Braised duck with ginger
Overview
Ginger can be eaten all year round, but it is most popular in mid-summer when it is newly launched, and its value is relatively at its peak. Freshly unearthed young ginger with buds has sufficient water content, the meat is crisp and tender, has very little muscle fiber, and is not spicy. It is called sub-ginger and can be eaten with poultry. It is definitely a seasonal vegetable delicacy that tantalizes the taste buds.
Tags
Ingredients
Steps
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Wash the duck meat and chop into small pieces.
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Slice ginger and garlic, cut green and red peppers into horseshoe shapes and remove seeds.
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Heat some oil in a clay pot and sauté the garlic slices until fragrant.
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Pour in the duck pieces and sauté over medium-high heat until they turn yellow and become oily.
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Add Pixian bean paste, light soy sauce, dark soy sauce, and rock sugar and stir-fry evenly.
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Pour in rice wine and bring to a boil over high heat, then reduce to low heat and simmer for 20-30 minutes.
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When the soup is slightly thick, add the ginger and continue to simmer for 10 minutes, add the chili and stir well before serving.
