Ginger Duck

Overview

There is an old saying in Chongqing that we eat radish in winter and ginger in summer. I often make this dish every summer, but this is the first time I have made it this year. It is all caused by laziness.

Tags

• home cooking
• private kitchen
• lunch
• dinner
• cooking wine
• dried chili pepper
• duck
• msg
• old soy sauce
• sanna
• star anise
• white sugar
• zijiang
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Wash and cut the duck into cubes, slice the ginger, and place other ingredients on a plate for later use.

   

2. 2 Heat the pan and then pour in the oil. When it is 80% hot, add the duck pieces.

   

3. 3 When it changes color, add cooking wine and stir-fry evenly, then add dark soy sauce for color

   

4. 4 Add reserved spices and chilies, stir-fry and add ginger slices.

   

5. 5 Stir well, add hot water, bring to a boil over high heat, then reduce to low and simmer for 20 minutes.

   

6. 6 Add appropriate amount of salt and sugar, turn to high heat to reduce the juice.

   

7. 7 Add MSG and take it out of the pan and serve