Zijiang Braised Duck

Zijiang Braised Duck

by Connie Chen

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

Duck is the most delicious in autumn. Duck meat in autumn is tender and plump. Duck meat is cold and cold. It can be eaten by people who are hot and irritated. The whole body of ducks is a treasure: duck meat has the effect of nourishing yin, tonic, diuresis and swelling. It can invigorate the spleen, invigorate the deficiency, clear the heat and nourish the yin, and cause constipation. Duck meat is a high-protein and low-fat food. This dish uses ginger, or the Cantonese five-cup duck method. Taste the private duck!

Ingredients

Zijiang Braised Duck

1. Preparation materials: cut duck into pieces, peeled ginger and cut into pieces

Zijiang Braised Duck recipe

2. Boil the duck pieces in boiling water

Zijiang Braised Duck recipe

3. After the duck is blanched, rinse the blood foam with cold water and drain the water

Zijiang Braised Duck recipe

4. Put vegetable oil in a wok and sauté ginger and garlic slices

Zijiang Braised Duck recipe

5. Put the duck meat in the wok and stir-fry until the surface of the dried duck meat is golden

Zijiang Braised Duck recipe

6. Put in the ginger cubes and stir well

Zijiang Braised Duck recipe

7. Add soy sauce and stir well

Zijiang Braised Duck recipe

8. Add syrup and stir well

Zijiang Braised Duck recipe

9. Add white vinegar and stir well

Zijiang Braised Duck recipe

10. Add rice wine and stir well

Zijiang Braised Duck recipe

11. Add in the amount of water that hasn’t passed the duck pieces, and simmer over medium-low heat

Zijiang Braised Duck recipe

12. When simmering until a little soup is left, add green and red pepper rings and fry a few times

Zijiang Braised Duck recipe

13. Finally, season with salt and serve on a plate

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