Ingredients preparation: half Muscovy duck, 1 piece of ginger, peanut oil, a small bowl of rice wine, salt, light soy sauce, dark soy sauce, rock sugar, 4 spoons of sour plum sauce, boiling water.

The detailed steps are as follows:

The first step: prepare half a Muscovy duck first, rinse the Muscovy duck clean, it is best to choose ducks that have been raised in the farm for more than half a year. Duck meat is rich and firm. After washing the Muscovy duck, chop it into small pieces and set it aside.

Step 2: Prepare a piece of ginger, peel and slice it. Today’s Muscovy Duck recipe and ingredients are very simple. Even a novice in the kitchen can easily make a dish for guests, which is delicious and delicious. nice.

Step 3: Prepare a frying pan, put oil in a dry pan, just a little peanut oil. After the pan and oil are hot, pour the Muscovy duck pieces in and fry them dry. You can first fry the duck meat. Spread it flat in the pan and fry for half a minute, then stir-fry, so that the fried duck meat will be more fragrant.

Step 4: Generally, duck meat will release water after stir-frying for a while. If there is a lot of water, pour it out. After the water is removed, add a little peanut oil and continue to stir-fry the duck meat. Until dry and fragrant, this step is very important. Whether the duck meat is delicious or not depends on this step.

Step 5: After the duck meat is stir-fried until it crackles, add the prepared ginger slices and a small bowl of Hakka rice wine, continue to stir-fry over high heat for a while. If you don’t have rice wine, you can use cooking wine. But it's not that fragrant, and the stewed duck meat will taste a little worse.

Step 6: Fry the duck meat again until it is dry and fragrant, then reduce the heat, add an appropriate amount of salt, a spoonful of light soy sauce, a little dark soy sauce to adjust the color, add 15 grams of rock sugar, and 4 spoons of acid. Plum sauce, and then stir-fry it evenly. Be sure to turn down the heat and stir-fry slowly until it changes color and flavor. Because there is sauce, it will easily burn if the heat is too high.

Step 7: Stir-fry the duck meat until it is well-colored, then spread it out, then add boiling water to cover the surface, cover the pot and bring it to a boil over high heat, then turn to medium-low heat and simmer for half an hour. Add the fried duck meat. Use boiling water to simmer, so that the meat will taste better and will be easier to simmer.

Step 8: The time is almost up. Now turn up the heat and let it absorb the juice. In fact, at this step, there is not much juice in the pot. The juice must not be drained. You must take it with you when eating duck meat. A little juice will make it more appetizing, and the duck meat made this way will be very fragrant when mixed with rice. Turn off the heat and take out the pot.

This duck with sour plum sauce is ready. Friends who like it can try it. The fragrant duck meat is sweet and sour, delicious and appetizing. It is an appetizer suitable for all ages

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