The Fujian-style ginger duck method is full of fragrance, and it is warm and nourishing without getting angry!

ginger duck is a famous local dish in southern Fujian. The duck meat is boiled with old ginger, which can nourish the yin and reduce the fire, remove dampness and nourish blood. The taste is also very good!

duck 2 pounds

wine, teriyaki sauce, cinnamon, star anise ginger sesame

geraniol, salt

give a duck boiled water, chopped into small pieces in preparation 2 kg duck, cold water into the pot, add a few slices Ginger slices, pour two spoons of cooking wine to remove the smell, boil and remove;

Prepare a casserole, pour half a bowl of sesame oil and heat, put more old ginger, fry with sesame seeds for the aroma, and fry it until it is brown and dry. Take out the spare;

, pour the cleaned frothed duck meat, turn it over a little bit, and fry it until the skin is charred and fragrant

z1. Friends can use light soy sauce and dark soy sauce instead, put some spices such as star anise, cinnamon, bay leaf, and don’t forget the key old ginger

, pour in hot water to cover the duck, and cover the pot with a small lid after boiling over high heat. Simmer for an hour, let the spices and duck have an intimate exchange;

When the time is up, you can serve it with a little salt according to your personal taste!

If you want to be more nourishing, you can add some angelica codonopsis and astragalus to stew together. This steaming pot is guaranteed to be robbed as soon as it is on the table!