Health effects
Zanthoxylum bungeanum: Dehumidification
Star anise: Regulate qi, relieve pain, dispel cold
Ingredients
Tender duck ( Half ) | Zijiang ( half a catty ) |
Zanthoxylum bungeanum ( Appropriate amount ) | Douban ( Half spoon ) |
Single garlic ( 1 piece ) | Xiaomi Spicy ( 2 pieces ) |
Scallions (appropriate amount) | Star anise ( 2 pcs ) |
Sannai ( 2 pcs ) | Light soy sauce ( Moderate amount ) |
How to make ginger duck
1. Prepare ingredients, wash and set aside.
2. Mince the onion, shred the garlic and millet, and prepare a little pepper.
3. Slice the ginger.
4.Cut the duck into small pieces.
5.Put the slaughtered duck pieces into boiling water for a while, remove and drain.
6. Place the clean pot on a high fire, drain it, pour in the oil and heat it, add the garlic and peppercorns , spicy millet, stir-fry half a spoonful of watercress until fragrant.
7.Pour the duck into the pot, add some light soy sauce, and 1 tablespoon of salt and stir-fry.
8. Stir well and add some water, add three nai, star anise, cover the pot and simmer for 5 minutes.
9. After the duck is cooked, use the leftover oil in the pot to deep fry it, then shovel the duck up after frying., leaving residual oil in the pot.
10.Pour the cut ginger slices into the pot and stir-fry for a while.
11.Pour the duck into the pot and stir-fry.
12. Place on a plate and sprinkle with chopped green onion.
Tips
Step 8 If you like the meat to be softer, add more water and simmer for a while.When frying the duck with Zijiang, add some salt in advance to make it more delicious.
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