Beer Duck
2024-04-09 10:00
Duck meat is one of the best food on the table, and it is also an excellent food for people to supplement. The taste of beer removes the ducky smell and brings out the umami of duck meat.
Efficacy
The nutritional value of duck meat is similar to that of chicken. However, in the view of traditional Chinese medicine, the food eaten by ducks is mostly aquatic, so its meat is sweet and cold, and enters the lungs, stomach, and kidney channels, which can be served as tonic, stomach and kidney supplement, anti-dropsy, heat dysentery curing, cough relieving and sputum reducing.
Ingredients
Ingredients Consumption
Ginger
beer
Duck 750 g
Scallion
Rock sugar 8 g
Yam 70 g
Soy sauce 5 g
Star Anise
Cinnamon
soy sauce 10 g
spicy millet
Directions
1
Chop the duck meat into pieces, blanch with cold water to filter out the froth
2
Cut the yam into pieces, cut the shallot into sections, shred the ginger, cut the millet spicy into sections
3
Stir-fry the fat oil of the duck first, filter out the excess oil, and stir-fry all the ingredients except the chopped scallion pieces, stir until fragrant
4
Stir-fry the duck until medium rare, put 10 grams of light soy sauce, 4 pieces of rock sugar, 5 grams of soy sauce, 5 grams of white pepper powder to stir-fry evenly
5
Pour beer and boil for 5 minutes
6
Simmer for 30 minutes on small-medium heat and continue to cook the yam for 15 minutes, then make the juice reduced and absorbed over high heat. Add a little bit of salt, sprinkle the green onions pieces and dish out
What's Cooking
Winter Health Porridge Red Dates Porridge with Oats
Warm, Fresh and Sweet Taste in Winter Stewed turnip with Abalone Sauce
Winter Tonic Hot Drink Honey Pomelo Tea
Winter Nourishing Health Porridge Pigeons Porridge
Winter Health Tonic Okra in Sauce
Clear Heat And Moisten Body in Autumn Pear Soup with Lily
Autumn health food stewed pork ribs with pumpkin
Autumn Health Soup Stewed pigeon with Tricholoma Matsutake
Autumn Health Food Yam Cooked with Edible Fungus
Autumn Tonic Soup Chicken Soup with Ginseng