Ingredients
Main material
duck
500g
Ginger🫚
2 big ones
Sesame oil
Seasoning 1# wine: sweet, no sugar added
200g
crystal sugar
1 stir-fry spoon
Salt
0.5 white porcelain spoon
Wine (take juice)
1 small hand
None
1 seasoning spoon
Seasoning 2# Rice Wine: Only the wine smells good, you need to add rock sugar
None
None
1 stir-fry spoon
None
0.5 white porcelain spoon
rice wine
None
How to make ginger duck
- Blanch the duck meat you bought in water, add some ginger slices and cooking wine, skim off the dough, cook for 3 to 5 minutes, remove and set aside. If you think the duck meat is fresh and does not need to be blanched, then take a little time to soak the blood and drain it for later use.
- I just gave the duck meat a good time to cut the ginger slices. I used two ginger and cut it into slices for later use (I forgot to take this step!).
- Remove from the pan and stir-fry the slices of ginger with sesame oil. It’s about 50-70ml, and I’ve used all this bottle.
- Stir slowly over medium-low heat. This step is equivalent to moistening the pot, and the subsequent fried duck meat will not stick.
- Until the surface of the ginger is wrinkled and curled, and begins to color. Then take out the ginger slices and set aside the oil in the pot.
- Stir-fry the duck meat with hot oil.
- Until the surface of the duck is slightly colored, pour in slices of ginger and stir-fry to allow the flavor to blend slightly.
- Turn to the minimum heat to season: add light soy sauce and dark soy sauce, and stir-fry out the fragrance of light soy sauce.
- I added the wine sauce, because I didn’t buy rice wine, so I used the wine sauce. After adding the wine sauce, you don’t need rock sugar/white sugar to season. Taste the taste and add a spoon of salt to the seasoning spoon. ———————————If you have rice wine at home, add the rice wine directly, add rock sugar and salt, taste the taste, and continue to the next step.
- Add some boiling water to the surface of the duck. Cover and simmer for 1 hour at least. Come back from time to time to check and stir. If there is less water, you need to replenish it in time. The millet grains in the wine are easy to make the bottom. It is recommended to use the soup cooking mode of the rice cooker for one hour or half an hour for the pressure cooker, which is very convenient to have less moisture loss. Time must be guaranteed, otherwise the duck meat will not be chewed and will greatly affect the taste!
- After the time came, I opened the lid of the pot and found that the juice was already very thick. The wine was seasoned with its own flavor. The candy inside was caramelized and colored after a long time. Refill the juice a little on the high heat and try the taste to decide whether to replenish salt. There is no need to replenish sugar. Then you can load the plate
- Super attractive color! Even ginger slices can barely be eaten! (I really don’t like eating ginger!
- Pick up a piece and serve a special meal! The black spots on it are the rice grains in the wine 🤣
