[How to make ginger ducks]_ ducks _ production methods _ how to do

[How to make ginger ducks]_ ducks _ production methods _ how to do

The ginger ginger duck is actually a delicious food made with zingjiang and duck meat with other ingredients, but the method of making it is actually not everyone can understand, so I want to enjoy the ginger ginger duckDelicious, everyone can try the methods introduced below.

Method one, make a duck and chop the ingredients, clean it up, chop the small pieces and pass them in boiling water, half a catty of tender ginger, two or two chilli peppers, pat a small piece of ginger, about 30 peppers, chopped red phospholipidsPut two tablespoons of Douban, two tablespoons of old soy sauce, two tablespoons of raw soy sauce, and one tablespoon of sugar in the same bowl.

Production process 1: Tender ginger is cut into small hob pieces, and cut into seeds to remove the seeds.

2. Put the oil in the pot and cook until it is 90% hot, add peppercorns, and explode the ginger, then pour the duck into medium heat until it turns yellow and brighten the oil.

3. After turning off to low heat, shovel duck pieces to leave oil, pour red pepper, watercress, old soy sauce, raw soy sauce, white sugar into the remaining oil in the pot, and fry slowly until lightAfter it is cherry-colored, pour the duck pieces and stir fry for another minute.

4. Pour the duck pieces into the stir-fry until they are about five centimeters tall. Add the water and boil over high heat.

5. Put salt in the proper amount and cook for about 20 minutes. Pour in ginger and chili and continue burning.

6, put the right amount of monosodium glutamate when it is burned to the thick meat stab, boil it, put it on a plate, serve it, and eat it.

Method two: make a whole piece of tender ginger, half a duck, moderate salt, and a lot of cooking wine.

Production process 1: Wash and slice the tender ginger for later use.

There is no particularly tender ginger in Beijing, so I had to use it. My mother said that it can be used with ginger, but ginger can’t be eaten. It’s too spicy.

2. Cut the duck into small pieces and marinate with cooking wine for 15-60 minutes.

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Make a whole piece of tender ginger, half a duck, moderate salt, and a lot of cooking wine.

Production process 1: Wash and slice the tender ginger for later use.

There is no particularly tender ginger in Beijing, so I had to use it. My mother said that it can be used with ginger, but ginger can’t be eaten. It’s too spicy.
2. Cut the duck into small pieces and marinate with cooking wine for 15-60 minutes, as long as possible.

3. Pour the cooking wine, and use the kitchen paper to soak up the water and cooking wine from the duck pieces. It must be dry.

4, put more oil in the pan, add the duck pieces after heating, start to explode, a bit like fried, but not so much oil.

5. Duck meat begins to dry, and when it is slightly yellow, put ginger slices and continue to explode.

6. When the ginger slices start to dry out, pour out the extra oil.

7. At this time, although the duck meat is already cooked, it is not enough.

Add some cooking wine and salt and cook for 15 minutes. Be careful not to dry the water during the cooking process. You can continue to add cooking wine or water.

8. Once the water has dried up, it will be ready to pan.