Warm ginger duck seems to drive away all the cold for her family in such a cold winter. Many nourishing medicinal materials are not only suitable for women to enrich blood for health, but also for the elderly at home. In the final heat rising, you can also taste the ingredients soaked in the thick soup of ginger duck like eating hot pot. Every bit is delicious ~

Ingredients

Muscovy duck or old duck, an old ginger, a large piece of Guangdong rice wine, black sesame oil and soy sauce, rock sugar, Radix Angelicae Sinensis, Radix Ligustici Chuanxiong, Radix Codonopsis, Fructus Lycii, octagonal cinnamon and fragrant leaf pepper

Practice

1. Pull out all the duck feathers and cut them evenly into blocks of about 3 cm. Sliced old ginger

2. Add sesame oil to the pot, heat it to 7% over medium heat, add old ginger and saute slowly. It's called "Fried Ginger" in Taiwan Province, and it's also a famous food in Taiwan Province, Ma You Chicken. Until the ginger slices turn slightly yellow, the nourishing and warming ingredients in the ginger are completely integrated into the oil.

3. First, put the larger parts of duck meat: wings, legs, head and duck feet, and stir-fry for 1 minutes. This is more delicious

4. Then put all the rest of the duck, cook Guangdong rice wine and soy sauce, and continue to stir fry for 15 minutes. (medium fire)

5. When duck meat is seen to be parched dry and dark in color, add five kinds of traditional Chinese medicines and continue to stir fry for 5 minutes on medium fire

6. Then add the boiled pork bone soup, spices, crystal sugar and appropriate amount of water

7. Turn to high fire and start to burn. After the pot is covered, simmer slowly for at least 9 minutes. (It depends on the size of the duck)

8. After the duck is cooked, it can also be used as a hot pot soup base, and ingredients such as vermicelli, Flammulina velutipes, spinach and oily tofu can be added.

Tips

The last soup base of ginger duck is very nourishing, but it is greasy, so it can be used as a hot pot, and you can rinse some ingredients as you like.

Because duck meat is time-consuming, especially the plucking process is very painful, even if it is processed outside, there is still a lot of fine hair, so I watched TV stew at night and filmed it during the day.

one of the important processes of ginger duck is to fry ginger until it is slightly browned before putting the ingredients. Besides, put more rice wine.