Ginger duck

It's weekend time again! As a Fujianese, I have never done ginger duck before and decided to give it a try on the weekend! I went to the supermarket early in the morning and bought duck meat and wine, and said that we would do it :P this is a very simple stew, and it is very tempting, which is very suitable for showing your hand at home There are two seasonings in the :D—————————————————— ingredient list because: the traditional method is rice wine, which has no sweetness and will leave a fragrance after cooking. I was inconvenient in the dormitory, so I didn't buy rice wine, so I bought sake. Although there is no added sugar in the list of ingredients, the sweetness of the fermented sweet koji is not low, and it is as sweet as the juice, so there is no need to add additional sugar. Use whatever ingredients you have on hand, and both versions of the seasoning will do.

Ingredients

Duck 500 g

Ginger? 2 large

Sesameoil 50 ml

Seasoning1#Brewing:sweet,noadditionalsugar

Lightsoysauce 1 stir-fryspoon

darksoysauce 0.5 whiteporcelainspoon

Sakebrewing(juicewater) 200 g

Salt 1 seasoningspoon

Seasoning2#Ricewine:onlywinearoma,needtoaddrocksugar

lightsoysauce 1 stir-fryspoon

darksoysauce 0.5 whiteporcelainspoon

ricewine 300 g

rocksugar 1 smallhandful

salt 1 seasoningspoon

Cooking Instructions

Blanch the duck meat you bought, put a little ginger cooking wine, skim off the floating powder, cook for 3~5 minutes, remove and set aside.

If you think the duck is fresh and doesn't need to be blanched, take a moment to soak the blood and drain it for later use.
The time to blanch the duck meat is just right to cut the ginger slices, I used two heads of ginger and cut them into slices for later use (I forgot to shoot this step!). ï¼‰ã€‚
Remove from the pot and stir-fry the ginger slices with sesame oil.

About 50~70ml is fine, and I used this bottle.
Simmer slowly over medium-low heat.

This step is also equivalent to moistening the pot, and the subsequent fried duck meat will not stick.
Until the surface of the ginger is wrinkled, curled, and begins to color.

Take out the ginger slices and set aside, and keep the oil in the pot.
Stir-fry the duck in hot oil.
Until the surface of the duck is slightly colored, pour in the ginger slices and stir-fry to allow the flavors to meld slightly.
Turn to the lowest heat to taste:
Add light soy sauce and dark soy sauce to stir-fry the flavor of the light soy sauce.
Then I added the sake brewing juice, because I didn't buy rice wine, so I used the sake brewing juice.

After adding the juice, you don't need rock sugar/sugar to taste, taste the taste, and add a spoonful of salt.

â€”â€”â€”â€”â€”â€”â€”â€”â€”â€”â€”â€”
If you have rice wine at home, add rice wine directly, add rock sugar and salt, taste the taste, and move on to the next step.
Add a little boiling water to the surface of the duck.

Cover the lid and simmer for 1 hour on minimum heat, come back from time to time to check and stir in the middle, the water needs to be replenished in time, and the millet grains in the wine are easy to paste the bottom.

It is recommended to cook for one hour in the soup mode of a rice cooker, or half an hour in a pressure cooker, which is also convenient for less water loss.

The time must be guaranteed, otherwise the duck meat will not be chewed and the taste will be greatly affected!
When the time is up, I opened the lid and found that the juice was already very thick, the wine had its own flavoring, and the sugar in it had been boiled for a long time and caramelized and the color was very beautiful.

Collect the juice a little over high heat, taste the taste and decide whether to add salt, and the sugar does not need to be supplemented.

Then it's ready to be plated~
Super alluring colors!

Even the ginger slices can barely be eaten! (I really don't like ginger!)
Clip a piece, especially for dinner!

The black dots on the top are the rice grains in the sake brew