Ginger duck originated in Quanzhou, Fujian Province, and later spread to other parts of China such as Taiwan and even overseas, is a local traditional snack in Fujian. It can nourish both blood and qi, while the duck meat has the effect of nourishing yin and reducing fire. The medicinal food in the cuisine is nourishing without being greasy and warm without being dry, making it suitable for springtime consumption.

Main Ingredients

1 red-faced duck about 2000 grams, 200 grams of ginger, 200 grams of sesame oil (to black sesame oil is good) 200 grams, 500 grams of pork bones, 50 grams of Guangdong rice wine, 20 grams of rock sugar, 30 grams of sugar, 150 grams of soy sauce, 10 grams of dried chili peppers, 20 grams of green onions, 10 grams of refined salt, monosodium glutamate (MSG) 15 grams of special black and white medicinal ingredients packet 2 (are) Powdered white herbs are mainly composed of Sannai, Angelica dahurica, Liang Jiang, Southern ginger, white pepper, etc.; black herbs are mainly composed of pepper, star anise, cinnamon, cloves, grass nuts, Shouwu, incense leaves, etc.), duck heart, duck liver, duck tendon, duck intestines, duck blood, hydrated vermicelli, cabbage, hydrated bamboo shoots in 5 plates each, and a moderate amount of miscellaneous noodles (miscellaneous grain noodles).

Method of production

1, duck slaughtered and cleaned, take out the duck miscellaneous, the duck body chopped into 3 cm size of the block, the duck head along the length of a split into two, and then horizontally chopped into two; ginger peeled and cleaned, with a knife in the pier pat loose, and then hand-torn into strips; pig bone cleaned, put into a pot of clean water, with a large fire after the boiling skimming foam, and then turn to a medium-small fire simmering to the color of the soup creamy white, fish out of the stick bone; Dry chili peppers, remove the seeds, cut into fine powder; scallions choose to wash, also cut into fine powder; duck heart, duck liver, duck gizzard, duck blood are sliced; duck intestines cut knots; hairy vermicelli, hairy bamboo shoots are cut knots; cabbage cut into pieces.

2, frying pan on the fire, into the sesame oil is hot, the duck into the pot, stir-fry for about 15 minutes, to the duck water will be dry and cooked, sprinkle into the white medicine 1 package, continue to stir-fry to the medicinal flavor overflow, the pot into the high-pressure cooker, mixed with bone broth, mixing salt, monosodium glutamate, Guangdong rice wine and rock sugar, and then put into the black medicine 2 packages, and then cover the fire, to the upper gas pressure for about 15 minutes. Pot off the fire, and then simmer for about 15 minutes, uncovered, the duck pieces fished out into the pot, the pot of stewed duck broth to stay.

3, net pot on medium heat, put sesame oil hot, pour in the ginger strips stir-fry until the ginger strips will be dry and shrinkage hours, sprinkle into the white medicine 1 package, continue to stir-fry for about 3 minutes, from the pot into a large bowl to be used.

4, the soy sauce into a large bowl, add sugar and stir, until the sugar dissolves, and then add dried chili peppers, scallions, and a little sesame oil, to be mixed into the ginger duck sauce, and then the sauce will be divided into a number of small bowls as a flavor plate, to be used.

5, first of all, the ginger into the hot pot in the bottom, and then the duck pieces into the hot pot, and then the pressure cooker in the stewed duck broth and the appropriate amount of bone broth were poured into the hot pot, and then the hot pot on the fire, boil, placed on the alcohol stove, with a small sauce flavor plate and duck heart, duck liver, duck gizzard, duck intestines, duck blood, chicken, cabbage, chicken and other vegetables on the table, that is, into.