Braised duck with ginger: a seasonal home-cooked appetizer

Overview

Ginger can be eaten all year round, but sub-ginger, which comes on the market in early summer, is the most expensive. Zijiang with teeth is rich in water, the meat is crisp and tender, and it is relatively refreshing. Cut the ginger into shreds and cook it with duck meat. The duck meat is tender and delicious, and the ginger shreds are tender and not spicy. It is delicious and appetizing when used with rice.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• lunch
• appetizing
• chili
• duck
• edible oil
• old ginger
• stock
• zijiang
• salt

Ingredients

Steps

1. 1 Choose ginger with more ginger teeth.

   

2. 2 Wash and cut into shredded ginger.

   

3. 3 Wash the duck and cut into pieces.

   

4. 4 Wash the old ginger, put it into the pot together with the duck meat, and add enough water to cover the ingredients.

   

5. 5 Bring to a boil over high heat, skim off the foam from the duck meat, and set aside for later use.

   

6. 6 Wash the peppers and chop them finely.

   

7. 7 Heat the pan with oil and lightly fry the ginger.

   

8. 8 Stir-fry the ginger until soft and set aside

   

9. 9 Stir-fry the duck meat in the original pot until the duck meat is slightly brown.

   

10. 10 Add the soup stock, turn to medium-low heat and simmer for ten minutes.

    

11. 11 Turn to high heat, add shredded ginger and stir-fry evenly.

    

12. 12 Add chili pepper and salt to taste.