Winter supplements, the north often eats lamb pots, the south loves ginger hen duck, cold and warm, family stove steaming hot, more than countless in the world!
Ginger hen duck is a famous dish in southern Fujian. Xiamen people refer to the old ginger that is more than three years old as "ginger mother", and they believe that it can drive away cold and dampness! The ginger mother neutralizes the coolness of the duck meat, and the cooked duck meat is not only tasteless, but also caramelized sweet and warm, "Once the ginger mother and duck meet, they will win countless in the world"!
One. Ingredients: Duck meat (Firebird Brother uses duck legs, more meat, flavor, less bones).
Two. Spices: ginger, coriander, star anise, fragrant leaves, peppercorns, cinnamon.
Three. Seasoning: soy sauce, rice wine, black sesame oil, white pepper (powder), sugar.
Four. steps:
1. Slice the ginger, chop the coriander, place the star anise, fragrant leaves, and peppercorns in a small cloth (stew) bag, and chop the duck (without bone) (each piece is as close as possible in size) and set aside.
2. Add white pepper (powder) and rice wine in the pan (without oil) in the pan to simmer the oil, then stir-fry half of the ginger slices until the ginger flavor comes out, add white pepper (powder) and rice wine and stir-fry; at the same time, prepare the casserole dish to heat while spreading the other half of the ginger slices on the bottom of the casserole.
3. Fry the black sesame oil, soy sauce and sugar in the pan until the duck is colored, then pour the whole pot into the casserole, put in the cinnamon and the small cloth (stew) bag that has just been filled with star anise, fragrant leaves, and peppercorns, add water for less than 1 cm of duck meat, and then reduce the heat to another 10 minutes (above).
4. Pick out the cinnamon and small cloth (stew) bags, sprinkle with coriander, stir slightly, and eat.