Muscovy duck 1 bird

Ginger 2 big roots

Black sesame oil 120ml

Rice wine 1 bottle 600ml (2 bottles can also be put, but the water quantity should be adjusted, so it is recommended to change the water to 2000ml).

Special medicinal materials for ginger duck 1 package (including red dates, angelica, astragalus root, medlar, chuanxiong rhizome, white bear, anise, fennel, etc.)-just choose the one sold in the supermarket.

Water 2500ml

Salt 1 tbsp

Rock sugar 1 tablespoon

2. dipping sauce:

Mix 4 pieces of bean curd+2 tsps of bean paste+boiled water 1 tsp, and serve with duck meat.

In addition, you can prepare cabbage, Flammulina velutipes, rice blood, bean skin, frozen tofu, winter flour and so on according to your personal preference.

3. Practice:

3. 1. Wash ginger and cut into sections, each section is cut in half and slightly cracked; Chop the duck, blanch it in boiling water for 3 minutes, and then wash the meat for later use.

3.2. Pour sesame oil into a deep frying pan, heat it on medium fire, fry ginger for about 3-5 minutes (not to be burnt), then take it out for later use. Continue to fry duck meat in the original pan until the duck skin is golden yellow and slightly burnt, turn off the fire, pour in rice wine, water and medicinal materials, and simmer on low fire for 30 minutes.

3.3. Add salt and sugar to taste, and then simmer for 30 minutes with low fire to complete the soup base (the salinity can be adjusted moderately at this time).

When you want to eat, boil the soup and add your favorite ingredients (such as cabbage, Flammulina velutipes, rice blood, bean skin, etc.) to enjoy it slowly.

Cooking ginger duck is actually very simple. If you can't cook it, you might as well learn to cook it. Let's cook a pot when the temperature drops.