Hanfang ginger duck

Hanfang ginger duck

Introduction:

According to the two books "Chinese medicine spectrum" and "Chinese Pharmacopoeia", the "ginger duck" was originally a royal meal. It is said that it was created by Wu Zhong, a famous doctor in the Shang Dynasty. Later, it spread to the people and became a famous dish. Ginger duck is made from red muscovy duck, fried with sesame oil, then stewed with ginger and rice wine. It has the functions of soothing the liver and moistening the lung, nourishing the stomach and spleen, relaxing tendons and activating blood circulation, dispelling cold and resolving phlegm

Production steps:

Materials required:

Duck: 1 / 2

Lao Jiang: how many pieces

Rice wine: 1 / 2 bottle

Cooked land: moderate

Angelica: right amount

Chuanxiong: moderate amount

Fructus Lycii: moderate amount

Panax quinquefolium

Astragalus: appropriate amount

Moderate: Cinnamon

Salt: 2 teaspoons

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other