Duck meat is cool to eat like this, the farmhouse taste 'Zijiang Beer Duck', the dry fragrance is overflowing, and it is eager to eat it out of the pot
The weather is getting hotter and hotter recently, and there are often heavy rains, and the whole weather is a hot and humid state. At this time, we should eat less hot food, such as fatty pork, and beef and mutton. In the hot and humid summer, it is recommended to eat some cool meat, duck meat is a good choice. Duck meat is cool in nature. This season is really a good season to eat duck meat. It can not only supplement nutrition, but also will not get angry and help us to get rid of the heat and humidity.
When it comes to duck meat, the most popular way to eat it is beer duck, without adding water, to remove the fishy smell and enhance the flavor. But today we have to add a seasonal ingredient, which is ginger. Recently, young ginger has also begun to be listed in large quantities. It is crisp and tender, and it looks delicious. In addition to being delicious, ginger is also a very good ingredient. It has the effects of regulating the spleen and stomach, reducing stomach qi, and reducing inflammation; at the same time, it also effectively helps us to sterilize and improve metabolism.
It can be said that the combination of ginger and duck is really a must. The duck is spicy and delicious, and the ginger is fresh and crisp, which is appetizing and satisfying. Although there is a lot of ginger, the spicy taste is not heavy at all, and it tastes slightly spicy, which is especially suitable for this summer. It is not only nutritious but also satisfying.
List of ingredients: 1 duck, 1 catty of ginger, 1 can of beer, 1 green pepper, 1 red pepper, green onion,
One fresh duck, clean it first. The internal organs should be treated well, and then the duck belly should be washed several times with running water, so that the smell of mutton will be washed away.
After washing, chop it into small pieces, put it in a bowl and add a bottom taste, a spoonful of salt, a spoonful of pepper, a spoonful of cooking wine, 5 slices of ginger, a small handful of green onions, grab and mix to taste Remove the fishy smell and marinate for 20 minutes.
Today’s cooking is ginger fried duck. Naturally, ginger is indispensable. I used fresh ginger, 1 large piece is enough, about half a catty to a catty. If you like to eat ginger, add more, the taste will be better.
Break it apart and clean it, then slice it for later use.
Prepare a handful of green and red peppers. After washing, cut them into circles for use. If you like spicy food, you can add some millet peppers.
Cut some garlic and green onions, and cut them into slices.
Pour the oil into the pot. After the oil is hot, pour in the duck meat and stir fry. Stir fry on high heat and fry the water first. Remember to fry for a while.
When the oil in the pot is lightly fried, you can season it. Add Chinese prickly ash, star anise, dried chili, garlic, and green onion until fragrant, and then stir-fry with a spoonful of bean paste to make the red oil.
After the fragrance comes out, pour in the chopped ginger, a can of beer, cover with a lid and cook for 30 minutes. The specific time is still under your control, the firepower is different, and the soil duck will take longer to cook.
When the duck is cooked, pour in the green and red peppers after opening the lid. Season with light soy sauce, chicken essence, salt, sugar, stir fry evenly, and then drain the soup over high heat.
A delicious and easy-to-eat ginger fried duck is ready. It is fragrant and super tasty.
The duck meat is fresh and delicious, with the spiciness of the ginger, there is no smell of mutton at all. If you like it, try it.
Rong'er Tips:
The duck meat must be fresh and delicious when it is made.
Try to put as much ginger as possible, the taste is not very spicy, it is crisp and tender, and it tastes slightly spicy, which is really delicious.
It is very important to remove the taint from the duck meat. If it is not done, the taste will be very heavy and affect the taste. If not blanching, remember to marinate for a while in advance. Then adding beer is also the key to getting rid of the fishy smell and deliciousness. Remember to add enough at one time, and don't add it halfway.