Stewed duck with soy sauce

Stewed duck with soy sauce

Introduction:

"According to the wisdom health preservation book of Huangdi's Internal Classic, health preservation in spring and summer governs Yang, and health preservation in autumn and winter governs Yin. In winter, Yang Qi is in the stomach, and the stomach is hot. In addition, the weather is cold in winter. People are used to eating some tonic products at this time. Due to less activity and slower metabolism, the body is prone to phlegm heat. So it is necessary to eat some warm and nourishing food. Duck meat is cold, moderate in fat content, and mostly unsaturated fat, which is conducive to digestion. Eating more will not cause obesity and hypertension. At the same time, duck meat is rich in B vitamins and vitamin E. Vitamin B is related to the release of carbohydrate, fat and protein energy. It has protective effect on cardiovascular patients such as myocardial infarction. It also participates in the synthesis of fatty acid, protein and deoxyribonucleic acid. It can resist beriberi, neuritis and a variety of inflammation. Vitamin E can eliminate excess free radicals and delay aging. Duck meat has the highest content of potassium, but also contains a high amount of iron, copper, zinc and other trace elements. Duck meat is often nutritious, so it has high health value. In winter, the body is easy to dry and lack of water. Eating some duck meat can also play the role of warming and tonifying. On weekdays, there's a lot of duck soup in flat tip stew. Today, I'd like to eat it in a different way

Production steps:

Step 1: wash half of Xiangzai duck

Step 2: chop into pieces

Step 3: break off the garlic, slice the ginger, wash the dried pepper, rinse the flat tip with water and set aside

Step 4: put it into a cold water pot and add a proper amount of cooking wine to boil to remove the bloody water,

Step 5: take out the fish, rinse it with warm water, and put it on the plate for standby,

Step 6: ignite in a pan, add oil, add garlic, ginger slices and dried pepper, and saute until fragrant.

Step 7: put the duck into the pot and stir fry evenly.

Step 8: add cooking wine

Step 9: stir fry the soy sauce for a while.

Step 10: add the lid and simmer a little.

Step 11: put the prepared flat tip on the duck and add a tablespoon of bean paste

Step 12: add boiling water, rock sugar and chives next to the pot.

Step 13: bring to a boil over high heat, turn to low heat, cover and simmer for 30 minutes, then turn to high heat to collect the juice.

Materials required:

Xiangzai duck: half a duck

Flat tip: 200g

Ginger: moderate

Garlic: right amount

Dry pepper: right amount

Oil: right amount

Huadiao old wine: moderate amount

Soy sauce: moderate

Old style: moderate

Bean paste: 1 tablespoon

Rock candy: right amount

Water: moderate

Chives: right amount

Note: the soup is delicious without salt.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and sweet