ginger female duck
Raw materials:
half a red-faced Muscovy duck (2 dry grams), 250 grams of ginger, 5 grams of sand ginger slices, 5 grams of kesi each, 10 grams of red dates, 1500 grams of Taiwanese rice wine, 1 bag.
seasoning:
black sesame oil, 50 grams of Weidie juice, 5 grams of salt, 3 grams of rock sugar.
material package:
Guizhi Angelica, Polygonatum odoratum, Huang Qin, Chuan Peony, Cassia Bark 3 grams each, Adenophora Radix 5 grams each, Dangshen 2 grams licorice.
flavored dish:
white watercress, white sugar, 20 grams of ginger mother duck soup, 50 grams of spicy fermented bean curd, 150 grams of rice wine, 3 grams of sesame oil.
Production method:
(1) Wash the duck meat and cut into pieces, wash the ginger, take 50 grams of slices, and use a juicer to squeeze the rest into ginger juice for later use.
(2) Heat the pot on the heat, add black hemp; add ginger and sand ginger slices when they are 40% hot, and stir-fry them for a fragrance, add the washed duck meat, stir-fry until the duck skin is oily, and when the ginger slices turn yellow, add rice wine , Bring to a boil and put it in a casserole, add the ingredients, red dates, salt, rock sugar, and wolfberry, and cook for 10 minutes.
(3) Pour in ginger juice to enhance the flavor. Serve with the dipping saucer.
