Ginger Duck is a specialty dish of Fujian, the finished dish has a fresh and aromatic flavor, both sweet and pungent, and it has the effect of detoxifying the liver and moistening the lungs, nourishing the stomach and strengthening the spleen, soothing the tendons and invigorating the blood, dispelling cold and resolving phlegm. While some people in Fujian prefer to source ginger duck herbs from the market to prepare their dishes, others eschew the herbs for simpler methods of cooking.

The method I am recommending to you is not the most authentic one, as many of my overseas counterparts cannot buy the medicinal herbs for ginger duck, but after trying to make it, I think the result of the finished dish is very close to the original, so I recommend it for you to try. Its practice:

1. Take the net positive duck (you can also use red duck) about 1500 grams, chopped into large pieces of uniform size, cleaned and controlled dry water, add salt baked chicken powder 5 sachets to mix well.

2. Take a large casserole, about 300 grams of old ginger slices on the bottom, and then the mixture of duck into the casserole, and then poured into the Guangdong rice wine 250 grams, 100 grams of high altitude sorghum wine, 150 grams of black sesame oil, into the Codonopsis pilosula 50 grams, and finally poured into the water (in order to just missed the duck as appropriate), covered with a lid, high-fire boil, and then change to low-fire heating for about 1.5 hours, to be ripe (during the flip), remove from the fire to be ready! once the duck pieces), remove from the fire can be. Because the salt baked chicken powder comes with enough salt, there is no need to season it at a later stage.

Search

Tongan Dull ginger duck

Xiamen irrigation mouth ginger duck practice

Tongan Dull ginger duck head office

The most authentic ginger duck

Ginger duck training to join the conditions

Dull ginger duck to join the official website