Practice and Formula of Duck Soup with Ginger Juice

Ginger duck originated in Quanzhou, and then spread to southern Fujian and Taiwan Province province. It is an authentic traditional snack in Fujian and Taiwan. It has the characteristics of nourishing but not greasy, warm but not dry and fragrant, and has become the first choice for winter tonic in Fujian and Taiwan. After eating ginger duck, the whole body was warm and cold, and it was deeply loved by people in Fujian and Taiwan. In fact, it is not difficult to be a ginger duck. The difficulty is that if you cook at home, it is difficult to find all the medicinal materials you need, so here I will teach you to make a family version of Xiamen Ginger Duck!

Materials: duck 1, Chinese medicine bag 1, ginger 1, sesame 1, rice wine 1.

First, prepare sesame oil, ginger and other ingredients. After the ducks are slaughtered and washed, drain the water. The vermicelli is soaked in warm water and then used directly. Cut the duck into pieces, pat the ginger loosely, shred or slice it.

Please click to enter a picture description.

2. When the pot is hot, pour in sesame oil, add Jiang Mo until the skin turns yellow, then add the duck pieces and stir fry for about 15 minutes. When the water in the duck pieces is dry and cooked, sprinkle white medicinal materials, continue to stir fry until the fragrance of the medicinal materials overflows, add bone soup, add seasonings such as refined salt, monosodium glutamate and rice wine, and put them in a pressure cooker to press to about 65438+. After waiting, don't boil the pot immediately, but stew it for 15 minutes before opening the lid, take out the duck and put it in the basin, and keep the original soup for later use.

Third, take out the pot for the second time, pour in sesame oil and heat it. Stir-fry ginger slices until the water vapor will dry, sprinkle with Chinese medicine bag and stir-fry for two or three minutes, and put them in a large bowl for later use. Then pour in some seasonings such as soy sauce, sugar, dried Chili powder and chives and mix well to make juice for later use.

Please click to enter a picture description.

4. Finally, pour the ginger slices into the bottom of the pot, then pour the duck pieces and the duck soup stewed in the pressure cooker to boil, then add the sauce and vermicelli together, turn off the fire after the fire is boiled, and then add a proper amount of chicken essence, so that the family version of the ginger duck is ready.

Precautions:

1. The main components of black medicine bag are pepper, star anise, cinnamon, clove, tsaoko, Polygonum multiflorum Thunb, geranium, etc. The main components of the white medicine bag are Rhizoma Dioscoreae Septemlobae, Radix Angelicae Dahuricae, Alpinia officinarum, ginger and white pepper. ?

2. Muscovy ducks must be washed after slaughter, and the size of cut duck pieces should be as consistent as possible. When pressing the duck slices in the pressure cooker, you must grasp the time and don't press the duck slices too soft.

3. Ginger strips should not be torn too thick or too thin, and the thickness of 0.8 cm is generally appropriate. The ginger slices should be drained for frying. Adding sugar to the sauce is to reduce the salty taste, but you must not put too much. In addition, don't put too much dried pepper in the small sauce, it is better to be slightly spicy.