How to cook ginger duck

Fried duck with ginger is a well-known Sichuan dish, which is a local specialty. Fried duck with ginger is loved by many people. Its main ingredients are duck and tender ginger. After adding some auxiliary ingredients and stir-frying together, the taste is particularly delicious. The spicy ginger mixed with duck meat makes people's appetite open. Especially those who like to drink like to use fried duck with ginger as a side dish. When making fried duck with ginger, be sure to use fresh ginger.

Method 1

Ingredients: duck, ginger

Production steps:

First chop the duck into pieces, then wash it and drain the water for later use. Boil half a pot of water, and when the water boils, pour the duck meat in to cook off the blood in the meat. Then scoop out and place in a bowl for later use. Prepare the ingredients, using more young ginger as this is the key to this dish. Peel the ginger and cut into slices. Peel the garlic seeds. Rinse the peppercorns, bay leaves, and star anise with water and put them on a plate. Wash the dried chilies and put them on a plate as well. Heat the pan to 70% hot, add a proper amount of peanut oil, put all the ingredients in, and fry over low heat until fragrant. Then add the duck meat and stir-fry over high heat for two minutes. Add appropriate amount of salt, a few pieces of rock sugar, and a small amount of cooking wine, and continue to stir-fry for a few more times. Add a small dish of soy sauce and stir-fry for a few times, then shovel it into the pressure cooker, add a bowl of water, cover it and simmer for ten minutes. When the time is up, don't rush to open it. Let the steam inside remain under pressure for two minutes. Then open the lid, pour the duck meat into a plate, and serve. It tastes delicious.

Method 2

Ingredients: duck, ginger

Production steps:

1. Wash the fresh duck and put it in a bowl. Add a lot of cooking wine and soak for half an hour. The purpose of soaking in cooking wine is to remove the fishy smell and allow the spices of the cooking wine to absorb into the food. This step is very important. There is a big difference in taste between not doing this step and doing it. The duck soaked in cooking wine has no fishy smell and tastes more fragrant. Bring a pot of water to a boil, pour in the duck meat, continue to cook over high heat for 2 minutes, filter out some of the duck oil and dirty foam, and take out the duck meat. Now the duck meat is much cleaner.

2. Remember to do this step as well, the duck meat will be cleaner and easier to taste. Heat the oil in a pan. Add duck meat. Next, stir-fry the duck meat. Stir-fry until the duck meat is golden and crispy. This step can be based on personal preference: if you like to eat a less fat duck, stir-fry it for a while longer to release the duck fat, and the duck will be crispy and not greasy; if you like to eat a more tender duck: don't stir-fry it too much, just stir-fry it moderately, the duck meat will be tenderer and less dry. The previous step is to stir-fry the duck. Because the duck needs to be half-cooked, it takes a little more time. The shredded ginger will cook quickly if added, and it will lose its fragrance if cooked for too long, so add the shredded ginger later.

3. Pour in shredded ginger. At the same time, add some shredded green onion, shredded red and green peppers, a small amount of shredded pickled ginger and a small amount of shredded pickled peppers for seasoning. Stir-fry shredded ginger, chili pepper and duck meat. Prepare a sweet pepper, a green pepper, and a small amount of chives. Cut the bell pepper, green pepper and leek into shreds and add them to the pot. Add appropriate amount of soy sauce, salt, and some cooking wine. Add a small spoonful of spicy sauce to taste. Add a small spoonful of sugar to enhance the flavor. Continue to stir-fry the duck that was seasoned in the previous step. After a short while, you can remove it from the dish and serve it. It tastes better when eaten hot.