Three-thousand-foot-long Slobbering Meal | Zi Jiang Duck
1.
Chop half of the duck into small pieces (easy to taste), then blanch it in a pot of cold water to wash off the blood foam and set aside.
2.
Add oil to the pan, add the blanched duck meat, stir-fry the duck meat over high heat until the duck meat is golden brown, and serve. (No need to wash the pot, use the remaining oil to fry the ginger shreds)
3.
Cut a whole piece of ginger into shreds and cut the garlic in half. Put all the shredded ginger, garlic cloves, and peppercorns in a frying pan and fry them over high heat to create a fragrance.
4.
Add a spoonful of bean paste and a spoonful of chopped chili paste, stir fry to get the red oil.
5.
Pour in the duck meat, stir-fry evenly, add a spoonful of light soy sauce and a spoonful of sugar.
6.
Add the water of the last ingredients, turn to medium heat and simmer for 30 minutes. After 30 minutes, sprinkle a little bit of salt (not a lot, because the bean paste and chopped pepper sauce are salty), and then heat up the juice.
7.
Sprinkle appropriate amount of flowers after serving.
8.
It's delicious and spicy!
9.
The taste of this dish is very rich. The fragrant and tender duck meat is accompanied by the spicy aroma of ginger, the salty aroma of bean paste and the spicy taste of chopped pepper sauce. It is simply invincible!
Tips:
Pay attention to it, you should put less or no salt~ but Doubanjiang must be put, because it is the standard configuration of the young ginger duck!
