Ginger duck is a special dish in Fujian, which tastes delicious and sweet, and has the effects of soothing the liver and moistening the lungs, nourishing the stomach and strengthening the spleen, relaxing muscles and tendons, promoting blood circulation, dispelling cold and resolving phlegm. In Fujian, some people like to buy ginger duck ingredients from the market to cook, but others abandon the ingredients and adopt simpler methods to cook.

This method I recommend to you is not the most authentic method, because many foreign colleagues can't buy the ingredients of ginger duck, but after I try it, I think the effect of the finished dish is very close to the original one, so I recommend it to you for trial. Its practice:

1. Take about 1500g clean muscovy duck (red muscovy duck can also be used), cut it into large pieces with uniform size, wash it, control the moisture, and add 5 small packets of salted chicken powder to grab it evenly.

2. Take a large casserole with about 300g of ginger slices as the bottom, then put the mixed duck into the casserole, then pour 250g of Guangdong rice wine, 100g of high-grade sorghum wine, 150g of black sesame oil and 50g of ginseng, and finally pour in clear water (it is advisable not to eat the duck just now), cover and simmer. Because the salted chicken powder contains enough salt, there is no need to season it later.

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