The warm ginger duck seems to drive away all the cold for her family in such a cold winter. Many nourishing medicinal materials are not only suitable for women to enrich blood and preserve health, but also suitable for the elderly at home. In the final heat rise, you can also taste the ingredients soaked in ginger duck soup like hot pot. Every bite is delicious ~

material

Muscovy duck or old duck, ginger, chunks of Guangdong rice wine, black sesame oil, soy sauce, crystal sugar, angelica, cultivated land, Ligusticum wallichii, codonopsis pilosula, medlar, anise cinnamon and pepper.

working methods

1. Pull out all the duck feathers and cut them evenly into pieces of about 3 cm. ginger slice

2. Put sesame oil in the pot, heat it to 70% over medium heat, add ginger and stir-fry slowly. It is called "fried ginger" in Taiwan Province Province, and it is also the practice of sesame chicken, a famous food in Taiwan Province Province. Until the ginger slices turn yellow slightly, the nutrients and warming ingredients in ginger are completely integrated into the oil.

3. Add the larger parts of the duck meat: wings, legs, head and duck feet, and stir-fry for 10 minute. This is more delicious.

4. Then put all the remaining ducks in, cook Guangdong rice wine and soy sauce, and continue to stir fry 15 minutes. (medium fire)

5. When the duck meat is seen to be fried in water and the color becomes darker, add five kinds of Chinese medicines and continue to stir fry for 5 minutes on medium heat.

6. Then add the cooked pork bone soup, spices, rock sugar and appropriate amount of water.

7. Turn high and start burning. Cover the pot and watch the pot boil, then simmer for at least 90 minutes. (It depends on the size of the duck)

8. Cooked duck can also be used as the base of hot pot soup, and ingredients such as vermicelli, Flammulina velutipes, spinach and oil tofu can also be added.

skill

The last soup base of ginger duck is nourishing, but greasy. It can be used as a hot pot, and you can also rinse some ingredients at will.

Because duck meat is time-consuming, especially the plucking process is very painful, even if it is processed outside, there is still a lot of fine hair, so I watch TV stew at night and shoot it during the day.

An important process of ginger duck is to fry ginger until it is slightly burnt before adding ingredients. In addition, put more rice wine.