Zijiang Braised Duck

Name: Zijiang Braised Duck
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some duck; 200g Zijiang; 3 capsules garlic; 2 pcs Millet pepper; 1 piece green pepper; 100ml Rice wine; 2 tablespoons Soy sauce; 1 tablespoon Pixian Doubanjiang; 4-5 tablets crystal sugar

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

You can eat ginger all year round. It is the most beautiful when it is newly launched in the summer and the middle of the year, and its value has reached its peak relatively. The freshly unearthed tender ginger with sprouts from that year is rich in moisture, has a crispy texture, few tendons and fibers, and is not too spicy. It is called "zijiang" and eats with poultry meat. It is definitely a sultry seasonal vegetable delicacy. "

Ingredients

Some Duck
200g Zijiang
3 capsules Garlic
2 pcs Millet Pepper
1 piece Green Pepper
100ml Rice Wine
2 tablespoons Soy Sauce
1 tablespoon Pixian Doubanjiang
4-5 tablets Crystal Sugar

Zijiang Braised Duck

1. Wash the duck meat and chop into small pieces.

2. Slice the ginger and garlic, cut the green and red pepper into a horseshoe shape and remove the seeds.

3. Heat an appropriate amount of oil in a clay pot and sauté the garlic slices.

4. Pour in the duck pieces and simmer over medium-high heat until it turns yellow and shiny.

5. Add Pixian bean paste, light soy sauce, dark soy sauce, rock sugar, stir fry evenly.

6. Pour the rice wine into a high heat and bring it to a boil. Turn to low heat and simmer for 20-30 minutes.

7. When the soup is slightly thick, add the ginger and continue to simmer for 10 minutes, add the chili and stir well, and it will come out of the pot.

Tips:
Zijiang should not eat too much at one time, so as to prevent the body from absorbing a large amount of gingerol, which may cause dry mouth, sore throat, constipation and other symptoms of irritation.