Duck breast with ginger is a special cuisine in Leshan, Sichuan. Leshan, Wutongqiao and Qianwei are rich in young ginger. When making, cut the duck breast into strips, put it in boiling water and scoop it up. Prepare ginger slices, when the oil temperature reaches 80%, add pepper, watercress and a proper amount of fresh soup, then put the duck slices into the pot, add cooking wine, soy sauce and salt at the same time, evenly burn for 30 minutes, then add ginger slices, continue to burn for 10 minutes, then add a small amount of garlic sprouts for stewing, and add monosodium glutamate and water bean powder to serve. It is characterized by strong ginger flavor, bright red juice, spicy and delicious.

Ingredients: 500g of duck breast, 0g of ginger100g, 20g of scallion, 5g of onion15g. 3 grams of pepper, 5 grams of star anise, 2 grams of cinnamon, 3 grams of kaempferia galanga, 5 grams of spiced powder, 5 grams of salt, 5 grams of cooking wine, 3 grams of ginger 15, sugar, and 0/000 grams of chicken soup/kloc-0.

Method:

1. Punch the duck breast and marinate it with onion, ginger, spiced powder, cooking wine, pepper and Huai salt for 12 hours.

2. Wash the duck breast after pickling and rinse it quickly with hot water.

3. Make the seasoning into brine, marinate the duck breast in the brine and cool it.