Stewed duck with bitter gourd

Stewed duck with bitter gourd

Introduction:

"Balsam pear is cold and bitter in nature, enters the heart, lungs and stomach, and has the functions of clearing away thirst, lowering blood pressure, lowering blood lipid, nourishing beauty and promoting metabolism. Momordica charantia is rich in vitamin B1, vitamin C and minerals, long-term use, can maintain energy, has great benefits for the treatment of acne. Therefore, in summer, we should eat less spicy, greasy, high heat, high sugar and crude fiber food, and eat more vegetables rich in vitamins, such as balsam pear and carrots. If we use balsam pear and roast duck shelf to make soup and add carrots, then we will have color, nutrition and taste. "

Production steps:

Step 1: prepare food

Step 2: wash and slice balsam pear and carrot

Step 3: take the skillet, put the right amount of water, put down the roast duck shelf

Step 4: put ginger, green onion, cooking wine, bring to a boil, simmer for 25 minutes

Step 5: add carrots and cook for 5 minutes

Step 6: add balsam pear and cook for 2 minutes

Step 7: add salt and chicken essence

Materials required:

Roast duck shelf: 200g

Balsam pear: 1

Carrot: 80g

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Chicken essence: appropriate amount

Note: 1. Roast duck shelf has salty taste, salt should be put in the right amount. 2. Bitter gourd is very easy to cook, don't cook for a long time.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Original