[Ginger Duck Silk] is a household dish in Sichuan. Ginger preserves the scent of ginger, but the spicy taste is weakened, but it is more brittle. After heating and frying, it has a special aroma. The wonderful combination of ginger and duck silk makes the duck meat tender and tender. The ginger is full of flavor and spicy, and it is very popular. It is spicy in the acid and fresh in the spicy. It is quite suitable for the taste! As the saying goes, “The rice is not fragrant, eat ginger.” Eating a few pieces of ginger when eating less or when the amount of rice is reduced, or putting a little ginger in the dish, can improve appetite. Ginger + duck meat = the most delicious, most fragrant, most exciting classic mix, this feeling, what are you waiting for?
Two duck legs
Two pieces of ginger
Green red millet spicy amount
Pickled pepper sauce
Duck meat after deboning
Cut into filaments
Duck meat with half a spoonful of salt, a spoonful of starch, a spoonful of soy sauce, a spoonful of allspice, and evenly
The green and red pepper is cut into a horseshoe shape; the ginger is washed and cut into the thickness of the chopsticks.
Hot oil in the pot, put a large spoon of oyster sauce in 40% hot, and scent
Under the ducks, the fire is stir-fried, the surface is white, and the duck begins to spit.
After changing the fire, push the duck silk to the side of the pot, soak the ginger, stir fry 2, 3 times.
Stir the duck silk with the ginger
Transfer 2 tablespoons of soy sauce to season
Under the green red millet spicy
Then stir it together with the duck silk, put the MSG shovel and mix it up.
The dish is characterized by “spicy and fragrant, tempting and refreshing appetizing”, and it really deserves the name of “the best Sichuan cuisine”.