content is low. No matter how much you eat, you won't get fat. So it is the favorite of people who lose weight. Moreover, its high protein content can nourish the body. In addition, it also contains a variety of vitamins and minerals. If you eat in winter, it can also drive away the cold and warm your stomach. Then, the editor will take you to make this ginger duck. Homemade ginger duck, half a mile fragrant, drooling when you smell it!
Ingredients: half a mother duck, black sesame oil, a lot of ginger, cooking wine, dark soy sauce, light soy sauce
prepare half a female muscovy duck, salt it for half an hour
prepare a pound of ginger slices
z2 Stir half of the ginger slices with sesame oil (with a low heat)
stir until the ginger slices turn golden yellow to get out
dry ginger slices add a part of the ginger slices add the cooking wine and stir
add the old soy sauce and stir well for the remaining
z 42z
z Pour the slices into the bottom of the casserole, then pour the dried ginger
into the whole half of the muscovy duck, and stir for 15 minutes on low heat.
Turn the duck over and stir for another 15 minutes. Stir slowly over a low heat to avoid mashing the pot
Use scissors to cut half of the duck into small pieces
cut into pieces and simmer for 1 hour with fire, (remember to turn over the duck and ginger, otherwise it will be mushy)
Wow, (╯▽) ╰) It's so fragrant, it's an excellent dish for warming in winter.
[Things about the ingredients for ginger ducks]
1. Ginger is divided into old ginger and ginger. Ginger ducks need to use old ginger to make their taste more rich and delicious.
2, the taste of sesame oil is cold when it is raw, and it turns hot after heating; and ginger and wine are also hot, so the ginger duck is very hot tonic. But sesame oil is not resistant to high temperature, so during the process of stir-frying ginger, you need to stir-fry slowly on low heat until the ginger slices are almost dried. But if you are hot, it is better to eat less, so as not to get too angry.
3, ginger mother duck, ginger mother duck, duck must choose Muscovy duck, Muscovy duck is divided into local Muscovy duck and regular Muscovy duck, which is also called in Southern Fujian dialect. If you don’t know how to distinguish it, look at the mouth shape. The beak of Muscovy duck is red, while the beak of Muscovy duck is black with red or other colors. Muscovy duck meat is low in fat and has high nutritional value. It has the highest protein content in meat animals.
4. In the process of frying, you must pay attention to the size of the heat, and you must use the smallest heat to dry.
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