This dish of ginger mother duck originated in Quanzhou, Fujian Province. It is a traditional Han nationality snack in Fujian, suitable for eating in autumn and winter. Authentic ginger duck practice should be accompanied by medicated diet, materials and practices are more complicated, I am simplifying a lot here, and transforming into the practice of daily home cooking. And the duck ginger that is burnt out is rich, the sauce is mellow, and the delicious can't stop! The seasoning recommendation is only to use soy sauce and soy sauce (the soy sauce is only used for coloring, do not put more), do not put salt. The taste of the duck sauce soaked in it is better with the rich ginger juice.
Wash the duck meat and knead it. Put the water in the pot and boil it. Put the duck meat into the water and remove the drained water for use.
Ginger peeled and washed and cut into pieces for use;
Put the cooking oil in the pot, put the ginger in the medium heat until it is 60% hot, and simmer the ginger slices.
When the ginger flakes are slightly yellowed, the duck meat is poured into it, and the duck fire is taken out in a small fire;
Add appropriate amount of soy sauce and soy sauce and stir fry evenly;
Add boiled water without duck meat, and then put a small amount of rock sugar for 50-90 minutes; (depending on the age of the duck, the older the duck, the longer it takes)
Finally, the fire is collected (not to be too dry, leaving some soup will be more fragrant);
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