Authentic Cantonese Duck Stew

The authentic Guangdong stewed duck practice is as follows:

Materials: 1 duck, baby ginger (young ginger) moderate, garlic, green and red pepper moderate.

Step 1, add water, cooking wine, ginger in the pot, blanch the duck and spare; young ginger cut thick wire (cut thicker, taste better); chili peppers diced; garlic diced.

Step 2, the duck meat into the pot, small fire stir incense to the big fat duck duck oil stirred out, duck meat stirred well after the sheng out of the standby (duck is not fat can add some oil).

Step 3, the garlic grains in the pot to stir-fry flavor, down into the duck to stir-fry evenly, we add warm water to hold the duck, high heat to boil the water.

Step 4, this time you can seasoning: a spoonful of salt, two spoons of soy sauce, a circle of cooking wine, a few grains of rock sugar, seasoning to increase the aroma to enough; duck meat has a fishy flavor, so you need to wine to reconcile, cover the lid, simmering on low heat, the duck stewed enough 30 minutes.

Step 5, the last chili pepper, baby ginger to the pot to pour, to taste more wonderful, remember to add oyster sauce a spoonful of oyster sauce before leaving the pot, collect juice out of the pot.

Step 6, the aroma floats, a plate of rice killer table friends smell the aroma do not want to go, ginger stewed duck is ready, very delicious. At this time, the duck meat and bones have been basically separated, pick up a piece of duck meat, dry and easy to chew, and fragrant and spicy, don't have flavor.