Those who have not eaten Yinxiang ginger duck can not imagine its delicious flavor. But those who have eaten Yinxiang ginger duck, most people will be unforgettable for it, eat and want to eat again. As a famous dish in Fujian, Yinxiang Ginger Duck truly lives up to its name. You will fall in love with this dish from the first moment you see it. People love to eat Yinxiang ginger duck not only because of its attractive color, aroma, taste and nutrition, but also because it dispels summer dampness in spring and summer, dispels lung dryness in autumn and winter, nourishes the stomach and strengthens the spleen, soothes the tendons and invigorates the blood, dispels cold and resolves phlegm, and other effects. When it comes to Yinxiang ginger duck delicious, we still have to start from its practice. 1, duck slaughtered and clean, take out the duck miscellaneous slices, the duck body chopped into three centimeters size of the block; pig stick bone clean, put into a pot of water, with a large fire after boiling skimming foam, turn to use a small fire simmering until the soup color milky white; ready to ginger strips, dried chili pepper and scallion minced; hairy vermicelli, hairy bean curd bamboo are cut into knots; Chinese cabbage cut into pieces. 2, the frying pan on the fire, put sesame oil hot, the duck into the pot, stir-fry for about fifteen minutes, to duck water will be dry and almost cooked, sprinkle into the white spices a package, continue to stir-fry to the spices overflow when the aroma, from the pot into the high-pressure cooker, mixed with bone broth, mixing fine salt, monosodium glutamate, Guangdong rice wine and rock sugar, and then put into the black spices two packages, and then put the lid on the fire, the upper gas pressure for about fifteen minutes. Pot off the fire, and then simmer for about fifteen minutes, uncovered, the duck pieces fished out into a pot, pot of stewed duck broth to stay. 3, the soy sauce into a large bowl, add sugar and stir, until the sugar dissolves, and then add dried chili peppers, scallions and a little sesame oil, to be blended into the ginger duck juice, and then the juice will be divided into a number of small bowls, to be used. 4, the first ginger into the hot pot in the bottom, and then the duck pieces into the hot pot, and then the stewed duck broth and the appropriate amount of bone broth poured into the hot pot, and then the hot pot on the fire, after boiling, placed on the alcohol stove, with the small sauce sauce flavor plate and duck heart, duck liver, duck gizzard, duck intestines, duck blood, hair of the sea fans, Chinese cabbage, hair of the bamboo and other side dishes on the table, that is, into the. So it seems that the production process of Yinxiang ginger mother duck is still quite complex, not a little sloppy. It is because it has a set of strict procedures, only to produce such a delicious, mouth-watering, can not finish.