Braised duck in brown sauce

Braised duck in brown sauce

Introduction:

"Ducks belong to vertebrate phylum, ornitha, Anatidae, domesticated from wild mallard and spotted billed Duck. Duck is a kind of delicious food, suitable for nourishing, is the main raw material of all kinds of delicious dishes. It is often said that "chicken, duck and fish" are the four major meats. The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed... The melting point of fatty acids in duck meat is low and 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. It has protective effect on patients with heart disease such as myocardial infarction... Duck meat is suitable for people with heat and heat in the body; it is better for people with low heat, weak constitution, loss of appetite, dry stool and edema. At the same time, it is suitable for malnutrition, body deficiency after postpartum disease, night sweats, spermatorrhea, women with less menstruation, dry throat and thirst; it is also suitable for cancer patients and patients with diabetes, liver cirrhosis, ascites, tuberculosis, chronic nephritis and edema after radiotherapy and chemotherapy

Production steps:

Materials required:

Duck: half a slice

Ginger: two pieces

Chives: how many

Star anise: two

Fragrance: three tablets

Tsaoko: one

Cinnamon: three small pieces

Salt: right amount

Chicken essence: a little

Soy sauce: two spoonfuls

Veteran: a spoonful

Sugar: three teaspoons

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet