作法： 1.首先用小蘇打粉搓洗鴨肉，再用熱水汆燙一下，洗淨瀝乾。 2.取一炒
身。秘密武器 1.小蘇打粉：用來搓洗鴨肉，可讓鴨肉的肉質軟化。 2.山奈：香
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- jeffreylin0903Lv 71 0 年前最佳解答
Ginger grows in Winter, as it does not fear cold. It is an important ingredient for body-strengthening , and that is where Ginger Duck comes in. In Quanzhou, the Ginger Duck comes in three varieties: salty, blend, and spicy. The way for preparation is to start with strong fire and let it simmer with small fire. The ingredients have to be boiled three times in order to have an unique taste. The Taiwanese style Ginger Duck has its own unique way of preparation; though it takes time to cook, the result makes it worthwhile.
Medicinal Ginger Duck
Widely favored in Taiwan, it is known for inducing smoother blood circulation. There are two ways to prepare: Either rubbing baking powder on the duck to make the meat more tender or adding aromatic ginger to make the soup more flavorful.
1.Main ingredients：2 lbs of duck meat, 100g of diced ginger, 300g of cabbage, 200g of triangular tofu, 2 tablespoons of black sesame oil, 2 tablespoons of salt, 2 tablespoons of crystal sugar, 2 bottles of 20 proof saltless rice wine, 2 bowls of water
2. Medicinal ingredients：20g of aromatic ginger, 20g of astragalus, 30g of Chinese red dates, 10g of Chuanxiong
3. Dipping sauce：3 tablespoons of thick soy sauce, 2 tablespoons of sweet-and-sour sauce, 1 tablespoons of thinly-diced garlic
Cooking instructions： 1. Rubbing the duck meat with baking powder for cleansing, then boil it in water momentarily; rinse and dry. 2. fry it in the pan, add black sesame oil; after the diced ginger has been fried to crisp, add duck meat. 3. Pour in rice wine in Step #2, add medicinal ingredients after starting strong fire, let surface alcohol evaporate. 4. Add water, salt, crystal sugar; let it simmer for 30 minutes after boiling. 5. Finally, add cabbage and triangular tofu and cook briefly to complete the procedure.
2010-11-11 23:28:03 補充：
Choice ingredients: 1. Duck meat：thick skin with thin meat, suitable for long period of cooking and not likely to overcook. 2.Diced ginger：Choice aged-ginger, pungent flavor suitable for strengthening body.
2010-11-11 23:28:18 補充：
Secret ingredients: 1. baking powder：using it to cleanse meat to make it tender. 2. Aromatic ginger：not as strong as Aniseed and less spicy than the Chinese red pepper, suitable for adding flavor.
2010-11-11 23:28:43 補充：
New ways to revitalize body： It is extremely satisfying to eat Ginger Duck in the cold Winter, and by adding the roots of Chinese angelica along with astragalus, it strengthens the effect of body revitalization;
2010-11-11 23:29:23 補充：
it helps boost your appetite and induces more rapid digestion, which protects you from the Winter coldness.
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- 匿名使用者6 年前
- 河小豚Lv 71 0 年前
The dispelling some vigorous cooking duck "
Winter is not afraid of weathered, ginger, Ginger is live gas fill as essential ingredients, ginger duck is ranked first in the winter for fortification of food. In Quanzhou ginger duck into salt and light, spicy three flavors are fierce fire and temperature simmer, medicinal materials to third under the pot, boil the oil but don't get fed up with; Taiwan's ginger duck has its own exclusive recipes and different cooking methods, cooking up time-consuming Maki have smooth shujinhuoxue, blood gas. Join Angelica, Astragalus has a warm-up effect, there are whole sausage, appetite, promoting digest and absorb.
Duck meat 1 kg, ginger slices 100g, cabbage 300g, triangle tofu 200g, black sesame oil, salt, 2 big spoonful, 2 2 spoons of sugar spoons, 20 2 bottle of wine without salt, water-2 Bowl
Kaempferide 20g 20g, Astragalus, Chinese date 30g, chuanxiong 10g 3. dip: 3 big spoonful of soy sauce paste, sweet chili sauce 2 table spoon, Garlic Puree 1 table spoon
1. to be rubbed with a little baking soda with hot water duck meat, boiled hot, wash and drain.
2. take a wok, wok is poured into the black sesame oil heating, explosive spicy ginger slices to golden yellow, join the fried duck meat.
3. in the step 2 pans down rice wine, open fires, joining the herbs for surface evaporation alcohol ignition.
4. added water, salt, crystal sugar, big roll back to a small fire cooked cooking for 30 minutes.
5. Finally joined the cabbage and cook a little triangle tofu, is complete.
1. duck meat: the meat is thick skin thickness, suitable for a long time to stew, not too bad.
2. ginger slices: strict selection of ginger, taste for years before they reach the pungent, designed to complement the body.
1. small baking soda: rubbed the duck, duck meat meat softening.
2. kaempferide: flavor than Octagon choke, like pepper so spicy, adding fragrance.