Steps

1. half of the duck is washed and chopped into pieces

2. cold water into the pot will be blanched duck pieces until the skin tighten

water with a few drops of cooking wine to remove the fishy

3. blanching duck at the same time to prepare a large piece of ginger

Planing the skin and then sliced thinly into spare

4. blanched duck pieces in boiling water while the water is lifted up and drained

5. blanched duck pieces while boiling water and drained

6. fished up and spare

7. the second step began to formally roasted duck

pan boiling sixty percent of the heat pour oil and turn to a small fire to stir incense ginger

be sure to stir until the rich ginger flavor out

8. poured into the duck pieces of a small fire to stir-fry

add the appropriate amount of cooking wine cooking aroma and add garlic to stir-fry

9. p>

9. Continue to stir-fry over low heat for two minutes until the duck skin surface is slightly browned

Add the right amount of dark soy sauce and sugar and stir-fry

10. At this point, still over low heat, stir-fry

11. Add the right amount of water and turn up the heat to start the boil

Add a light salt and soy sauce, pepper to taste

After the high heat boil and then cover the lid of the pot and turn down to low heat to boil for 30 minutes

12. 30 minutes of boiling time. p>

12. Uncover the pot after 30 minutes and reduce the sauce over high heat

Sprinkle scallions on the pot

Tips

Gourmet tip: Ginger is full of the rich aroma of duck meat