Duck (Muscovy Duck)-1
Salt-a teaspoon.
Oil-a tablespoon.
Taro-10
Red onion -3.
Garlic -4 cloves
Ginger-1 yuan
Head pumping (if not, use soy sauce+a little soy sauce) -2 tablespoons.
Shaoxing wine -2 tablespoons
Soy sauce -2 teaspoons
Sugar -2 teaspoons
Clear water or chicken soup-appropriate amount
1 First of all, you should have a duck, not too fat and not too old. To remove the lymph from the duck's internal organs and neck, it is important to remove the source of odor from the duck's ass and cut it clean, otherwise the whole pot of ducks will be filled with unspeakable smell.
2. There is a famous dish in southern Fujian, ginger duck, braised in casserole, and fried ginger forces out ginger oil, which is particularly fragrant. The duck has gone fishy. I prepared a whole piece of ginger, because I like the taste of ginger very much. Ginger is fried in an oil pan and braised together, and it will have that delicious ginger flavor.
3. There is a troublesome operation in the recipe, that is, squeeze ginger out of ginger juice, and then spread ginger all over the duck body and skin with a head pump. I pressed 1/3 ginger with a garlic press.
4. Wipe the head sauce and ginger juice and marinate for a while. During this period, you can wash and peel taro, cut red onion into pieces and pat garlic flat.
5. Start the oil pan with a non-stick pan, spread a layer of oil on the bottom of the pan, which is about 0.5cm away from the duck, and the oil temperature will come up. Drain the ginger and duck and fry the crispy skin in the oil pan. When frying, put the duck belly down first.
6. After one side is painted golden yellow, turn over the duck skin in each part and fry it. You can fry beautiful colors with beautiful head whip and ginger juice.
But this step is also very tossing, because the oil pan will always splash when it touches the water, and the kitchen will be damaged ... When the whole duck turns over to paint, it is necessary to pay attention to safety and heat.
7. The frying process lasts about 20 minutes. When the whole skin of the duck is fried to slightly Huang Shi, the duck is taken out, leaving the forced duck oil. Stir-fry chopped red onion, garlic and taro in oil pan. Stir-fry and take out taro and taro, which have golden coke flavor and season with oil. Pour half the oil back into the pot for later use.
8. Jiang's braised duck is whole, but because my iron pot is limited, I can only chop the duck into large pieces. Pick up the pot and pour in half of the oil just left. After heating, add 1: 1 lobster sauce and sugar. After the sugar is completely dissolved, pour in 1: 1 head sauce and Shaoxing wine. Finally, put the duck meat and ginger slices into the pot.
9. Pour water (or broth), add a spoonful of salt, and drown the duck by half. Cover and cook over medium heat for 20 minutes.
10 Finally, add the taro that has just been fragrant, put it in a pot and cook it together, and then stew it for 25 minutes to 30 minutes on medium heat, which is basically good ~
1 1, open the lid, put the duck meat and taro on the plate, and finally pour a cup of sauce on the duck with high fire ~ You're done ~
12, the duck meat is crisp and rotten, the taro is dense and soft, and it has a strong sauce flavor. It's really a Jiang recipe, and the rice with sauce is especially delicious!