First-class ginger oil duck


First-class ginger oil duck

I went to the provincial capital to find food before, and a dish of braised duck with ginger oil made me "dizzy"! The price of 150 yuan per case is only a few pieces of meat, which made me, a meat lover, say "my wallet is crying". After returning, I immediately started the "food reproduction plan". After many experiments, I finally reproduced this delicacy! The improved version reduces the amount of oil used, but retains 95% of the original flavor, successfully turning this restaurant's hard dish into a home-cooked delicacy~ The essence of braised duck with ginger oil is to use a large amount of ginger slices to stir-fry the mellow ginger oil, which can not only completely remove the fishy smell, but also stimulate the unique aroma. The duck meat is slowly stewed with ginger oil. The skin is slightly chewy, but the inside is tender and juicy. Every fiber is full of salty, fragrant and slightly sweet thick sauce. The moment the lid is opened, the rich fragrance hits you in the face. Eating it with white rice is simply the ultimate enjoyment of the taste buds! Come and see my reproduction results (compare pictures at the end of the article)

Ingredients

Steps

  1. Clean the duck.
    Clean the duck.
  2. Slice the ginger and chop the garlic.
    Slice the ginger and chop the garlic.
  3. Cut the bell peppers and green onions into small pieces and set aside. I originally wanted to use bright red bell peppers to add color to the dish and make it more eye-catching, but I couldn't find any in the refrigerator, so I had to use yellow bell peppers to "save the day".
    Cut the bell peppers and green onions into small pieces and set aside. I originally wanted to use bright red bell peppers to add color to the dish and make it more eye-catching, but I couldn't find any in the refrigerator, so I had to use yellow bell peppers to
  4. Wash the duck meat, cut it into small pieces, put it in a pot with cold water, add about 15 grams of cooking wine, blanch it for 3-5 minutes, remove it and drain the water.
    Wash the duck meat, cut it into small pieces, put it in a pot with cold water, add about 15 grams of cooking wine, blanch it for 3-5 minutes, remove it and drain the water.
  5. After heating the pan, pour enough cooking oil into it, turn the pan to make the oil evenly lubricate the pan, and pour out most of the hot oil after the pan is fully lubricated, leaving only about 50 grams of bottom oil in the pan. After the pan is lubricated, it can effectively prevent the duck from sticking to the pan when it is fried later, making the cooking process smoother.
    After heating the pan, pour enough cooking oil into it, turn the pan to make the oil evenly lubricate the pan, and pour out most of the hot oil after the pan is fully lubricated, leaving only about 50 grams of bottom oil in the pan. After the pan is lubricated, it can effectively prevent the duck from sticking to the pan when it is fried later, making the cooking process smoother.
  6. Add ginger slices and garlic and stir-fry until fragrant.
    Add ginger slices and garlic and stir-fry until fragrant.
  7. Add the duck meat and fry until the surface turns yellow.
    Add the duck meat and fry until the surface turns yellow.
  8. Add cooking wine, light soy sauce, dark soy sauce, salt and sugar in turn, stir-fry evenly to allow the duck meat to be evenly colored.
    Add cooking wine, light soy sauce, dark soy sauce, salt and sugar in turn, stir-fry evenly to allow the duck meat to be evenly colored. Add cooking wine, light soy sauce, dark soy sauce, salt and sugar in turn, stir-fry evenly to allow the duck meat to be evenly colored. Add cooking wine, light soy sauce, dark soy sauce, salt and sugar in turn, stir-fry evenly to allow the duck meat to be evenly colored.
  9. Add boiling water to cover the duck meat, bring the sauce to a boil over high heat, then turn to low heat, cover the pot, and simmer over medium-low heat for 35 minutes. Gently turn the duck meat over every 10 minutes or so to ensure even heating and prevent the bottom from burning. Allow the duck meat to fully absorb the sauce and cook until it is soft, tender, and tasty.
    Add boiling water to cover the duck meat, bring the sauce to a boil over high heat, then turn to low heat, cover the pot, and simmer over medium-low heat for 35 minutes. Gently turn the duck meat over every 10 minutes or so to ensure even heating and prevent the bottom from burning. Allow the duck meat to fully absorb the sauce and cook until it is soft, tender, and tasty.
  10. When the duck is cooked and the sauce is thickening, turn on high heat to quickly reduce the sauce, so that the sauce can wrap the duck tightly. Add salt according to taste (you can omit it if the seasoning is sufficient in the early stage), sprinkle with scallions and place decorative peppers, and the replica version of braised duck with ginger oil is done! Attached is the original red pepper decoration for comparison. Although the yellow pepper is used to "save the scene", the home-style flavor is also very good~
    When the duck is cooked and the sauce is thickening, turn on high heat to quickly reduce the sauce, so that the sauce can wrap the duck tightly. Add salt according to taste (you can omit it if the seasoning is sufficient in the early stage), sprinkle with scallions and place decorative peppers, and the replica version of braised duck with ginger oil is done! Attached is the original red pepper decoration for comparison. Although the yellow pepper is used to When the duck is cooked and the sauce is thickening, turn on high heat to quickly reduce the sauce, so that the sauce can wrap the duck tightly. Add salt according to taste (you can omit it if the seasoning is sufficient in the early stage), sprinkle with scallions and place decorative peppers, and the replica version of braised duck with ginger oil is done! Attached is the original red pepper decoration for comparison. Although the yellow pepper is used to
Languages
Erstklassige Ingweröl-Ente - Deutsch (German) version
First-class ginger oil duck - English version
Pato con aceite de jengibre de primera calidad - Española (Spanish) version
Canard à l'huile de gingembre de première qualité - Français (French) version
bebek minyak jahe kelas satu - Bahasa Indonesia (Indonesian) version
anatra all'olio di zenzero di prima classe - Italiana (Italian) version
一流の生姜油鴨 - 日本語 (Japanese) version
일류 생강기름 오리 - 한국인 (Korean) version
เป็ดอบขิงชั้นหนึ่ง - แบบไทย (Thai) version
一品薑油香鴨 - 香港繁體中文 (Traditional Chinese - Hong Kong) version