Just put a little oil in the pot, because duck oil will be produced when frying ducks later. When the oil is hot, add ginger, garlic, fragrant leaves and dried peppers and stir-fry until fragrant, then add duck meat and stir-fry until fragrant. Stir-fry the duck until it changes color, add half a tablespoon of soy sauce, about a tablespoon of sugar and a little pepper, mix well in the container, add bamboo shoots and simmer for 20 minutes until the juice decreases.
And put more ginger when stewing ducks, you can go duck. Last year, the clean duck was cut horizontally from the back and tail, and the anus was also cut off. Then put it in a boiling water pot to boil the blood, remove the beak and feet of the duck, and twist the wings of the duck behind the back to make a dish. Soak Cordyceps in warm water at 30℃15min and then wash it. Deal with the duck, wash it with clear water, then cut into pieces, put it in the pot with the medicine bag just wrapped, add a proper amount of clear water and boil it over high fire.
Duck 1 auxiliary salt 1 spoon of chicken essence, half spoon of water, half pot, 2 slices of garlic. After boiling, pour in the duck. When the garlic boils again, pour in chicken essence and salt, simmer for 1 hour, and pour in proper amount of water every 20 minutes. In the old duck soup with ginkgo, chop the old duck into pieces to fly water for later use. Add ginger slices, ginkgo biloba, red dates, codonopsis pilosula, astragalus root and a small piece of angelica into the casserole, and then add duck meat. You can add enough water at one time, so you can add more water, because the water loss will be reduced after stewing for a long time, and the soup with floating foam will look much more tidy, and a small amount of floating foam will come up. If the foam is white, it doesn't matter, except. The better the sealing of the pot, the less likely it is to lose water.