Fried duck with ginger
1. Cut the duck into small pieces, wash and blanch, and drain for later use. Slice ginger, cut pepper into horseshoes, soak ginger and pepper and chop them for later use.
2. Put the duck meat in the hot pot, add wine and fry until the duck oil is stir-fried, and serve for later use.
3. Relax the oil in the hot pot, and stir-fry the dried peppers and peppers. Stir-fry the red oil in the bean paste, then soak the ginger and pickled pepper and stir-fry for a while.
4. Add duck meat, evenly color and season, add sugar, beer and water, cover the duck meat, cover the pot, and simmer until the duck meat is soft.
5. Add ginger, stir-fry bell peppers, add salt and soy sauce, and continue to simmer until the ginger becomes soft and tasty, and the duck meat is bright in color.
6, into the chicken essence, from the pot
skill
1. Add more cooking wine when frying duck meat, then stir-fry it constantly and steam it to dry it, so that the fishy smell of duck meat can be removed.
It takes a long time to stew duck meat, so estimate the time and cook it early, or dinner will be late.
You need to stew ginger for a period of time, so that ginger can fully absorb the umami flavor of duck meat.