Casserole with ginger and black bean duck
Overview
I have to say that the prepared duck meat is very delicious. It has a completely different texture from the plain-cut duck meat. The white-cut duck meat is fresh and sweet, but this method has a rich and fragrant taste, and is not fatty at all.
Tags
Ingredients
Steps
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Prepare the ingredients in the picture, Yangjiang black bean sauce, whole duck leg, dried chili pepper, and ginger
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Cut the duck legs into pieces, slice the ginger, cut the dried chilies into sections, and rinse the black bean sauce twice with water
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Boil water in a wok, add half a spoonful of wine, a few slices of ginger, add chopped duck legs and cook for two minutes. After draining, rinse and drain the water
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The material in Figures 1 and 2 is incomplete, but this one is complete. Drain the duck, slice ginger, star anise, cinnamon, rock sugar, cut dried chili into sections, and rinse the tempeh with water to prevent it from being too salty
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Put a small amount of oil in the pot, first add the ginger slices and stir-fry for a while, then add the dried chili and stir-fry until fragrant
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Pour in the duck meat that has been drained of water and stir-fry over low heat
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After frying for a few minutes, add cinnamon, star anise, rock sugar, and a spoonful of cooking wine and continue stir-frying until the surface of the duck meat turns yellow
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Put the fried duck meat into the casserole. You can see that the skin of the duck meat has turned yellow
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Add appropriate amount of water to cover the duck meat, add two spoons of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, and half a spoonful of cooking wine. After boiling, cover and simmer over low heat for half an hour until the soup dries up. It doesn’t matter if you add chicken powder or not, it already tastes very good
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Finished product picture. The color is very beautiful, and the stewed black bean sauce and ginger tastes really good
