Ducks are aquatic animals, with fat meat, rich nutrition, cool nature, deficiency and cold constitution, and eat less. There are many ways to cook duck meat, such as stewing, soup making, marinating and barbecue, all of which are very good ingredients. Duck is more fishy than pork. If you choose chilled duck meat, it has a strong smell, so you should pay special attention to it when cooking. Today, what we are going to do is fried duck with ginger. Adding ginger to duck meat can completely mask the fishy smell of duck meat. If you need 50 sauce recipes, pay attention to my 100 number and send a private message to "sauce" to get it automatically! The specialty of the food stall, fried duck with ginger, depends on it. See what the chef does! Ingredients: 250g of fresh duck breast, 0g of pickled ginger100g, 50g of green pepper.

Seasoning: 3g of refined salt, 3g of monosodium glutamate, cooking wine 10g, ginger 15g, 5g of pepper, 8g of sesame oil, 5g of sugar, 5g of aged vinegar, 20g of red oil, 20g of white wine and 500g of salad oil.

The specialty of the food stall, fried duck with ginger, depends on it. See what the chef does!

Exercise:

1. Cut the duck breast into pieces with a thickness of 2.5 cm, marinate with salt, ginger, sweet wine and pepper 10 minute, cut the green pepper into pieces, soak the ginger and cut into strips.

2. Put the wok on a big fire, add salad oil and heat it to 60%, then fry the salted duck slices (not powdered) with low fire until golden brown, and take them out.

3. Leave 30g oil and 20g red oil in the pot. When it is 60% hot, soak the ginger slices and green pepper slices and stir-fry them for fragrance. Pour in the fried duck slices, season with salt, monosodium glutamate, sugar, vinegar and cooking wine, pour in sesame oil, and then take out the pan and plate.

When cooking this dish, if you buy chilled duck meat, cut it into cubes and blanch it in water to better remove the fishy smell. Add wine and pepper when stirring. Use medium fire and low oil temperature when frying, and use high temperature fire when coloring. The advantage of this is that duck meat is not easy to fry and tastes better. This dish is delicious and appetizing, and it is also a very good appetizer. As a specialty of food stalls, it is a good choice.

The specialty of the food stall, fried duck with ginger, depends on it. See what the chef does!