Zijiang Braised Duck

Name: Zijiang Braised Duck
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Muscovy Duck; 300g Zijiang; Some Peanut oil; Some sesame oil; Some Cooking Wine; Some Oyster sauce; Some Soy sauce; Some Sugar; Some garlic

by The heart of the piano and the courage of the sword

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Zijiang Braised Duck is a classic Cantonese home-cooked dish. When Zijiang is on the market, people always like to use fresh and tender Zijiang to braise some poultry such as chickens, ducks and geese. On the one hand, Zijiang can remove the smell of meat, on the other hand it can increase the aroma, and on the other hand, Zijiang is relatively tender and tastes refreshing. If there are many people to eat, you can fry the whole duck in the pan until it is golden brown and then cut it into pieces when it is almost cooked, so that the cooked duck does not shrink too much. However, since my family is few people, it is cut into pieces and braised, which is very tasty and very fragrant. "

Ingredients

600g Muscovy Duck
300g Zijiang
Some Peanut Oil
Some Sesame Oil
Some Cooking Wine
Some Oyster Sauce
Some Soy Sauce
Some Sugar
Some Garlic

Zijiang Braised Duck

1. Peel the ginger and wash it off.

2. Wash the muscovy duck together.

3. Cut the duck into pieces and marinate for a while with light soy sauce, salt, oyster sauce, sugar, and cornstarch.

4. Cut the ginger into thick slices

5. Raise the frying pan, sauté the garlic, add the duck and stir-fry until the skin is slightly browned.

6. Pour the cooking wine along the side of the pot, add the sliced ginger, add water to cover the ingredients, bring to a boil over high heat, and simmer until the duck meat is soft and waxy.

7. After the duck meat is softened, collect the juice from the fire and pour some sesame oil on it.

8. Delicious braised duck with ginger

Tips:
1. Zijiang should be fresh and tender with purple on top.

2. The time for braising the duck depends on the age and tenderness of the duck and the softness of personal preference.