Braised duck with ginger

Overview

The weather is cold, and ginger, which can warm the body and stomach, is a good food therapy for health care. Autumn is relatively dry, so duck meat with a cold nature is more suitable for this season, but it is afraid of being too cold. The warmth of ginger and the coldness of duck complement each other, making the dishes nutritious and healthy. Today I will use these two ingredients to make a traditional Lao Cai Zhai Ginger Braised Duck. The difference is that the ginger used today is not large pieces, but ginger sprouts. This way, it has the taste and warmth of ginger, but the ginger does not taste too spicy, making this dish not so spicy.

Tags

• hot dishes
• garlic
• old soy sauce
• onions
• pixian douban
• rice wine
• rock sugar
• white striped duck
• zijiang

Ingredients

Steps

1. 1 Use about 1/3 of the white-striped duck. Wash the duck and ginger

   

2. 2 Cut the duck into pieces and blanch it in a pot with cold water to remove the blood foam and impurities

   

3. 3 Cut onions and peppers into sections, and use straight cloves of garlic.

   

4. 4 Put a little oil in the pot, add the blanched duck pieces and stir-fry

   

5. 5 Stir-fry until the duck pieces change color, then add the onion, ginger and garlic. Stir-fry the onion, ginger and garlic on one side of the pot until fragrant, and cook in the rice wine

   

6. 6 Add a little bit of bean paste and fry on one side to make red oil, then stir-fry evenly with the duck pieces

   

7. 7 Add rock sugar

   

8. 8 Stir-fry evenly, add boiling water to level with the duck pieces, cook on high heat for 1 minute, then turn to low heat, cover and simmer for about 30 minutes

   

9. 9 After the duck pieces are cooked, the soup will be almost dry. If the saltiness is not enough at this time, you can add some salt in an appropriate amount.

   

10. 10 Add chili peppers and scallion leaves. These are added last not to enhance the flavor, but to enhance the color. Stir well and serve.