teaches you how to make a female ginger duck with Fujian characteristics. It is delicious and has no smell. It is nourishing during the winter solstice. It is very warm and nourishing if it is not on fire. You might as well stew a pot of ginger duck to warm your body. The taste of old ginger is completely immersed in the chicken, and the deliciousness of the chicken is completely released. You can smell the sweet wine fragrance without opening the lid.
This delicacy of ginger duck originated in Quanzhou, Fujian, and then spread to other regions. It is a traditional Han nationality snack in Fujian. It is nourishing but not greasy, warm but not dry, and suitable for autumn and winter consumption.
Ginger mother duck is a classic nourishing dish. It has a long history. According to the two books "Chinese Pharmacopoeia" and "Chinese Pharmacopoeia", ginger mother duck was originally a royal meal. With the passage of time, the ginger duck has gradually developed into a medicinal meal in a delicacy, often with some Chinese medicinal materials, such as rehmannia, angelica, wolfberry, Sichuan peony, codonopsis, astragalus, etc., and then stewed with ginger and rice wine. It makes this medicinal meal nourishing yin and lowering fire while complementing the qi and blood. It is nourishing but not greasy, warm but not dry.
Recipe: ginger duck
Ingredients: half duck, 5 red dates, 10 grams of wolfberry.
medicine package: 1 star anise, 1 cinnamon bark, 3 grams of licorice, 1 grass fruit, 2 pieces of bay leaves, 3 grams of ginger, 1 root of Codonopsis, 5 grams of yam, 2 grams of tangerine peel, 2 grams of astragalus, 3 schisandra Grams.
Seasoning: 300 grams of ginger, 1 bowl of rice wine, 7 grams of salt, 8 grams of sugar.
Method: 1. Prepare 1 star anise, 1 piece of cinnamon, 3 grams of licorice, 1 fruit, 2 pieces of bay leaves, 3 grams of ginger, 1 root of Codonopsis, 5 grams of yam, 2 grams of tangerine peel, 2 grams of astragalus, 3 grams of schisandra.
2. Star anise, cinnamon, licorice, grass fruit, bay leaf, ginger, codonopsis, yam, tangerine peel, astragalus, and schisandra put into tea bag.
3. Red dates and wolfberry are soaked in warm water.
4. Wash the ginger, cut out two slices and cut them into silk, and cut the remaining half into slices.
5. Wash the duck, cut into pieces, pot under cold water, blanch and remove.
6. Pour the oil into the pan and heat, add the ginger slices and fry them until the aroma is fragrant, add the duck pieces and stir-fry slightly dry. Add sugar, salt, and stir-fry rice wine.
7. Then pour in an appropriate amount of water, add red dates, medlar and medicine bag, boil on high heat and turn to low heat and cook for about 1 hour.
8. Pour the shredded ginger before serving and cook it slightly.
Kitchen tips: Guangdong rice wine is generally available in supermarkets, it is best not to use cooking wine instead.
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