The best destination for ducks---Zi Jiang roasted duck
Overview
Chongqing people’s favorite way to eat duck is that during the summer season, the delicious home-cooked flavor of braised duck with ginger is everywhere. Worth a try. I guarantee you will fall in love with this dish~
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Ingredients
Steps
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Wash the ginger and small peppers. The peppers are half red and green, so it looks good.
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One piece of garlic
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Cut the ginger into thin slices and the pepper into small rings.
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Crush the garlic.
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Wash the fresh duck meat with clean water and drain it.
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Prepare a handful of peppercorns. You don’t have to let it go if you don’t have it.
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Pour more oil into the pan.
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When the oil starts to smoke, pour the duck meat in.
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Stir-fry repeatedly.
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Add minced garlic.
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Sprinkle in peppercorns.
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At this time, you need to keep stir-frying without leaving the pot until there is only smoking oil and moisture in the pot. It takes about 10 minutes.
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Add 2 tablespoons of Pixian bean paste.
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Stir fry evenly.
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Pour in 2/3 of the ginger slices and chili pepper.
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Stir well and stir-fry for about 2 minutes.
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Pour in water, covering the duck meat by about 1CM.
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Bring to a boil and turn to medium heat.
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Cook until the water is almost dry, add 2 tablespoons of soy sauce, and add the remaining ginger slices and chili.
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Reduce the juice over high heat, stir-fry evenly, and serve in about 2 minutes. You can sprinkle in an appropriate amount of chicken essence for seasoning at this time.
