To teach you the classic practice of Roast Duck with Chai Ginger, there is a trick to make duck meat without firewood and no fishy odor,

Duck meat is a very common ingredient, but there are a lot of people who don't like to eat duck because it has a fishy odor. Today I give you to do a ginger roast duck, duck meat has no fishy flavor at all, to see how I remove the fishy flavor of duck.

Roasted duck with ginger

Ingredients: duck, ginger, green and red chili peppers, garlic, onion, green onion.

Photo from Simple Book App

Steps: 1, small onion white onion cut into segments, the rest of the chopped scallions. Garlic directly cracked spare. Ginger cut into ginger slices or shredded ginger.

2, the pot of boiling water, cool water under the duck blanching, after the water to remove the foam, and then fish out the duck with cool water to wash off the remaining blood foam.

3, the pan is hot under the appropriate amount of oil, hot pan cool oil into the duck (hot pan cool oil is not easy to stick to the pan), fried duck water and duck oil. After the duck water fried dry, add a little high white wine. After the wine stir fry, add an appropriate amount of bean paste , stir fry on one side, under the pepper, patted garlic, and then the duck meat evenly fried color.

4, and then add a little soy sauce coloring, coloring after adding water, water should be no more than duck meat. Before the water boils, add a little cooking wine, vinegar and white onion, and boil over high heat.

5, high heat after boiling continue to burn 5 minutes (the use of wine volatilization to take away the residual fishy flavor), and then cover the lid of the pot to cook on low heat for 40 minutes (the market 3-4 months of duck stew 30 minutes or so, a year old duck to stew a little longer).

6, 40 minutes after the opening of a large fire to collect juice, the juice received a certain degree under the boy ginger, millet chili. Add an appropriate amount of salt, sugar, pepper, according to their own preferences plus chicken monosodium glutamate, and finally add the onion quickly stir fry, out of the pot, pot, sprinkle with scallions.

Warm tips: 1, the fishy taste of duck meat basically comes from the skin and subcutaneous fat, so we need to burst the duck meat dry, burst out of the water and grease, so that the duck meat to eat up the real not fishy and not greasy . 2, the boy ginger and chili pepper can not be put too early, or it will lose the fragrance. 3, collect the juice when the juice do not collect the juice is too dry, or the duck meat to eat up the very wood.