But it's really delicious. As for why the color is not heavy, it's because I didn't put the soy sauce on, and I was afraid it would be dark. The result is still so unsightly. It's really desperate to shoot this dish.
Duck meat is generally not easy to cook, and it always smells a little fishy, but when cooked with ginger, it has no smell at all, but it is slightly spicy and very positive. (put away)
Difficulty: side dish (intermediate) time: 10-30 minutes
Ingredients
500g of duck and ginger100g
Green bell pepper 1 2 tbsp soy sauce
Haitian signature bibimbap sauce 2 tablespoons oyster sauce 2 tablespoons.
3 cloves garlic oil 2 tbsp.
Cooking wine 100 ml water.
Steps of frying duck with ginger
1. Wash ginger and slice it (personally, the more ginger, the better).
2. Cut the duck into large pieces, blanch with boiling water for 5-6 minutes, remove and wash the floating foam with cold water.
3. Pour the oil into the pot and saute the garlic.
4. Fry the duck with skin until the surface is golden, and the excess fat will seep out, which makes it taste better.
5. Pour in soy sauce, oyster sauce and bibimbap sauce, and stir-fry until it is colored (if you like darker color, add some soy sauce, if you like sweet taste, add some sugar, depending on your personal preference).
6. Pour in water and cooking wine, boil and turn to low heat for about 40 minutes.
7. Add ginger slices and cook for another 20 minutes to make the soup slightly thicker.
8. Add persimmon pepper and stir-fry slightly before taking out the pot.