Duck nourishes the lungs and stomach, strengthens the spleen, and promotes diuresis, making it an ideal seasonal ingredient for autumn and winter. Braised duck dishes, especially those simmered in rich sauces, offer a myriad of flavors. This time, we explore cooking duck with black pepper. Renowned for its pungent aroma, black pepper also excels at dispelling cold and warming the stomach, creating a perfect pairing with duck.
Ingredients: 400g boneless duck, 80g mushrooms, 20g red chili peppers, 10g crushed black pepper, 15g crushed garlic, 20g garlic cloves, 20g ginger, 15g Zhuhou sauce, a dash of oyster sauce, salt, sugar, rice wine, peanut oil to taste.
Method: Rinse and cut the boneless duck into pieces;First, stir-fry the chili pepper and garlic until fragrant. Remove them, then stir-fry the ginger and garlic until aromatic. Add the duck pieces and stir-fry over high heat. Reduce to medium heat, add the ground black pepper, and continue stir-frying until some fat renders out. Deglaze with rice wine. Add the Zhuhou sauce, oyster sauce, mushrooms, and a small amount of water. Season with salt and sugar. Simmer over medium heat until tender. Return the chili pepper and garlic to the pan. Thicken the sauce to finish.