Home-style Preparation of Jiao Mu Ya for New Year's Dinner

　　Geng Mother duck, this delicacy originates from Quanzhou, Fujian Province, is a traditional Han Chinese dish suitable for consumption during autumn and winter. The authentic preparation of mother duck requires the use of medicinal cuisine; both materials and methods are quite meticulous. In our daily cooking at home, especially in the northern regions where people are not adept at using herbs in their dishes, we can simply simmer and braise the duck meat with old ginger.To make it similar to everyday braised red meat dishes, the duck meat and ginger juice become rich and fragrant, with a deep soy sauce flavor that is very satisfying.

Preparation:

Duck meat: 2 pounds

Old ginger: 200 grams

　　Dark soy sauce and oyster sauce: as needed

A little rock sugar

Steps:

1. Clean the old ginger, cut into appropriate slices.

2. Wash and cut the duck meat into pieces; boil it in clear water to remove impurities, then drain and set aside.

3. Heat a small amount of oil in a pan over medium heat until six-tenths hot, add the ginger slices and cook on low heat to release their aroma.

4. This dish is considered quick-cooked because with this smart cooking pot from Nine, cooking becomes easy and effortless. Place the fried ginger at the bottom of the pot, then add the duck meat along with some dark soy sauce and oyster sauce. Add a small amount of rock sugar.

5. Add enough water to cover the duck meat.

6. Use the smart cooking pot; select a recipe with similar process and cooking time as potatoor chicken. 7. No open flame, no need for an exhaust fan, just wait until the dish is cooked.

8. When done, the color and texture are comparable to stove-top cooking; however, its intelligence and convenience truly free up your hands.

Using this time, you can do anything else without worrying about cooking. A plate of mother duck, an excellent dish for tonifying during autumn seasons.

A dish of ginger mother duck, perfect for tonifying in the autumn season.