Ginger mother, not ginger's mother, generally refers to old ginger for more than a year.
I once went to a friend's house and tasted the "ginger hen duck" that his mother cooked in a big pot, using old ginger and positive duck. In winter, the duck weighs only about ten pounds, and is cooked in a large cauldron of the farmhouse wood stove, in addition to these two ingredients, it is also added with "ten complete" large supplementary herbs. The whole kitchen is filled with the aroma of ginger and duck and medicinal herbs, and after more than 1 hour of "boiling" a bowl of hot "ginger hen duck" arrived. Start warming up by hand, drink two mouthfuls of soup, no, I have to put down the bowl first, not too hot, but hot, too complementary!
Remember to drip firmly on this tonic "ginger hen duck". I heard that the "ginger hen duck" in Quanzhou is also very famous, and I had the last chance encounter, and I drove with my friends to eat and see. Oh, why is the ginger hen duck coming up completely different from my imagination! Repeatedly with local netizens indeed, yes.
What is the difference between the ginger hen duck in Quanzhou? It has no soup, more like the "dry pot" method, there is no medicinal herbs, very simple ginger and duck, that is, come, then be safe, when foodies have the courage to try. Open to eat, ginger slices and duck meat are delicious, dry pot aroma, more suitable for rice and wine, to say who wins and who loses, there is no absolute conclusion, only suitable for your own taste, the biggest difference between the two is in the "soup" The former's soup is wide enough, the latter almost no soup, so you can use the amount of soup to determine that it is the ginger hen duck in that area.
The supplementary "ginger hen duck" uses a fan duck, a Quanzhou-style duck, and a hemp duck can be selected. After eating last time, I received the old ginger planted by my father, a good neighbor in China, and the worm missed the "ginger hen duck", ginger has, duck? I use the duck legs of the hemp duck to make a look.
"Stir-fried ginger" is a key step in this dish, can not be "fire" style stir-frying, ginger will become bitter, not fragrant. Patience, only then can there be "good Jiang Jun"
Ma duck is closer to the vegetable duck, cooking is very appropriate, and easy to cook, the only drawback is that the meat quality is not solid enough, but there is "Jiang Jun" escort, dry pot cooking out of the duck meat, more teeth, has been dirty duck smell, but also "Jiang Jun" to clean up, said that it is half a duck meat quality, absolutely no one denies. Ginger slices, you absolutely can not miss, do not worry about it will be spicy, on the contrary, ginger slices were robbed first, this group of foodies, the tongue is really powerful. Ginger is faster than duck, ginger releases the pungency of ginger, sucks in the sweetness of duck, and it is difficult to eat. A pot of main and sideline ingredients, all picked up, someone has taken the initiative to go down the strip, have to eat it dry and wipe it clean. Hot noodles, wrapped in sauce at the bottom of the pot, clean as if washed. This bowl of noodles is under the belly, and each one is "exhausted" and comfortable.
〈Material Purchase〉
Half a pound of ginger (no, you can use general ginger), about 350 grams of duck (or buy a single duck leg), rapeseed oil
Seasonings: light soy sauce, dark soy sauce, cooking wine, sugar, pepper, allspice
〈Specific Method〉
Sliced ginger, about 0.3 cm thick.
Put two spoonfuls of rapeseed oil in the pot, half of the ginger slices first, simmer slowly over medium-low heat, don't be anxious.
Sauté until the skin is slightly caramelized, you can fish out half, and then add the other half of the ginger slices and stir-fry. At this time, there are two kinds of ginger slices in the pot, one is sautéed with burnt aroma, and the other is simply fried incense.
Cut the duck meat into pieces, which can be appropriately larger, and one duck leg, I only cut it into three pieces. Do not have to blanch, wash, drain can be put into the pan to fry, pay attention to the heat, keep the heat medium and low, do not move it too early. Fry until the grease of the double-sided duck skin oozes out and has a golden brown color.
Add soy sauce, old oil, pepper, five-spice powder, sugar, cooking wine, bring to a boil over high heat, reduce the heat to simmer for about half an hour, then add the ginger slices that have been dried in advance on the duck noodles, cover the pot and simmer for another 10 minutes.