The name of Ginger Duck comes from its main ingredients, which are ginger (more than three years old ginger) and duck.

Ginger duck originated in Quanzhou, Fujian, and then spread to other parts of China such as Taiwan and even overseas. It is a traditional local snack in Fujian.

It can not only replenish qi and blood, but the duck meat paired with it has the effect of nourishing yin and reducing fire.

The medicated food in the food is nourishing but not greasy, warm but not dry, and is suitable for consumption in spring.

Ginger duck Chinese name ginger duck English name ginger duck, kiunn-bú-ah Main ingredients duck, ginger, yuba, cabbage Classification of Minnan cuisine, fresh and sweet taste, rich ingredients such as sesame oil, rice wine, sugar, etc. Quanzhou, the birthplace of Minnan kiunn-

The main raw materials of bú-ah are: 1 red-faced Muscovy duck, about 2000 grams, 200 grams of old ginger, 200 grams of sesame oil (preferably black sesame oil), 500 grams of pork stick bones, 50 grams of Guangdong rice wine, 20 grams of rock sugar, 30 grams of white sugar,

150 grams of soy sauce, 10 grams of dried chili peppers, 20 grams of chives, 10 grams of refined salt, 15 grams of MSG, 2 special black and white medicine packages (both in powder form), duck heart, duck liver, duck tendon, duck intestine, duck

5 plates each of blood vermicelli, steamed vermicelli, cabbage, and steamed yuba, and an appropriate amount of mixed noodles.

Preparation method 1. After slaughtering the Muscovy duck, clean it, take out the offal parts, and chop the duck body into 3 cm pieces. Split the duck head into two lengthwise, and then cut it into two pieces horizontally. Peel and wash the old ginger, and cut it into two pieces.

Use a knife to loosen the vegetable mound, and then tear it into strips with your hands; wash the pork cob bones, put them into a pot of water, boil over high heat and skim off the foam, then simmer over medium-low heat until the soup is milky white, and remove the cob bones.

; Remove stems and seeds from dried chili peppers, and cut into fine pieces; wash and cut chives into fine pieces; slice duck heart, duck liver, duck gizzards, and duck blood into slices; cut duck intestines into sections; water-fried vermicelli, water-fat vermicelli

Cut the yuba into sections; cut the cabbage into cubes.

2. Put the wok on the fire, add sesame oil to heat, pour the duck pieces into the pan, stir-fry for about 15 minutes, until the water in the duck pieces is almost dry and almost cooked, sprinkle in 1 packet of white medicinal ingredients, and continue to stir-fry until

When the aroma of the medicinal ingredients overflows, put it into the pressure cooker, add the stick bone soup, add refined salt, MSG, Cantonese rice wine and rock sugar, then add 2 packets of black medicinal ingredients, then cover and heat, until the gas is steamed up, the pressure is about 15

minute.

Remove the pot from the heat and simmer for about 15 minutes. Uncover, remove the duck pieces and put them into a basin. Keep the original duck stew soup in the pot for later use.

3. Heat a clean pan over medium heat, add sesame oil to heat, add ginger strips and stir-fry until the moisture in the ginger strips dries up and shrinks to a smaller size. Sprinkle in 1 packet of white medicinal ingredients, continue to stir-fry for about 3 minutes, remove from the pan and add

Set aside in a large bowl.

4. Pour the soy sauce into a large bowl, add the sugar and stir until the sugar dissolves, then add minced dried chili peppers, minced chives and a little sesame oil. Mix thoroughly to make the ginger duck sauce, and then add the ginger duck sauce.

Divide the sauce into several small bowls as flavor saucers and set aside.

5. First put the ginger strips into the bottom of the hot pot, then put the duck pieces into the hot pot respectively, then pour the stewed duck stock and an appropriate amount of stick bone soup in the pressure cooker into the hot pot, then put the hot pot on the fire and cook.

After boiling, place it on the alcohol stove and serve it with a small sauce plate and side dishes such as duck heart, duck liver, duck gizzards, duck intestines, duck blood, steamed vermicelli, cabbage, and steamed yuba, and it is ready.