Ingredients
Main Ingredients
Duck meat 500g
Ginger 2 large pieces
Sesame oil 50ml
Seasoning 1# Fermented Rice: Sweetened, no additional sugar needed
Light soy sauce 1 tbsp
Dark soy sauce 0.5 tbsp
Fermented Rice (juice) 200g
Salt 1 tsp
Seasoning 2# Rice Wine: For aroma only, rock sugar needs to be added
Light soy sauce 1 tbsp
Dark soy sauce 0.5 tbsp
Rice wine 300g
Rock sugar 1 small handful
Salt 1 tsp
Blanch the duck meat in boiling water with some ginger slices and cooking wine. Skim off the foam, cook for 3–5 minutes, then remove and set aside.
If you think the duck meat is very fresh and doesn’t need blanching, just soak it in water for a while to remove any blood, then drain and set aside.
Heat the pan, and fry the ginger slices in sesame oil until fragrant.
About 50–70ml should be enough — I used the whole bottle this time.
Fry until the surface of the ginger wrinkles, curls, and starts to brown.
Then remove the ginger slices and set them aside, leaving the oil in the pan.
Heat oil and stir-fry duck meat
Until the surface of the duck is slightly browned, add the ginger slices back in and stir-fry to let the flavors combine.
Add light soy sauce and dark soy sauce, and stir-fry until the aroma of the light soy sauce is released.
Add the fermented rice juice — since I couldn’t find rice wine, I used the juice from fermented rice instead.
Once the fermented rice juice is added, there’s no need to season with rock sugar or white sugar. Taste it, and add about one seasoning spoon of salt to adjust.
When the time is up, lift the lid — you’ll find the sauce has become quite thick. The fermented rice adds its own flavor, and the sugar in it caramelizes beautifully after simmering, giving the dish a nice color.
Give it a quick stir over high heat to reduce the sauce a bit more. Taste and adjust with salt if needed — no need to add more sugar.
Now it’s ready to be served!
The color looks incredibly tempting!
