main ingredient

duck

1

auxiliary ingredient

appropriate amount of oil

salt

appropriate amount of pickled pepper

8

soy sauce

1 spoon

pickled ginger

1 piece. > 5g

clove

4

ginger

5g

pepper

1g

Step

1. Cut the duck into small pieces, wash and blanch, and drain for later use.

2. Prepare a proper amount of ginger, and wash the pepper.

3. Slice the ginger, cut the pepper into horseshoes, and chop it with pickled ginger.

4. Prepare spices: 2 star anise, 4 cloves, fennel, Rhizoma Dioscoreae Septemlobae and dried prickly ash

5. Add wide oil in a hot pan, add dried prickly ash and aniseed and fry for a while, add bean paste and stir-fry red oil over medium heat, then soak ginger and pickled pepper and stir-fry for a while.

6. Add duck meat, add cooking wine and stir-fry until duck oil is obtained. (When the water and oil of duck meat are completely forced to dry, the smell is much less.)

7. Add 2 tablespoons of soy sauce, stir-fry 1 tablespoon of soy sauce, and color the seasoning

8. Add sugar and salt, and add appropriate amount of warm water (it is appropriate to look at the old and tender duck, but it is not suitable for the duck.

11. At this time, the water is almost dry. Add oyster sauce, stir well, and collect the juice from the pan over high fire.

Tips

1. Fresh young ginger is used to make this dish instead of old ginger, and it is precisely because young ginger has a fresh taste and spicy taste that the taste of the dish becomes more and more obvious.

2. Add more cooking wine when frying duck meat.

3. You need to stew the ginger for a while before the ginger can fully absorb the delicious taste of duck meat.

4. When cooking fried duck with ginger, you must not put ginger and pepper too early, or you will lose your own fragrance if you fry them too well.

5. Please cook more rice for this dish, because ginger is really too delicious.