Braised duck with ginger
Overview
As the saying goes: Old ginger makes steamed beef, while sub-ginger makes fried duck! Today I’m sharing a braised duck with ginger 🌴 Braised duck with ginger is suitable for dry autumn and winter. It can resist beriberi, neuritis and various inflammations. It is rich in nutrients and contains a large amount of trace elements, which can supplement the needs of the human body. It has the effects of whitening skin, regulating gastrointestinal conditions, reducing constipation, and preventing colds. It is also suitable for people with high body heat. It has a certain heat-clearing and fire-removing effect, and is a good nutritional supplement. Guys, give it a try! Picture 9 has been eaten to the point of leaving a little bit of ginger 😂, it seems very popular 😋
Tags
Ingredients
Steps
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The ginger is very fresh, clean it, slice it and set aside.
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Cut duck meat into pieces and blanch.
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Rinse and drain.
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Pour an appropriate amount of peanut oil (preferably sesame oil, depending on personal preference) into the wok, add ginger and stir-fry over low heat until golden brown.
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The rich ginger flavor of young ginger is brought out.
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Stir-fry until golden brown and remove the ginger, leaving the oil.
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Then pour the duck meat into the pot and stir-fry, add two small tablespoons of rice wine.
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Add salt, soybean paste, light soy sauce, a little rock sugar, and oyster sauce.
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Add an appropriate amount of water and simmer for half an hour (or pour it into a casserole to simmer for a more fragrant and shorter simmering time). Finally, add ginger and simmer for another 5 minutes. Add a little chicken powder to reduce the juice and serve.
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It looks good, very delicious.
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Start eating.
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There’s almost nothing left😂
