For our Chinese nation, the culture of five thousand years has never lost in food. In the case of ducks, we have countless methods. There are really countless roast ducks, drunken ducks, and stewed ducks, but there are so many ways to eat ducks, I only like to eat a traditional Fujian dish, ginger duck. When I first heard the name, I still had some resistance, because I didn't particularly like ginger, but as soon as the duck meat was eaten, I couldn't stop. Compared with chicken, duck meat is relatively less eaten. One of the biggest reasons is that duck meat has some slight fishy smell, which will affect the taste if it is not handled properly.
But this ginger duck does not have the original fishy smell of duck meat. Even the repelling taste of old ginger has become a special fragrance. It complements the duck meat, but it becomes a must for no one. The most important thing is that old ginger drives away cold and dampness. The delicious duck meat is not only delicious, but also nourishes the yin and reduces fire. It just neutralizes the coldness of the duck, and it feels warm from the stomach to the whole body after eating. Today I’m going to share with you an authentic Fujian ginger duck recipe. The qi and blood doubles the cold and warms the body. A pot of fresh meaty soup is not enough!
The first step : make ginger duck, ginger is the soul of this dish. The ingredients we need to prepare are: 1 duck, 60 grams of ginger, 50 ml of rice wine, two pieces of bay leaves, one piece of cinnamon, two star anise, appropriate amount of sesame oil, 30 grams of light soy sauce, and 15 grams of dark soy sauce. This is all the ingredients we need.
The second step : First we need to deal with ducks. Wash the duck and cut it into small pieces. Then prepare a pot of cold water and put the duck meat in the pot. Note that if it is cold water, it can force out the blood in the duck meat. After that, we boiled the goods on fire, and then turned to medium fire. Boil the duck meat and remove it for use. At this time, we prepare another pot to heat up and add sesame oil. Edible oil is not used here, sesame oil must be used.
The third step : After the sesame oil is put in the pot, we put the ginger slices into the pot, stir the ginger slices with a medium and low heat and serve them out, and then leave the bottom oil in the pot. Add cinnamon, star anise and bay leaves to the pot while it's hot and stir fry until it is fragrant, then add duck meat and stir fry until the surface is slightly yellow. At this time, add the fried ginger slices to the pot. Then pour in rice wine, light soy sauce and dark soy sauce and stir fry evenly. Just like ginger, rice wine is also very important. Cooking wine is not recommended here. It is best to use rice wine to ensure the most authentic taste of ginger duck.
The fourth step : Finally, we add boiling water to the pot. You don’t need too much water to boil, but the duck meat must be uncoiled. Then turn to a low heat and cover the lid and simmer for 1 to 2 hours. This time is to make the duck meat more flavorful and softer. Therefore, the specific time is adjusted according to the tenderness of the duck meat. You can also use a pressure cooker to stew, and the time is short.
When the duck is almost cooked, you can open the lid and use high heat to collect the juice. In the end, everyone can taste the saltiness. If it is weak, add a little less salt. When the soup is almost harvested, you can eat it out.
Today’s authentic gourmet ginger duck is here to share with everyone, if you like it, go home and try it!
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