Stir-fried duck with ginger

Overview

Stir-fried duck with ginger is a very delicious home-cooked dish. As the saying goes, eat radish in winter and ginger in summer. Zijiang tastes crisp, tender and refreshing, and the fragrance of duck is integrated into the Zijiang. When paired with the dish, the two really complement each other.

Tags

• hot dishes
• meat dishes
• braised soy sauce
• chicken essence
• chili sauce
• cooking wine
• honey
• oil
• old ginger
• onions
• oyster sauce
• red pepper (pickled pepper)
• zanthoxylum bungeanum
• zijiang
• fermented bean curd
• salt
• tender duck

Ingredients

Steps

1. 1 Have all materials ready. Cut the duck into small pieces, shred the ginger and pepper, chop the green onions and ginger and set aside.

   

2. 2 Put water in the pot to boil, add duck pieces and blanch them.

   

3. 3 Take out the duck pieces, wash off the foam, pour out the water in the pot, clean the pot, wipe off the water, heat the oil until it is 70% hot, add the peppercorns, ginger and garlic to the pot.

   

4. 4 Add the duck pieces, stir-fry the duck pieces over medium-high heat to release the oil, then add the red pickled peppers and stir-fry, remove from the pot and set aside.

   

5. 5 Reduce the heat to low, pour red pepper, fermented bean curd, chili sauce, oyster sauce, braised soy sauce, cooking wine, honey and other seasonings into the remaining oil in the pot, and stir-fry slowly to release the flavour.

   

6. 6 Pour in the duck pieces and stir-fry evenly, add the soup or water that covered the duck pieces, cover and bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

   

7. 7 Add ginger and salt and continue cooking for about 15 minutes.

   

8. 8 Cook until the sauce is thick and the meat is soft. Add an appropriate amount of chicken essence, sprinkle some chopped green onions and stir-fry twice. Remove from the pot, plate, and serve.