For a long time, the Sichuan Cai cuisine has been exuding its unique charming atmosphere, attracting Bayang diners.Ginger Duck Duck is a traditional dish of Sichuan cuisine. Soaking duck meat with ginger ginger juice.The whole vegetable sauce is strong, spicy and tender, which makes you infinitely memorable.
The method of ginger exploding ducks
1 duck, 500 grams of Zinger, 5 green peppers, 5 red pepper, 1 garlic, 1 shallot, a moderate amount of Douban, 1 teaspoon of cooking wine, an appropriate amount of vegetable oil, 15 peppercorns, 1 piece of old ginger.
Step method 1. Ducks are slaughtered, burned, washed, cut into pieces, and flavored with salt, ginger, and cooking wine for 30 minutes.
2. Slice slices of ginger, cut into strips of green and red pepper, cut into sections for use.
3. Open the heat, heat the vegetable oil in the wok, add ginger, garlic, peppercorns to stir -fry the aroma, then add Douxian Douban Sad, add duck meat pieces and stir -fry, add a small amount of vinegar, sugar to taste, add 200 add 200Milliliters of water or broth, burst dry water.
4. After the water feels slightly, add the Zijun Ginger to fry for 10 minutes, and finally add green pepper, red pepper, stir -fry the heat for half a minute to turn off the heat for half a minute.
Cooking skills 1. Be sure to stir -fry the duck meat to be delicious.
2. The Douxian Douban Sauce in it has a salt flavor, so you dont need to put salt anymore. Of course, you have to taste it according to your personal taste. You can taste it before you leave the pan. Add salt properly according to your personal taste.

Related tags： Catering