Think about it, the practice of the southern Fujian ginger hen duck also has the same magic, these thousands of years of the dish, must have its special place, so today we will talk about the ginger hen duck. Ginger hen duck is the slaughtered whole duck into the casserole, add enough ginger and wine slow simmering, across the ten miles can smell the ginger aroma emitted by the ginger hen duck, can not help but stop to taste. The ginger hen has a turmeric yellow skin and an attractive color, while the duck meat is admirable because it melts into the taste of ginger slices and wine, and the bite is just right, lingering in the tip of the tongue.
If you want to ask where the ginger hen duck in southern Fujian is the most authentic, then I can't say it indiscriminately, after all, the southern Fujian region is so big, I want to say that the ginger hen duck in Quanzhou is delicious, and the people of Xiamen will say that the ginger hen duck in Xiamen is the most authentic and delicious, of course, the people of Zhangzhou will definitely say that Zhangzhou is the most authentic and delicious. It is said that the Family of Southern Fujian is the pride of everyone for the taste of their hometown, and they will want to prove its existence every time they discuss cultural cuisine.
Where am I going to ask where the delicious ginger hen duck is? I will tell you that the ginger hen duck made by my mother is the most delicious. I have to admire the older generation in addition to being industrious and simple, they are also silently contributing to the inheritance of Minnan food culture. Mother has no skill in making ginger hen duck, she uses the most streamlined ingredients to match, discards angelica, star anise, cinnamon and other ingredients, but only adds a lot of ginger and pure rice wine to slow stew, not only just right to make the duck meat more mellow and spicy, but also retains the original taste of the duck.
► Ingredients: Duck, ginger, rice wine, sesame oil, salt, sugar
► Production Process:
Step 1: Duck, duck is the best
This time the duck made ginger hen duck is raised by the mother herself, slaughtered and eaten, the meat is particularly fresh, so as long as the cut duck meat is washed several times with water, washed until the blood water is almost clean, no need to add cooking wine and ginger blanching.
Note: If you buy cold and fresh duck meat in the supermarket, you can't judge whether it is fresh, it is recommended not to be lazy, according to the procedure, add some ginger and cooking wine to blanch, hold off the blood foam, and then clean it.
Step 2: Ginger, the older the more flavorful
Making ginger hen duck plus ginger I am not stingy at all, half a duck put about a pound. Wash the ginger skin and cut into thin slices for later. Ginger hen duck must use old yellow ginger, ginger is more spicy than ginger, the taste is heavier, and the taste is more intrusive. Ginger cut surface is earthy yellow, less moisture and more fiber, to buy authentic ginger, I usually look for the old grandmother who buys vegetables in the vegetable market.
The elderly often say that when cooking meat such as beef, sheep and duck, the ginger skin should be retained, and the coolness of the ginger skin should be used to balance the heat of the ginger meat, so when making ginger hen duck, the old ginger skin can be cleaned as long as it is cleaned, without peeling.
Step 3: Oil, sesame oil is the hottest supplement
Heat the oil, put more sesame oil in the pan, after the oil is warm and hot, put the cut ginger slices into the frying, then turn the heat to low heat, let the ginger slices slowly fry to dry up, and the surface is slightly brown, and then pick up the ginger slices for later.
Note: Do not keep on fire, otherwise the oil temperature is too large, the sesame oil carbonization, will produce toxins, toxic proteins, etc., more likely to cause fire, skin allergies and other adverse reactions.
Stir-fry with sesame oil, sesame oil and ginger, it is hotter than the usual cooking oil.
Step 4: Sauté the meat until oil comes out
If you want the duck to taste fat but not greasy, the degree of duck stir-frying is also very critical. Sauté the duck in a frying pan and stir-fry with a spatula until the duck is evenly coated with sesame oil, then sauté slowly over low heat until the skin of the duck slowly produces oil.
As I showed below, after slow frying, the duck skin grease has been forced out, fried until the duck skin is slightly browned, so that the duck meat is cooked with the best taste and tastes not too greasy.
Step 5: Wine, rice wine is the most mellow
First spread a layer of ginger slices at the bottom of the casserole, and then pour the sautéed duck into the casserole, so that the casserole in the casserole can immerse the ginger hen duck from top to bottom.
Add the rice wine without chicken, add some white sugar and salt to enhance the taste, top with a layer of ginger slices, and simmer for about 2 hours. Because the home-raised duck is raised for a long time, the meat will be stronger, and the simmering time will be longer than that of the cold fresh food bought outside.
If there is no rice wine, it is also possible to replace it with beer or liquor, and rice wine has the most mellow taste;
If you want a more aromatic wine, use rice wine; if you are not strong enough, the ratio of water to rice wine can be adjusted appropriately.
1, ginger is divided into ginger and ginger, ginger duck to use ginger, in order to make its taste more intense. In southern Fujian, ginger is often eaten as a sauce or as a side dish. Ginger is often used in cooking or as a cold repellent ingredient, ginger cross-section is earthy yellow, less moisture, a lot of fiber, smells heavy, the taste is more spicy. Minnan people have a very good way of using old ginger, such as when a woman sits in confinement, three meals a day this ginger is indispensable. For example, ginger fruit, ginger fried noodle line, ginger fried pigeon and so on.
2, in many places in the rural areas of southern Fujian will brew a lot of rice wine, self-brewed rice wine sweet with sweetness, drink a bite is really refreshing and happy. Generally, whoever is pregnant will pinch the month to brew rice wine, and when it comes to making confinement, it is a large barrel of use, stewed chicken soup, wine stuffed dumplings, egg rice wine soup and so on.
3, sesame oil flavor when raw cold, heating after heating; and ginger and wine are also hot, so ginger duck is very hot supplement. However, sesame oil is not tolerant to high temperatures, so during the process of sautéing ginger, it is necessary to simmer slowly over low heat and sauté until the ginger slices are almost dry. But if you are a person with physical heat, it is better to eat less, so as not to get too hot.
4, ginger hen duck, ginger hen duck, duck to choose the duck meat, the duck is divided into the earth duck and the positive duck, the southern Fujian dialect translates also so called. If you don't know how to distinguish, look at the mouth type, the mouth of the positive duck is red, and the mouth of the duck is black band red or other colors. Duck meat is low in fat and high in nutritional value, and has the highest protein content among meat animals.
The authentic recipe of ginger hen duck varies, and each household will have its own unique cooking method, with different ingredients, but ginger, rice wine and sesame oil are indispensable. There is no such thing as authenticity in food, and most importantly, it is the appetite it meets that matters most. In addition, the sharing of food tutorials is only an exchange of information, which can be flexibly changed according to each person's tastes and eating habits, and does not mean that it is step-by-step.