Duck meat we listen to the most is fried, but the practice of stir-frying everyone knows that you are not just, most of the fried duck made are that one taste, not attractive at all, cooking must learn to innovate, just like we are behind the same, to be able to have some changes in all aspects, the same life is easy to make us lose morale, gradually will not think of enterprising, content with the status quo is our biggest shortcoming, A delicious stir-fried duck should be very rigorous from the choice of materials to the production process.
When we start to make fried duck, first cut and prepare our ingredients, duck meat, green two wattles, garlic, dried sea pepper festival, cooking wine, old soy sauce, sugar, salt, watercress, green and red pepper, green and red pepper, green onion and ginger, buy duck be careful not to buy old duck, old duck meat is very tight and not tender at all, so that the time to cook up will be very long, green and red pepper dried sea pepper festival and spices put together, zai ginger green two thorn strips chopped into slices and sections, green onions and garlic are also cut into slices, Pixian bean paste and homemade chili sauce put in a bowl for later.
Buy back the duck washed and chopped into small pieces, the pot washed and put the duck meat quickly add water did not pass the duck meat, after blanching the water, the surface of the foam removed from the duck meat fished out drained water for later, some friends do not like to blanch the water, then we add ginger, salt and cooking wine marinated for half an hour, when boiling water can be appropriately added to the cooking wine into it, washed clean pot, add the appropriate amount of cooking oil to heat and then put in the watercress sauce to fry the red oil, and then put in ginger, garlic, peppercorns, dried sea pepper festivals, spices continue to stir-fry evenly, fry out the fragrant red oil to add to the duck.
Stir-fry until the duck meat is slightly colored, add a little vinegar and sugar to freshen, add 200ml of boiling water, if the broth that has just been boiled in water is not poured out, you can also use broth to replace it, no duck meat can be boiled, the water boiled after changing to medium heat, boiling for 40 minutes on medium heat to let the duck meat absorb the soup is almost the same, and then add ginger and two thorn strips and dried sea pepper knots to use high heat to stir-fry, about 5 to 6 minutes, let the smell of ginger and two thorns completely integrate into the duck meat, stir-fry until the color is even, you can get out of the pot.
As for why you should use ginger to make this duck meat, it is because the ginger is very tender, the ginger boiled out of the ginger juice will have a better ginger flavor, with the way of stir-frying duck meat can be the duck meat in the fat can be squeezed out, so that the duck fat and not greasy is very delicious, and so fried ginger with the unique flavor of duck meat, with the sauce of the watercress sauce and some spicy taste, this compound taste will snake this dish smell more intense, spicy and fragrant, let people have endless aftertaste.
No matter what kind of dish we make, as long as we do more, we will slowly discover the mystery, and after we find the mystery, we can better innovate this dish and make a more memorable taste than before, which we need to accumulate over time to complete.
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