Many people are not very clear about the practice of ginger duck. There are also some ways and means to make such a delicacy, and it cannot be made at will, so we should also pay attention to it.
The practice of ginger duck:
material
Ingredients: chop a duck, clean it, chop it into small pieces and soak it in boiling water, half a catty of tender ginger, two ounces of morning pepper, a small piece of old ginger, about 30 pieces of pepper, eight pieces of red pepper, put two tablespoons of watercress, two tablespoons of soy sauce, two tablespoons of soy sauce and one tablespoon of sugar in a bowl.
method of work
1, cut tender ginger into small hob pieces, cut pepper in half and remove seeds.
2, put the oil in the pot to 90% heat, add pepper and ginger to explode, then pour the duck pieces with medium heat to yellow and bright oil.
3. After turning off the fire, shovel the duck pieces to leave oil, pour the soaked red pepper, douban, soy sauce, soy sauce and sugar into the remaining oil in the pot, stir-fry slowly until it is shiny and cherry-colored, and then pour the duck pieces into stir-fry for one minute.
4. Pour the duck pieces into stir-fry until the duck pieces are about five centimeters high with water, and then boil them on low heat.
5. Add salt and cook for about 20 minutes, then pour in tender ginger and pepper and continue to burn.
6. Put proper amount of monosodium glutamate, take out the pot, put it on the plate, serve it, and eat it when it is burned to a thick meat rake.
The above is a detailed introduction to the practice of ginger duck. When making such delicacies, we should pay attention to the collocation of ginger duck ingredients and reasonable collocation, which makes ginger duck taste very good. Moreover, ginger duck is a delicacy of Sichuan cuisine, so it is necessary to add pepper, which is of great help to improve the taste of duck head.