Stewed Duck with Ginger and Wushuizi #kitchenzhidesixie#

Overview

1. You can ask the merchant to cut the duck into pieces. 2. Duck itself contains water, so there is no need to add water. 3. Choosing sub-ginger to stew is relatively easy to eat, and it has no spicy taste and can remove the fishy smell

Tags

• hot dishes
• home cooking
• children
• old man
• winter recipes
• banquet dishes
• dinner
• celery
• colorful pepper
• coriander
• dried chili pepper
• old soy sauce
• onions
• rice wine
• zijiang
• native duck
• soy sauce

Ingredients

Steps

1. 1 Wash and prepare all materials

   

2. 2 Put oil into the Supor enamel cast iron French stew pot, lightly sauté the onions, peppers, and ginger

   

3. 3 After sauteing the sesame seeds and ginger, add the duck and stir-fry until it changes color

   

4. 4 Add soy sauce, dark soy sauce, and rice wine and stir-fry evenly

   

5. 5 Cover the Supor enamel cast iron French saucepan and simmer over medium-low heat for 30 minutes

   

6. 6 Sprinkle the side dishes evenly on the duck and simmer for another 3 minutes

   

7. 7 Sprinkle with chopped green onion and coriander before serving

   

8. 8 Slightly spicy, the duck is soft

   

9. 9 My photography skills are limited on rainy days, so I’ll just make do with it

   

10. 10 Children who don’t dare to eat spicy food can’t help but eat it