Braised duck with garlic

Braised duck with garlic

Introduction:

"When I went back to my hometown, my father's garlic was harvested. When I left, I had to bring some. Maybe some people thought it strange that they even brought garlic? In fact, if it was in the past, I would certainly not take it with me. However, with the growth of age, I gradually understand that what I take away from my parents is not something, but their love for me. Parents want to give us everything they think is good. And now every time I go, as long as I move, I will take all the things they prepared for me, as long as they feel happy. Now what I want most is to accompany them silently, listen to their nagging, go shopping with them and play small cards..... It's delicious to burn duck with garlic planted by my father. I don't know if it's a psychological effect. Anyway, I think it's much better than the garlic I usually buy! Garlic has antibacterial and anti-inflammatory effects, can protect the liver, regulate blood sugar, protect cardiovascular, anti hyperlipidemia and arteriosclerosis, anti platelet aggregation. Nutrition experts found that garlic extract has an anti-tumor effect. It is recommended to eat 3-5 grams of garlic raw every day. "

Production steps:

Step 1: prepare materials

Step 2: peel the garlic.

Step 3: heat the pan, add a small amount of oil, add garlic and saute until fragrant.

Step 4: pour in the duck, stir fry for a while, then sprinkle the right amount of cooking wine and stir well.

Step 5: add 1 teaspoon salt and stir fry until the duck is yellowish.

Step 6: add 1 tablespoon oyster sauce, 2 pieces of rock sugar, stir well.

Step 7: add the right amount of boiling water, no duck meat, and finally add a little soy sauce to color (try the taste of the soup, the taste should be a little lighter at this time, and it will be thick after the juice is collected). Cover the pot and simmer over low heat for about 30 minutes.

Step 8: collect the juice on high fire and then take it out of the pot.

Materials required:

Duck meat: 1 jin

Garlic: 2

Ginger: moderate

Salt: right amount

Oyster sauce: 1 tablespoon

Rock sugar: 2 pieces

Cooking wine: moderate

Note: choose the bigger garlic as far as possible. Duck meat must be fresh. It's better to choose a thinner one. Try the taste of the soup. At this time, the taste should be a little lighter. After receiving the juice, it will be thicker. So don't add too much salt at a time to avoid being too salty. When stewing duck, you must add boiling water. Adding cold water will make the meat tight and affect the taste. It is not so easy to stew.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh