Ginger is the soul of this dish, must not be omitted, it dispels cold and dampness, with duck meat can nourish the yin and reduce the fire, but also neutralize the coolness of duck meat, cooked duck meat not only has no fishy taste, even the pungent taste of ginger itself has become fragrant, a whole dish is delicious. Eat it and the whole body is warm, to make up for it.
by Xiaoyu Private Chef 【Douguo Food Official Certified Master】
1 duck
Ginger 60 g
Rice wine 50ml
2 incense leaves
1 piece of cinnamon
2 octagons
Sesame oil 45 g
Light soy sauce 30 g
Dark soy sauce 15 g
1: Wash and drain the ginger and slice it, chop the duck into small pieces.
2: Prepare a pot of cold water, put in the duck meat, turn the heat to medium heat, boil the duck meat and remove the blood foam.
3, in addition, prepare a pot to heat, add sesame oil, and then add ginger slices, medium-low heat to sauté the ginger slices to bring out the aroma, leave the bottom oil in the pot.
4: Add cinnamon, star anise and fragrant leaves and stir-fry until the surface is slightly yellow.
5: Continue to add the sautéed ginger slices, then pour in rice wine, soy sauce and soy sauce, stir-fry evenly. Rice wine is also a key to this dish, it is not recommended to omit it, nor is it recommended to replace it with cooking wine, the taste is different.
6: Then add boiling water over duck, bring to a boil over high heat, then reduce heat and cover and simmer for 1-2 hours. Adjust the time according to the old tenderness of the duck meat, the older the meat, the longer it lasts. If you use a pressure cooker, you can control it for 35-60 minutes.
7, wait for the duck meat to cook to the degree of like, you can open the lid on high heat to collect the juice, this step can taste salty, feel light and then add a small amount of salt. The soup is almost ready to come out of the pot.
If you use a pressure cooker, you can control it for 35-60 minutes.
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