The method of braised duck chunks

Need ingredients

duck

half a

Tender ginger

150 grams

cooking wine

moderate amount

onion

half

salt

moderate amount

sugar

moderate amount

soy sauce

moderate amount

cornstarch

a little

minced garlic

moderate amount

Method steps

1. Remove the bones from the slaughtered duck and cut it into pieces.

3. Wash and slice the tender ginger sprouts, marinate them with a little salt, and squeeze out the water for later use. (I like sour ginger to stimulate my appetite. You can add half a bowl of rice vinegar, 5 teaspoons of white sugar, and half a teaspoon of salt, and marinate for about 30 minutes.)

5.1 tablespoon soy sauce+water or half a bowl of rice vinegar marinated with ginger+1 tablespoon cornstarch, mix to make thin starch water.

7. Then add ginger slices and onions and cook them together. Season with salt and sugar.

9. Mix cornstarch with water to thicken the sauce.

11. The color is bright red, with a perfect balance of sweet, sour, and spicy flavors. It is crisp, light, and refreshing, making it a great dish for summer heat relief.

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