Salted duck legs recipe

Chicken, duck, fish and meat are one of the essential nutrients in our lives. Although many people now begin to reduce their intake of chicken, duck, fish and meat due to weight loss or the three high problems, we still have to get some nutrients from them. Eat less high-fat foods, and you can eat some protein-rich foods such as chicken and duck. We don’t eat much duck meat on a daily basis, but duck meat can be smoked and marinated to make it taste better.

Duck is a top-notch delicacy on the table and also an excellent tonic food for people. 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. 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.

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. There is also folk legend that duck is the "holy medicine" for tuberculosis patients. Duck meat has high nutritional value and its protein content is much higher than that of livestock meat. The fat and carbohydrate content of duck meat is moderate, and the fat in particular is evenly distributed throughout the body tissues. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the amount of saturated fatty acids contained in duck meat is significantly less than that in pork and mutton. Studies have shown that the fat in duck meat is different from butter or lard. The ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids is close to the ideal value. Its chemical composition is similar to olive oil. It has the effect of lowering cholesterol and is beneficial for the prevention and treatment of cardiovascular and cerebrovascular diseases. It is especially suitable for people who worry about the formation of atherosclerosis due to excessive intake of saturated fatty acids.

Method 1

Material

2 salted duck legs, 2 shallots, a few slices of ginger

Step 1: Rinse the salted duck legs, chop them into pieces and place them in a shallow plate; add a few slices of ginger and a little cooking wine.

Step 2: Put an appropriate amount of cold water in the rice cooker and steam the salted duck legs in the plate for 40 minutes. If the chopsticks can easily penetrate the salted duck legs, it means they are cooked.

Step 3: Take out the steamed salted duck legs, sprinkle some chopped green onions and mix them together. A fragrant home-cooked dish is ready. Although it is not advisable to eat too much salty food, it is not a big deal to eat it occasionally.

Method 2

1 salted duck leg, a few slices of Chinese cabbage, some soybeans, some salt, some MSG

1. Wash the Chinese cabbage and salted duck legs, and soak the soybeans in clean water for more than two hours.

2. Chop the salted duck legs into pieces and cut the cabbage into pieces for later use.

3. Heat the oil in a wok, add the ginger slices and fry until fragrant, then add the salted duck legs and stir-fry until the oil comes out.

4. Add two bowls of water and pour into the clay pot, then pour in the soaked soybeans, add appropriate amount of salt (do not add too much salt because salted duck legs are also salty), and simmer on low heat.

5. Stew until the meat is diced, add the cabbage and stew for more than ten minutes, then add MSG to taste.