Fried duck with ginger is an authentic local dish in Chongqing, and the main use of fried duck with ginger is local domestic duck in Chongqing. First of all, everyone prepares a domestic duck in advance, and then prepares some commonly used ginger, green and red peppers and their Pixian bean paste, spices and condiments. First of all, everyone must clean up the prepared domestic ducks. After cleaning, chop it into pieces, drain it with clear water, and add some rice wine and onion and garlic to drain the water to better remove the fishy smell.
After scalding the duck's blood, everyone fished out the duck, cleaned it up and put it in the pot, added a spoonful of salt, black pepper and cassava starch, and weighed it evenly. The actual effect of removing the freshness of yellow rice wine is indeed better than what everyone usually uses. If you have yellow wine at home, you can drink it. The most important role of this dish is General Zi. Everybody clean General Zi and cut him into pieces. If the taste is not enough, you can cut some ginger and mix it. We can announce the gradual production below. Let's boil the oil. After the oil is boiled, everyone will add Pixian bean paste and a spoonful of sugar and stir-fry with low heat.
Stir-fry until fragrant, put the ducks that everyone has copied from the mountain spring in and stir-fry, and then add some Jiang Mo and its commonly used condiments. After the frying is almost over, you can add a small bowl of water. After the water is boiled, add the seasonings prepared by everyone. This practice is simple, but it is also a novice. There are many restaurants and kitchens. If we like to eat older domestic ducks, we must cook them for a long time. If we like to eat younger domestic ducks, we suggest that we cook them for a short time, which is most suitable for us.