ginger female duck has a golden color and attractive aroma when it comes out of the pot. Every piece of duck meat is burnt and fragrant, which makes people’s taste buds instantly open and can’t stop when you move the chopsticks.
can be said to be a superb Fujian cuisine, warm and warm, more cold than long trousers!
This delicacy originated in Quanzhou, and then spread to southern Fujian and even Taiwan. It is a traditional famous snack in Fujian and Taiwan. It has the characteristics of nourishing but not greasy, warm but not dry, and fragrant.
Boiled duck meat, old ginger (called ginger in Taiwan), rice wine, sesame oil, and aniseed in a casserole. The whole body is warm after eating, which is very popular. The ginger duck must be eaten while it's hot when it's on the table. The full-screen bronze color is the golden moment to enjoy. The whole body is transparent and bright red, and the skin is thin and crisp.
The duck meat has a strong salty sauce, the meat is crispy, and even the bones are delicious! After eating, it will make your lips and teeth fragrant and your appetite will be greatly increased. The ginger duck can be served with rice or wine to drive away the cold and warm your body.
Let’s talk about the specific method:
1. A whole duck, choose the muscovy duck as the top grade;
2. Wash the duck meat and cut it into pieces, blanch it in a pot, and cut the old ginger into slices;
3 .Pour sesame oil into the casserole, add the ginger slices on medium heat, and slowly stir up the aroma;
4. When the ginger slices are simmered until slightly yellow, add the star anise bay leaves;
5. The ginger slices are curled on both sides, Put in the blanched water and drain the duck meat;
6. When the duck meat changes color, pour in the light soy sauce, add more light soy sauce instead of salt;
7. Add the dark soy sauce, cooking wine, rock sugar, and stir-fry on medium heat About 15 minutes;
8. Add about a bowl of boiling water, slowly simmer for half an hour, delicious and ready to be out of the pot;
-
-
-
-
-
-
-
-
-
-