Health effects
Ginger: reduce phlegm and stop vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Cooking wine: activate blood circulation and remove blood stasis
Ingredients
Thin-boned Farm Duck ( Half one ) | Octagonal ( 2 pieces ) |
| Geranium leaves ( 3-4 pieces ) | Ginger ( 5 grams ) |
Salt ( 10 grams ) | Sugar ( 6 grams ) |
Salt (for scrubbing the duck) ( 8 grams ) | Cooking wine ( 5 grams ) |
How to cook duck
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1. For thin-bone farm duck, wash the duck skin with salt.The cooked duck will be more fragrant.Fold the duck wings into the roots of the duck wings, and bend the duck feet on the sides of the duck legs.During the cooking process, the duck wings and duck feet will not rot.
2. Prepare simple spices.Zhanjiang white-cut duck pays attention to the fragrance of the duck itself.No need Too much seasoning.
3. Boil hot water in the pot, add salt, cooking wine, sugar, duck, ginger, star anise and fragrant leaves.Cook until 9 times cooked and take it out.
4. Let cool and then cut into pieces and plate.Picture of the finished product.(I cut the pieces unevenly, so I just used the whole duck)
Tips
In Zhanjiang, Guangdong, the locals make boiled duck with one step of selecting the duck, two steps of boiling the duck, and three steps of seasoning.The selected ducks are all local fine-bone farm ducks, and no feed ducks or large-bone ducks are used.To cook the duck, it is required to cook it slowly until it is 90% cooked.After cooking, the duck meat is fragrant and is delicious when dipped in ginger or ginger soy sauce.Very tasty.
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