Make yourself a warming, fat-saving, and delicious Ginger Duck dish that tastes great.
No problem eating a duck.
The ginger in ginger duck can warm the spleen and stomach, increase gastric juice secretion, help digestion, and relieve stomach discomfort.
Ginger is rich in gingerol, which has a strong bactericidal effect and can prevent colds, flu, and other diseases.
Let’s learn such a good dish together.
Why is ginger duck called ginger duck?
Ginger duck originated in Fujian and then spread to other parts of China such as Taiwan and even overseas.
It is a traditional local snack in Fujian.
According to the records of “Chinese Medicinal Diet” and “Hanfang Pharmacopoeia”, ginger duck was originally served as royal food for the palace.
According to legend, it was created by Wu Zhong, a famous doctor in the Shang Dynasty.
It was later spread to the Ming Dynasty and became a famous dish.
Then why is it called ginger duck? Ginger is called ginger duck in the southern Fujian dialect, and ducks made with ginger are called ginger ducks.
Is ginger duck delicious?
In addition to its strong fragrance, ginger duck is also famous for its plump color and tender meat.
Not only does the smell seduce our sense of smell, but the caramel-colored duck skin also stimulates our taste buds.
It is really a double-layered enjoyment.
The taste is neither salty nor bland, and the tenderness is just right.
Chew it with ginger slices to stimulate our appetite and make you feel the crispness and relief you have never felt before.
It will leave you with endless aftertaste and every bite will be unforgettable.
Dishes Features
The reason why ginger duck is popular is related to its uniqueness:
1. The food is attractive in color, fragrant, delicious and nutritious, among which the ginger slices have a unique taste;
2. It has the functions of dispelling summer heat and dampness in spring and summer, dispelling lung dryness in autumn and winter, nourishing the stomach and strengthening the spleen, relaxing muscles and activating blood circulation, dispelling cold and reducing phlegm.
nutritional value
Rehmannia glutinosa, angelica root, and peony root have the effect of nourishing and activating blood.
Lycium barbarum has the effect of nourishing the liver and kidneys, and Codonopsis pilosula and Astragalus have the effect of nourishing qi.
The old duck can nourish yin and reduce fire.
Ginger duck not only nourishes qi and blood, but also has the effect of nourishing yin and reducing fire of duck meat, making this herbal meal nourishing but not greasy, warm but not drying.
The medicinal effect of ginger in removing fishy smell and warming up the body is also the main reason why it is widely loved by people.
Ginger duck Ingredients
duck：1000 grams
rice wine：500ml
ginger (fresh ginger)：300g
crystal sugar：50 grams
soy sauce：2 scoops
Old soy sauce：1 spoon
Oyster sauce：1 spoon
sesame oil：80g
salt：2 grams
Steps for Ginger duck
In fact, the authentic ginger duck is not blanched, it is washed and marinated directly.
However, I can’t do it. I’m afraid it will have a fishy smell, so I blanch it, put it in a pot with cold water, take it out and set aside.
The fresh ginger I bought is not young ginger. You can cut the ginger into slices as you like.
Put sesame oil in the pot. It must be sesame oil. The duck will be more delicious.
Add the two slices and fry over medium-low heat
When you see that the ginger has burnt edges, it’s ready.
Take out the ginger and don’t let the oil come out.
Place the fried ginger slices into the bottom of the casserole and spread them flat
Fry the duck again in the sesame oil used to fry the ginger slices just now
It’s ok if the duck is slightly browned
Then add two spoons of light soy sauce, one spoon of dark soy sauce, rock sugar and oyster sauce, stir-fry evenly, put it into a casserole, add 500 grams of rice wine, without adding a drop of water, and simmer for 30 minutes on low heat.
The soup will be thick at this time. , Bibimbap Juejiezi!
The finished product, the duck is delicious, chewy, aromatic with wine, sweet and salty, and extremely delicious.
I can kill one by myself without worrying about gaining weight.
It is really a great dish that satisfies cravings!
note
The duck is better to choose shelduck.
It is small, tender and tasty. No water is added during the whole process.
It relies on rice wine and seasonings.
Then it is slowly simmered over low heat to get the flavor.
It is best to stew it overnight and then eat it the next day.
Even the bones are delicious. It has a taste and is very fragrant. Also, you must use sesame oil, sesame oil, sesame oil and rice wine. You can use any brand.
I brewed it myself and you can put more ginger, because after stewing, ginger is more delicious than duck.
I mean love. Ginger friends!
I have compiled the tutorial for making this dish below. If necessary, you can click below to print it out. I wish you success.
Ginger Duck
Equipment
- 1 pot
- 1 Chopping board
- 1 induction cooker
- 1 Stir fry spoon
Ingredients
- 1000 grams duck
- 500 ml rice wine
- 300 g ginger（fresh ginger）
- 50 grams crystal sugar
- 2 scoops soy sauce
- 1 spoon Old soy sauce
- 1 spoon Oyster sauce
- 80 g sesame oil
- 2 grams salt
Instructions
- In fact, the authentic ginger duck is not blanched, it is washed and marinated directly. However, I can't do it. I'm afraid it will have a fishy smell, so I blanch it, put it in a pot with cold water, take it out and set aside.
- The fresh ginger I bought is not young ginger. You can cut the ginger into slices as you like.
- Put sesame oil in the pot. It must be sesame oil. The duck will be more delicious.
- Add the two slices and fry over medium-low heat
- When you see that the ginger has burnt edges, it’s ready. Take out the ginger and don’t let the oil come out.
- Place the fried ginger slices into the bottom of the casserole and spread them flat
- Fry the duck again in the sesame oil used to fry the ginger slices just now
- It's ok if the duck is slightly browned
- Then add two spoons of light soy sauce, one spoon of dark soy sauce, rock sugar and oyster sauce, stir-fry evenly, put it into a casserole, add 500 grams of rice wine, without adding a drop of water, and simmer for 30 minutes on low heat. The soup will be thick at this time. , Bibimbap Juejiezi!
- The finished product, the duck is delicious, chewy, aromatic with wine, sweet and salty, and extremely delicious. I can kill one by myself without worrying about gaining weight. It is really a great dish that satisfies cravings!