Ginger duck originated in Quanzhou, and then spread to southern Fujian and Taiwan Province. It is an authentic traditional snack in Fujian and Taiwan. It has the characteristics of nourishing but not greasy, warm but not dry, and fragrant, so it has become the first choice for winter tonic in Fujian and Taiwan. After eating ginger duck, the whole body is warm and the chill is lost, which is very popular and loved by people in Fujian and Taiwan. In fact, it is not difficult to make ginger duck. The difficulty is that if you cook it yourself at home, it is difficult to find all the medicinal materials you need, so here I will teach you how to make a family version of Xiamen ginger duck!

Ingredients: duck 1 only, Chinese medicine bag 1, ginger 1, sesame 1, rice wine 1

First, first prepare sesame oil, ginger and other ingredients, drain the water after the ducks are slaughtered and washed, and soak the vermicelli in warm water first for direct use. Cut the duck into pieces, and pat the ginger loosely, shred or slice it.

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2. When the pan is hot, pour sesame oil, add ginger until the skin turns yellow, then stir-fry the duck pieces, stir-fry for about 15 minutes, sprinkle white medicinal materials until the water in the duck pieces is dry and ripe, continue to stir-fry until the fragrance of the medicinal materials overflows, add bone soup, add seasonings such as refined salt, monosodium glutamate and rice wine, and put them in an autoclave for about/kl. After waiting, don't open the pot immediately, but simmer for about 15 minutes before opening the lid, remove the duck and put it in the basin, and keep the original soup before use.

Third, the second time the pot is fired, pour sesame oil to heat it, stir-fry the ginger strips until the water vapor will dry, sprinkle the Chinese medicine bag and stir-fry for two or three minutes, and put it into a large bowl for later use. Then pour some soy sauce, sugar, dried Chili powder, chives and other seasonings and mix well to make juice for later use.

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4. Finally, pour the ginger strips into the bottom of the pot, then pour the duck pieces and the original soup of the duck stewed in the pressure cooker to boil, then add the seasoning juice and vermicelli and other ingredients together, and turn off the fire when the fire boils, and then add a proper amount of chicken essence so that the family version of the ginger duck is ready.

Precautions:

1, the main components of the black medicine package are Zanthoxylum bungeanum, Illicium verum, Cinnamomum cassia, clove, Amomum tsaoko, Polygoni Multiflori Radix, geranium and so on; The main components of the white medicine package are Rhizoma Dioscoreae Septemlobae, Radix Angelicae Dahuricae, Rhizoma Alpiniae Officinalis, Rhizoma Zingiberis Recens, and white pepper. ?

2. Muscovy ducks must be washed after slaughter, and the size of the chopped duck pieces should be as consistent as possible. When pressing duck pieces in a pressure cooker, you must grasp the time, and don't press the duck pieces too soft.

3. Ginger strips should not be torn too thick or too thin, and the thickness of 0.8 cm is generally appropriate. And the ginger strips should be drained to facilitate frying. White sugar is added to the sauce to reduce its salty taste, but it must not be put too much. In addition, the dried pepper powder in the small sauce should not be put too much, and it is better to be slightly spicy.