What side dishes does ginger duck need to nourish stomach, strengthen spleen, dispel dampness and drive cold?

When it's almost cooked, cut it into small pieces with scissors, add ingredients and spices, add salt, chicken essence and rice wine seasoning when it's out of the pot, put the soup stock on it, cover it and simmer for 20 minutes, then open the pot and sprinkle some chopped green onion when it's out of the pot. Ginger duck originated in Fujian and is a traditional snack in Fujian. The cooking method of ginger duck is simple and the taste is warm and sweet. Since the author asked how to do it, the chef was incompetent. This step is mainly to remove fishy smell. After the water boils, take out the meat and rinse the floating foam with tap water. Wash the pot for later use.

Add fried duck skin, add rock sugar, add rice wine, let it smoke, add water to the end of 3/4 of the duck, and simmer for two and a half hours ... (Turn the duck over halfway). On the wok, pour a teaspoon of sesame oil into the duck meat and fry it until it is slightly yellow. Fry the broken ginger and duck meat for one or two minutes, then add the washed angelica, longan, ginseng, rice wine, sprinkle some pepper, and stew the remaining duck for 40 minutes and a half pounds with low fire.

However, we should also eat some tonic food according to the season to make our health. You see, ginger duck is really a good choice. Xiamen ginger duck (also known as salted duck with a mouthful) is actually very simple and not as complicated as expected. The key is to cook for 45 minutes to an hour. ! Ingredients: Xiamen sorghum, sugar, monosodium glutamate, salt and sesame oil.

Fry the duck in a hot pot, slightly yellow and push away the sesame oil, add ginger and stir-fry until fragrant, then add a little soy sauce, salt, monosodium glutamate and rice wine, stir-fry for a while, heat in a casserole for 5.6 minutes, and turn over. Almost home. That's the smell.