Stewed duck

Stewed duck

Introduction:

"In traditional Chinese medicine, the food ducks eat is mostly aquatic organisms, so its meat is sweet and cold. It enters the lung, stomach and kidney channels, and has the functions of nourishing, nourishing stomach, tonifying kidney, eliminating tuberculosis heat, steaming bone, eliminating edema, stopping heat and dysentery, relieving cough and resolving phlegm. People who have heat in their bodies are suitable for eating duck meat. Eating duck meat in summer can satisfy one's appetite without getting angry. It's a good dish for relieving one's appetite in summer. "

Production steps:

Step 1: cut half duck and duck leg into pieces, put them into the pot, add a little oil and stir fry.

Step 2: pour out the duck oil after the duck surface turns yellow.

Step 3: add large ingredients, pepper, cinnamon and continue to stir fry for a while.

Step 4: add the yellow sauce and the sweet flour sauce and continue to stir fry.

Step 5: pour a little soy sauce and soy sauce to fry the duck until colored.

Step 6: put a little sugar into the pot and pour a bottle of beer along the edge of the pot.

Step 7: add green onion and ginger, bring to a boil, skim off the foam.

Step 8: turn down the heat and simmer for 1.5 hours

Step 9: collect the juice over high heat, add appropriate amount of salt to taste and leave the pot

Materials required:

Duck leg: 500g

Half duck: 500g

Soy sauce: 50g

Sweet flour sauce: 20g

Salt: 10g

Scallion: right amount

Cooking wine: moderate

Ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Clove: right amount

Cinnamon: moderate

Soy sauce: right amount

Note: add a little oil to duck meat. After stir frying, duck oil will come out, but the oil poured out is more than the oil added at that time. It can remove the odor of duck meat.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor