Current location - Recipe Complete Network - Pregnant women's recipes - Why is ginger duck so salty?
Why is ginger duck so salty?
Ginger duck, from the name of the dish, can be inferred that a handful of ginger and a duck can make up a delicious food. Although the ingredients are quite common and cheap, if you want to make a good ginger duck, you can't make it without authentic Quanzhou people.

Ducks with complementary nature and taste and their mother Jiang Ye have the efficacy of medicated diet, which is not only attractive in color and fragrance, but also mouth watering when they smell it. They can dispel summer heat and dampness in spring and summer, and lung dryness and heat in autumn and winter, and are greatly nourished by stomach and spleen, relaxing muscles and tendons, and promoting blood circulation. Especially for women in confinement, eating ginger duck can warm up, replenish deficiency, promote blood circulation and remove blood stasis, and achieve the effect of quickly supplementing nutrition.

According to legend, the ginger duck was a royal meal in the Han Dynasty, which can only be tasted by the royal family and relatives in the palace banquet. An old master who retired from his hometown in the Han Imperial Restaurant was passed on to his descendants, so the ginger duck has been passed down in Quanzhou to this day.

In another way, ginger duck is an easy-to-store food that Minnan fishermen carry when they go out to sea. There is a shortage of food at sea, and there is no fresh water. Ducks salted with salt are not easy to deteriorate, so it is convenient to carry and use when put in a food bag and hung behind the waist, and can supplement nutrition. Therefore, ginger ducks are mostly called salted ducks in coastal areas.

The ingredients for making ginger duck are:

Ingredients: whole duck 1 duck, no special requirements, just ordinary vegetable duck, and the top grade is muscovy duck;

Accessories: mother ginger, fresh ginger is the best, old ginger is too pungent (personally, it may be too strong to like ginger flavor), and cut into 3-4mm thin slices for use;

Seasoning: sesame oil, salt, white sugar (rock sugar), sorghum wine, soy sauce, peanut oil, (cinnamon, star anise, fragrant leaves, don't let it go without eating)

Ginger duck is quick to do:

1. First, cut the duck into pieces and wash it, then blanch the bleeding water;

2. Put the oil in the pan, add the ginger slices and saute until fragrant, then pour in the duck meat and saute until the water is slightly dry.

3. Add seasonings, such as cinnamon, pour sorghum wine, add duck meat, and then release water until the water level is just below the duck meat. After the fire is boiled, turn to low heat and simmer for an hour;

4. The juice is almost ready to go out.

Too much ginger duck is easy to get angry and lead to deficiency. Those with hemorrhoids should not use it, and those with hypertension should use it with caution.

Although the duck is good, don't be greedy ~