Roasted duck with ginger

Overview

The baby at home wants light food, while the father wants strong food, so every dish is painstakingly cooked. The purpose of this is to take out a few pieces and chop them into pieces for the baby to mix with rice when the duck meat is already cooked by the time step six is reached. Then pepper the rest and accommodate the baby’s father

Tags

• hot dishes
• meat dishes
• hunan cuisine
• old man
• autumn recipes
• banquet dishes
• chili noodles
• garlic
• oil
• zanthoxylum bungeanum
• zijiang
• ziya
• salt
• soy sauce

Ingredients

Steps

1. 1 Zi Ya Shui Shui

   

2. 2 Fry the duck in a little oil over medium-high heat until the duck fat comes out, add peppercorns and stir-fry

   

3. 3 When the duck meat is dry, add cooking wine, ginger, sugar, a little more soy sauce (you can mix light soy sauce and dark soy sauce), and stir-fry until browned

   

4. 4 Pour boiling water, cover the duck meat, bring to a boil over high heat, and simmer over medium-low heat

   

5. 5 After about twenty minutes, the water is almost dry. I cut the ginger pieces with a hob. The taste is okay, but if you don't like ginger and want to try it, it's too big, so it's better to slice it. Add salt and taste

   

6. 6 After about twenty minutes, the water is almost dry. I cut the ginger pieces with a hob. The taste is okay, but if you don't like ginger and want to try it, it's too big, so it's better to slice it. Add salt and taste

   

7. 7 Stir-fry until it is completely dry and there is no more soup in the pot, add the chili noodles and continue to stir-fry

   

8. 8 Fry until completely dry. Fry some sesame seeds and serve on a plate

   

9. 9 The taste is okay, it would be better if you add pickled pepper and pickled ginger. If there is more sugar, more dried chili peppers, and vinegar, it will be a strange-tasting duck