Authentic method of cooking duck

Oil duck is a relatively common type of duck. It refers to a type of duck that often lives in swamp areas and is good at diving. It tastes very good, with lean meat and fragrant taste. It is also called pressed duck in the northern region. The fat in oil duck is different from the fat of some other animals. Its fat is healthier, rich in vitamins, easy to digest, and has a good conditioning effect on the human body.

Authentic method of cooking duck

Main ingredient: 1 fresh duck

1. Pickling. Pour ginger slices, soy sauce, dark soy sauce and five-spice powder into the pot containing the duck, allow it to fully absorb and marinate for about two to four hours.

2. Frying. Heat oil, as shown in the picture, not too much is needed.

3. Stir-fry. Put the duck into the pan and stir-fry.

4. Continue with the previous step and stir-fry for about two minutes until the duck changes color slightly, as shown in the picture.

5. Add water until half of the duck is covered, cover the pot, and cook over medium heat until the water is dry.

6. Continue with the previous step for about 20 minutes, and the water will dry as shown in the picture.

7. Slice and serve.

The benefits of eating duck meat

Eating duck meat can remove autumn dryness. Duck meat and chicken have similarities and differences.

Chicken is a particularly suitable winter tonic. There is a saying among the people that "eat a chicken on the ninth day of the ninth lunar month, and you will have good health in the coming year."

Duck is a waterfowl. Hu Sihui, the imperial physician of the Yuan Dynasty, said in "Yinshan Zhengyao" that duck meat is sweet, cold, non-toxic, and can replenish internal deficiency, disinfect heat, and promote urination.

Eating duck meat is very beneficial for symptoms such as headache, yin deficiency insomnia, lung heat cough, nephritis edema, difficulty urinating, and low fever.

"Regular consumption of duck meat is most beneficial for people with weak yin deficiency, edema, poor appetite, dry stools and low fever." Yang Li, a professor at the Xiyuan Hospital of the China Academy of Chinese Medical Sciences, said that therefore, the hot seasons of summer and autumn are the best time to eat duck. In comparison, other meats such as pork, beef, and mutton are slightly inferior.

Duck fat is the healthiest. Duck meat is rich in B vitamins and vitamin E. Its fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest.

The fat in duck meat is different from other animal oils. The proportion of its various fatty acids is close to the ideal value, and its chemical composition is very similar to that of olive oil. It has the effect of lowering cholesterol and is especially suitable for people suffering from atherosclerosis.