Stewed duck with kelp

Stewed duck with kelp

Introduction:

"The fatty acids in duck meat have low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with myocardial infarction and other heart diseases. It is better for people with low fever, weak constitution, loss of appetite, dry stool and edema. Kelp is a kind of alkaline food, which can increase the absorption of calcium. Adding kelp into greasy food can reduce the accumulation of fat in the body. In all foods, kelp has the highest iodine content. Kelp is salty and cold in nature, non-toxic, and has the functions of softening hard and dispersing knot, eliminating phlegm and asthma, promoting diuresis, removing fat and reducing blood pressure

Production steps:

Step 1: wash kelp and drain; wash duck leg and chop into small pieces; cut green pepper, onion, ginger and garlic into small pieces

Step 2: pour the oil into the pot, heat it up, add sugar and stir fry

Step 3: stir fry the sugar over medium heat until it is ready to be shredded. Pour in the duck and stir fry

Step 4: add ginger, garlic, star anise and dried red pepper, stir fry until the duck is colored

Step 5: duck on the good sugar color, but also out of a lot of oil, into the kelp stir fry

Step 6: add salt, pepper, green pepper and onion, add 400ml water; bring to a boil over high heat, simmer over low heat for 20 minutes

Step 7: add the sauce and season

Materials required:

Duck leg: 1

Kelp: 400g

Green pepper: 1

Red pepper: 1

Star anise: 1

Onion: half

Garlic: 2 cloves

Ginger: 3 tablets

Oil: 2 teaspoons

Salt: half a teaspoon

Pepper: half a teaspoon

Sugar: 1 teaspoon

Precautions: 1. People with deficiency cold in body should avoid eating ducks. 2. Low back pain and cold dysmenorrhea as well as obesity, arteriosclerosis, chronic enteritis should eat less. 3. Cold patients should not eat. 4. Kelp cold, spleen and stomach cold who avoid food. 5. Kelp contains a certain amount of arsenic, so it is not suitable to eat kelp too much at one time. Excessive arsenic intake can cause acidosis.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh