Braised duck with ginger and Pueraria

Braised duck with ginger and Pueraria

Introduction:

"If you eat radish in winter and ginger in summer, ginger can benefit the spleen and appetizer, warm the meridians and disperse cold, and regulate abdominal pain, vomiting and diarrhea. Ginger contains volatile oil, gingerol and other ingredients, which can promote human blood circulation, stimulate the nervous system, help dispel wind and cold, and strengthen the digestive function of gastrointestinal tract. Especially in the dog days, it is a good time to drive away the cold. Pueraria is rich in nutrition, high-grade starch, carbohydrate, protein, flavonoid glycosides, puerarin, puerarin xyloside, puerarin There are more than ten kinds of nutrients such as soybean flavonoid glycosides, peanut branches and thirteen kinds of minerals and amino acids necessary for human body, such as calcium, zinc, phosphorus and potassium. When stewing duck, pueraria root absorbs thick duck juice, which is powdery and fragrant. "

Production steps:

Step 1: cut ginger into pieces

Step 2: Boil Pueraria lobata in water until half cooked

Step 3: stir fry star anise and ginger slices in oil, pour in duck and stir fry

Step 4: add salt and soy sauce and continue to fry until colored

Step 5: stir fry ginger and pueraria together, add appropriate amount of water and simmer for half an hour.

Step 6: collect the juice and serve

Materials required:

Duck: one

Pueraria lobata: 250g

Ginger: 250g

Salt: right amount

Oil: right amount

Star anise: right amount

Soy sauce: right amount

Note: 1, Pueraria must fly water 2, do not like Pueraria can put Yuzhu. 3. The next two star anise taste better

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy