The most delicious and satisfying private recipe for duck meat - "Zi Jiang braised duck pot"

1. Wash the duck meat and chop it into small pieces (not too big, about slightly larger than the thumb).

2. Wash all fresh ginger and green and red peppers thoroughly.

3. Prepare scallions, garlic slices, and Pixian Douban.

4. Slice ginger slices. Cut the green and red peppers into horseshoe shapes, and prepare all the necessary ingredients.

5. Add a little oil to the pot, just a little bit (you can also stir fry without adding oil, as ducks themselves will produce a lot of water and oil).

When the oil temperature is 50% hot, add scallions and garlic slices and stir fry until fragrant.

7. Then pour in the duck chunks and stir fry slowly over low heat.

When stir frying until the meat starts to turn white, pour in three tablespoons of cooking wine.

9. One and a half spoons of Pixian Douban.

10. A spoonful of soy sauce. (Mainly to color the duck meat)

11.5 pieces of rock sugar. The purpose of adding rock sugar is not for sweetness, but to enhance freshness and brightness. When stewed, the meat is not dead salty, but salty and fresh, and the color will also be much more beautiful.

Finally, add salt according to personal taste. (Because the previous Pixian bean paste and soy sauce both had a salty taste).

13. Cover the pot, turn down the heat, and start braising the duck meat. Simmer for 20-30 minutes.

14. Remove the lid, and when the soup becomes less and thicker, the duck meat is almost cooked. Pour in the ginger slices.

15. Continue to simmer for three to five minutes.

16. Put in the green and red pepper sections, flip them slightly, and serve.

17. The fragrant "Zijiang Braised Duck Pot" is ready! Finished product image~~