Braised duck recipe and ingredients

Braised duck is a well-known local dish. After being cooked, the duck meat is rosy and glowing in color, the meat is tender and delicate, the taste is rich and mellow, and it is especially easy to digest. Braised duck is especially suitable for eating in summer and autumn. Eating braised duck in such seasons can replenish the consumed nutrients in the body and relieve the uncomfortable feeling brought to the human body by the summer heat. Braised duck is also more suitable for people with malnutrition.

Ingredients

Half a duck

practice

1. Material selection

The raw materials can be commercially available Cherry Valley duck, Rice Field White Striped Duck or Saifeiya duck.

2. Cleaning

When making it, the duck must be thoroughly soaked and then scraped and cleaned. Then the duck's feet and tips must be chopped off, and the fluff on the skin must be scraped off.

3. Blanching

When blanching, put the pot into cold water, gradually heat it to boiling, blanch it thoroughly, remove it and wash it clean.

4. Frying

After cleaning the duck, put it into a pot of cold water to boil out the blood foam, then take it out and drain the water. Pour a proper amount of oil into a frying pan and heat it, then put the duck in and fry until the skin is slightly golden.

5. Stew

Pour cooking wine into the pot, then pour dark soy sauce on the duck and spread it evenly, then add ginger, scallions, and various seasonings. It is best to pour water to cover about 2/3 of the duck. If you like a stronger taste, add a little salt. Cover the lid and simmer on low heat for half an hour.

6. Let it cool

After half an hour, add rock sugar and simmer for another half an hour, then turn off the heat. After it cools down, take it out and cut it into pieces for eating.

Tips

1. If rock sugar is added too early, it will easily produce a sour taste, so it is recommended to add it a little later.

2. The marinade used to braise the duck can be put into the refrigerator and frozen into blocks. You can take it out and use it next time. The marinade will become more fragrant as you use it.

Nutritional value of duck

1.The nutritional value of duck meat is similar to that of chicken. But in traditional Chinese medicine, ducks mostly eat aquatic life, so their meat is sweet and cold in nature, and enters the lung, stomach, and kidney meridians. It has the effects of nourishing, nourishing the stomach, tonifying the kidney, eliminating tuberculosis, heat, and bone steaming, eliminating edema, stopping heat dysentery, and relieving cough and reducing phlegm. Duck meat is suitable for people with heat in the body, and it is even more beneficial for people with weak constitution, loss of appetite, fever, dry stool and edema.

2. The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the components of two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.

3. Suitable for people with heat in the body and getting angry; it is better for people with low fever, weak constitution, loss of appetite, dry stool and edema. It is also suitable for people with malnutrition, physical weakness after childbirth, night sweats, spermatorrhea, women with oligomenorrhea, dry throat and thirst; it is also suitable for cancer patients and those after radiotherapy and chemotherapy, diabetes, ascites due to cirrhosis, tuberculosis, and edema due to chronic nephritis; it is also suitable for people with weak constitution, loss of appetite and cold stomach pain caused by cold. People with clear diarrhea, low back pain, cold dysmenorrhea, obesity, arteriosclerosis, and chronic enteritis should eat less; patients with colds should not eat it.