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Fujian-style Ginger Duck Soup
The essence of ginger duck soup lies in the perfect fusion of ginger and duck, plus patient slow-cooking. This seemingly simple soup holds hidden secrets.
INGREDIENTS
Main Ingredients
- ·1 young Muscovy duck (washed, dried, and cut into pieces)
Additional Ingredients
- ·200g old ginger (sliced)
Seasonings
- ·Half a bowl of sesame oil
- ·Half a bowl of peanut oil
- ·30ml light soy sauce
- ·10ml dark soy sauce
- ·10g rock sugar
- ·3g salt
- ·1 bowl of Huadiao wine
DIRECTIONS
Step 1
Cut the Muscovy duck into pieces, wash with warm water, and dry the moisture.
Step 2
Wash the old ginger and slice it for later use.
Step 3
Heat a clay pot and pour in half a bowl of sesame oil and half a bowl of peanut oil.
Step 4
Put in the ginger slices and stir-fry over low heat until dried and charred. Take out 1/3 of the ginger slices for later use.
Step 5
Spread the duck pieces at the bottom of the clay pot, cover the pot, and bake over low heat for 10 minutes to let the natural moisture of the duck meat seep out.
Step 6
Open the lid, add 30ml of light soy sauce, 10ml of dark soy sauce, 10g of rock sugar, 3g of salt, pour in 1 bowl of Huadiao wine, and cover with the previously removed ginger slices.
Step 7
Cover the lid and bake over medium-low heat for 30 minutes to let the duck meat be fully flavored.
Step 8
Turn to high heat to reduce the sauce. When the sauce thickens, it is ready to be served.