Braised old duck with ginger

Overview

The coldest weather since the beginning of winter, I really want to eat steaming food. My husband brought the old Fan duck from home, specially took out a new knife to chop the duck meat, added home-grown old ginger, and started making it. Since I didn’t think of taking pictures at the beginning, there is no photo of the raw duck meat in the front. I used the ingredients according to my usual It doesn’t matter if you want it to be salty, or more ginger if you want it. I also add some other ingredients, but the main flavor is still ginger, which is suitable for this weather and very stomach-warming. This dish is slightly modified according to the Hakka flavor. It is very fragrant. If you are interested, you can refer to it. If you like spicy food, you can also add chili pepper.

Tags

• hot dishes
• lao ya
• light soy sauce
• liquor lees
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Wash the raw duck meat and boil it in a pot to remove the bloody smell, then rinse it with cold water to remove excess water.

   

2. 2 Put some oil in the pan and stir-fry

   

3. 3 Add the sliced ginger and saute until fragrant

   

4. 4 Add the garlic crushed with a knife and continue to fry

   

5. 5 Add a little wine or distiller's lees, I used Hakka red yeast lees and continue frying

   

6. 6 Add salt and light soy sauce and fry until golden brown. You can add light soy sauce without adding MSG. If you like, you can add more. I don’t recommend too much!

   

7. 7 Add boiling water, cover the pot and simmer over low heat. Add water according to the texture of the duck meat. Tender duck is easy to rot, so you can add less water. Mine is an old duck, so I added enough water at once. The simmering time is also determined by the tenderness of the duck itself. You can open the lid and try it. Mine took 40 minutes!

   

8. 8 If you like the meat jerky, you can wait for the fire to dry up the soup. I want to put it on the alcohol stove to keep it warm, so I keep part of the soup!