Ginger fried duck

Overview

As the saying goes, eat radish in winter and ginger in summer, and duck is a very good nourishing food. When summer comes in the southwest, we have a delicious ginger-fried duck dish. I made this homely dish today

Tags

• hot dishes
• doubanjiang
• fresh chili
• light soy sauce
• msg
• old soy sauce
• white sugar
• zanthoxylum bungeanum
• garlic
• tender duck
• young ginger

Ingredients

Steps

1. 1 Prepare all ingredients. Wash the duck and drain the water, pour it into the wok and stir-fry until the water is slightly dry. Add cooking wine and continue to stir-fry until the water dries up. Then pour in oil and continue to stir-fry until the duck fat changes color

   

2. 2 While stir-frying, add Sichuan peppercorns, garlic, and bean paste one by one and stir-fry until there is a rustling sound when pushed (that is, stir-fry the bean paste dry), then add dark soy sauce, white sugar, pour a little more cooking wine, mix well, add the lid and simmer until the water dries up. (Smoldering will make it more delicious)

   

3. 3 Add the thinly sliced young ginger and stir-fry, then add the fresh chili pepper, pour a little light soy sauce and stir-fry again and turn off the heat. Add a little MSG, stir well and serve.