Duck meat is so refreshing to eat like this, the taste of the farmhouse 'Ginger Beer Duck' is full of dry aroma, rush to eat it out of the pot
Recently, the weather has been getting hotter and hotter, and it often rains heavily. The whole weather is a hot and humid state. At this time, we should eat less hot and dry food, such as fatty pork, beef and mutton. Summer is hot and humid, it is recommended to eat some cold meat, duck 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 prevent it from getting angry and help us get rid of heat and humidity.
When it comes to duck meat, the most popular way to eat it is beer duck, which removes the fishy smell and enhances the flavor without adding water. But today we also want to add a seasonal ingredient, that is young ginger. Recently, a large amount of young ginger has also begun to appear on the market. 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 anti-inflammatory; at the same time, it also effectively helps us kill bacteria and improve metabolism.
The combination of young ginger with duck meat is really a must. The duck meat is spicy and delicious, and the young ginger is fresh and crisp, appetizing and satisfying. Although a lot of young ginger is added, the spicy taste is not heavy at all. It tastes slightly spicy, which is especially suitable for this summer. It is both nutritious and satisfying.
Ingredients list: 1 duck, 1 catty ginger, 1 can of beer, 1 handful of green pepper, 1 handful of red pepper, green onions,
One fresh native duck, cleaned first. The internal organs should be treated well, and then the inside of the duck belly should be washed several times with running water, so that the smell of mutton can be washed away.
After washing, chop it into small pieces, put it into a bowl and add a base flavor, a spoonful of salt, a spoonful of pepper, a spoonful of cooking wine, 5 slices of ginger, a small handful of scallions, mix it to taste Remove the fishy smell, then marinate for 20 minutes.
Today I’m making fried duck with ginger. Naturally, ginger is indispensable. I use fresh young ginger. One big piece is enough, about half a catty to one catty. If you like to eat ginger, put more, the taste will be better.
Break open and clean first, then slice and set aside.
Prepare a pair of green and red peppers, wash and cut into rings for later use. If you like spicy food, you can also add some millet peppers.
Cut some garlic and green onions and cut them into slices.
Take the pan and pour the oil. After the oil is hot, pour in the duck meat and stir fry. Stir fry on high heat to dry the water first. Remember to fry for a while.
When the oil in the pot is fried brightly, you can season it. Add peppercorns, star anise, dried chili, garlic, and scallions until fragrant, and then add a spoonful of bean paste to fry red oil.
After the aroma comes out, pour in the chopped ginger, a can of beer, cover the lid and cook for 30 minutes on high heat. The specific time is still under your control, the firepower is different, and the cooking time of the native duck will be longer.
When the duck meat is cooked, it is fine. After opening the lid, pour in the green and red peppers. Add light soy sauce, chicken essence, salt and sugar for seasoning, stir fry evenly, and dry the soup on high heat.
A delicious and delicious ginger fried duck is ready. It is full of dry aroma and super tasty.
The duck meat is tender and delicious, paired with the spiciness of young ginger, there is no smell at all, so try it out if you like it.
Rong'er Tips:
Duck meat must be fresh to make it delicious.
Put as much ginger as possible, the taste is not very spicy, crisp and tender, it tastes slightly spicy, and it really goes well with rice.
It is very important to remove the smell of duck meat. If it is not done properly, the taste will be very heavy and affect the taste. If you are 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 delicious taste, remember to add enough at one time, don't add it halfway.