The nutritional value of duck meat is high, and the content of protein is much higher than that of livestock meat. However, the content of fat and carbohydrate in duck meat is moderate, especially the fat is evenly distributed in the whole body tissue. Fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the content of saturated fatty acids is obviously less than that of pork and mutton. Best for winter, 15 yuan 1 kg. Ginger can neutralize the coolness of duck meat, and the smell of duck meat disappears completely without getting angry. If you like it, you might as well have a try.
Braised duck with ginger
-The raw materials needed-
Half a duck, 200g ginger, 1 tsp sugar, 25g soy sauce, 2 cloves of garlic, appropriate amount of salt, a few drops of soy sauce, appropriate amount of high-alcohol liquor, 1 slice of dried tangerine peel.
Production steps:
1, get the bought ginger ready, and we will pick out the ginger with a relatively uniform head and similar size, so that we can peel it and cut it when peeling it. Peel and slice ginger for later use.
2. After the duck is washed, chop it into small pieces, and chop the meat as small as possible, which will make it more tasty and save cooking time. We use duck legs, duck breasts or whole ducks to make this dish.
3, the pot is hot, no need to put oil, directly put the duck into the pot and start to stir fry.
4. When the duck meat is directly put into the pot and stir-fried, it will bleed water, and then take the blood away with a spatula, which can reduce the fishy smell of the duck meat.
5. Pour a small amount of white wine along the edge of the pot and start to stir fry. Putting white wine in the pot can achieve the effect of deodorization and fragrance enhancement.
6. Then, add ginger slices and stir-fry until fragrant, and add 1 small pieces of dried tangerine peel. It's best to choose the kind of orange peel that is longer and has a strong taste.
7. Put the soy sauce and soy sauce in and start coloring the ducks.
8. Add a small amount of sugar to freshen up, season with a small amount of salt, and stir fry evenly.
9. Finally, put in half a bowl of water, and the water should not pass the duck meat. At this time, we can have a taste. If it is not enough, you can adjust the taste appropriately. After the fire boils, turn to low heat and cook for about 20 minutes. The time of collecting juice and stewing on fire should be adjusted according to the size of duck meat. You can eat it when you are out of the pot. Very delicious. Stewed duck is soft and delicious.
Tips:
1, duck legs are easy to get oil. Be careful not to add too much oil when frying. A little is enough. You can also cook this dish with whole duck or duck breast.
I'm afraid that too much ginger will make duck meat have too much ginger flavor, so I dare not put too much. If you like ginger, you can decide how much to put according to your own taste.
3. It is suggested that you continue to stew for a while after collecting the juice and refine the duck oil, so that the duck meat tastes more compact and chewy.
Copywriter: diary of Mu Shihai Zhifu