Ginger duck is one of the most popular winter food supplements in Taiwan. I heard from friends in Taiwan that their winter is not cold, but when the cold current is low, they are still used to cook a pot of ginger and duck to warm their bodies. Ginger will cook the duck until it is smashed, and after eating it in a pot, the heat will be radiated from the inside out, and the whole body will become warm and very comfortable. This classic tabletop nourishing dish has a long history. According to the "Chinese Medicine" and "Chinese Pharmacopoeia" books, the ancient emperors used a lot of famous doctors in the palace, specializing in nourishing tonics until the Shang Dynasty had a name. Wu Zhong’s famous doctor uses sesame oil, shochu and ginger stewed duck. The soup is fragrant and delicious. The sweetness is accompanied by the spicy sensation of ginger. After eating, it can boost the spirit, and the whole body feels bloody and comfortable. It was regarded as a nourishing tonic, and later spread to the folk to become a famous dish. Duck meat is sweet and cool, into the lungs and kidneys. It has the functions of nourishing yin, nourishing the stomach, nourishing the kidney, removing steam from the labor, eliminating edema, treating phlegm, relieving cough and removing phlegm. The winter solstice tonic, with the effect of nourishing the stomach and strengthening the spleen, Shujinhuoxue, phlegm and cold phlegm, soothing the liver and lungs, ginger Wenxin, has a sweating solution, warming vomiting, warming the lungs and relieving cough, detoxification effect. Indications of cold, stomach cold vomiting, cold cough, abdominal pain, diarrhea, Chinese fish and crab poison, duck and ginger boil, can combine two food flavors, the effect of a single food has been reduced, but more suitable for the general population.
Wash the duck meat, cut into pieces, and cut the ginger into pieces.
Put sesame oil in the pot, add ginger to the medium heat until it is 60% hot, slowly musk
Pour the duck into the ginger when it is slightly yellowed
Stir fry until the duck meat is discolored, pour in the right amount of old stir fry until coloring
Stir-fry and pour into Guangdong rice wine
Continue to maintain the fire for about 15 minutes
Stir-fry until the duck meat is watery and dry. When the color is dark, add sugar, star anise, cinnamon, bay leaf, and seasoned with salt.
Add boiled water without duck meat
Open the fire and boil, turn slowly and simmer for 1.5 hours.
Add the washed 枸杞 10 minutes before the pan
Open the fire and mix well until the soup is strong.
1. When the ginger duck is done, add more water, do not concentrate the soup, you can make the soup base of the hot pot, very nourishing. 2. Considering the daughter's taste, I added less rice wine, and the amount added to the half bottle should be better. 3. Guangdong rice wine is generally sold in supermarkets, it is best not to use cooking wine instead.