to color the duck meat)

11. 5 rock candy. (The purpose of adding rock sugar is not for sweetness, but for freshness and brightening. The meat is not salty, but salty, and the color will be much more beautiful).

12. Finally, add salt according to personal taste. (Because the former Pixian bean paste and soy sauce have salty taste).

13. Cover the pot, turn the heat to low, and start braising the duck meat. Simmer for 20-30 minutes.

14. Uncover, when the soup becomes less thick and thick, the duck meat is almost braised, so pour in the sliced ginger.

15. Continue to simmer for three to five minutes.

16. Add the green and red pepper segments, turn it over and serve.

17. The fragrant "Zijiang Braised Duck Pot" is ready! On the finished product map~~

Tips:
1. After being braised with ginger, the smell of duck meat has been removed. The unobvious spicyness of fresh ginger is also neutralized by duck meat. It tastes only slightly with the fragrance of ginger, and duck meat is delicate, compact, and invincible. ~~

2. Add the delicious taste of Guanzhong people in Shaanxi—[Qinjiao], the whole pot of duck meat is fresh and spicy, vivid and fragrant, and the tip of the person who eats it has a layer of fine and dense sweat. , But it makes people unable to stop the chopsticks, hard to eat...

Thanks for sharing:)