Ingredients: one duck, six ginger, one finger pepper 10, soaked ginger 1 0, 6-7 pickled peppers, a handful of dried pepper, dried pepper, a can of beer, two tablespoons of cooking wine, one tablespoon of bean paste, salt, chicken essence and sugar.

The method of frying duck with ginger:

1 Cut the duck into small pieces, wash and blanch, and drain for later use. Slice ginger, cut pepper into horseshoes, soak ginger and pepper and chop them for later use. ?

2, hot pot into the duck meat, add wine stir-fry dry, until the duck oil stir-fry, hold out for later use. ?

3. Put the wide oil in the hot pot, put the dried pepper and dried pepper down and fry it slightly. Stir-fry the red oil in the bean paste, then soak the ginger and pickled pepper, and stir fry for a while.

4. Add the duck meat, evenly color the seasoning, add sugar, beer and water, cover the duck meat, cover the lid and simmer until the duck meat is soft. ?

5. Add ginger, stir-fry the bell pepper, add salt and soy sauce, and continue to simmer until the ginger becomes soft and tasty, and the duck meat is bright in color. ?

6, into the chicken essence, from the pot.

Tips:

1, put more cooking wine when stir-frying duck meat, and then stir-fry it constantly to dry the water vapor, so that the fishy smell of duck meat can be removed. ?

2, the process of braised duck meat is relatively long, estimate the time, and cook early, otherwise the meal time will be late.

3. After cooking ginger, you need to simmer for a while before ginger can fully absorb the umami taste of duck meat.