Originating in Quanzhou, Fujian Province, and then spreading to other parts of China and even overseas, ginger hen duck is a famous snack of the Han chinese tradition in Fujian. The deliciousness of the duck meat is fused with the spicy flavor of ginger, which is moist but not greasy, warm but not dry. Suitable for seasonal replenishment. Julie today to teach everyone to make this blood double supplement of the ginger hen duck ~ [more wonderful Weibo @ Julie kitchen | WeChat Julie's delicious kitchen]
by Julie Life Diary 【Douguo Food Official Certified Master】
1 duck
Ginger mother 300g
Sesame oil 25ml
Rice wine 30ml
Raw soy sauce 10ml
Old soy sauce 10ml
Rock sugar 10g
Fragrant leaves 3g
Octagon 5g
1: Wash and cut the duck into pieces, bring the water to a boil, add the duck and blanch the water. Remove the duck when it turns white, rinse and drain.
2: After washing the ginger, strip the skin and slice it, heat the sesame oil in the pot, and stir-fry the ginger slices until golden brown.
3: Stir-fry the ginger and stir-fry the duck.
4: Add a little old soy sauce and stir-fry to color. Add star anise and fragrant leaves and sauté until fragrant.
5: Pour rice wine and hot water over the duck and turn on the heat. Add rock sugar, soy sauce, bring to a boil and reduce heat.
6: Simmer for about 40 minutes, until the soup is almost finished.
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