Chinese New Year’s Eve is the homely practice of rice ginger ducks

Jiang mother duck this food, is originated in Quanzhou, Fujian, Fujian is a traditional Han cuisine, suitable for autumn and winter consumption. Authentic ginger duck practices to be paired with medicine, materials and practices are quite sophisticated. Our daily home cooking, especially the northerners, not good use of medicine into the dish, you can directly use the old ginger stew duck meat, to the daily home-cooked practice, roasted duck ginger juice rich, sweet sauce, quite a meal.

Need to prepare:

Duck meat: 2 pounds

Old Ginger: 200g

　　Raw pumping, oil: moderate amount

Icing sugar: A little

Practice:

1, old ginger washed, cut the appropriate amount into pieces.

2, the duck meat wash cut pieces, the pot into the water boiled and put into the duck water, leaving the surface of the float, fish out drained water spare.

3, put the appropriate amount of cooking oil in the pot, medium fire spoon to 60% heat, put in the ginger flakes, and then change the small fire to make up the fragrance.

4, the reason is said to be fast hand dishes, because with Jiuyang this smart frying pot, frying machine becomes easy and labor-saving. Put the old ginger on the bottom, put in the duck meat, and add the appropriate amount of raw and oil. Add a small piece of icing sugar.

5, add a moderate amount of boiling water, no duck meat can be.

6, smart frying pot, choose the process and cooking time are similar to the potatoes roast chicken.

7, do not open fire, do not turn on the smoke machine, wait for the dishes mature can be.

8, time to, color and taste, really no less than the stovetop operation, but its intelligence and convenience, but really can free hands. Use this time, you can do anything, just don’t worry about cooking.

9, a plate of ginger duck, autumn to make up the most suitable meal.