Hua tuo's method of stewing duck material: half a duck.
Seasoning: 2 tablespoons of cooking wine, 2 tablespoons of salt, 2 tablespoons of chicken essence, 5 tablespoons of soy sauce, 2 tablespoons of soy sauce, 4 aniseed, 2 cinnamon, 5 garlic, 2 dried red peppers, 2 slices of ginger, appropriate amount of oil, half onion, 2 green peppers, 1 red pepper.
Practice 1, chop the duck into pieces, add a little oil to the pan, and pour the duck and ginger into the oil pan to fry for about 3 minutes.
2. Add salt, monosodium glutamate and garlic, add a little soy sauce, continue to fry for a while, then add 2 spoons of low-alcohol liquor, add water after a little frying, and cover the lid.
3. Bring the fire to a boil and simmer for 30 to 40 minutes until the meat is rotten.
What are the advantages of eating Huatuo roast duck? Eating duck meat has many benefits for human body. Duck meat is rich in protein, with moderate unsaturated fatty acids, which can be easily digested and absorbed by human body and provide nutrition for human body. Duck meat contains vitamin B, vitamin E and nicotinic acid, which can prevent beriberi, neuritis and myocardial infarction, and also has the effect of delaying aging. Duck meat can nourish the stomach and strengthen the spleen, nourish yin and moisten dryness, induce diuresis and reduce swelling, and has a certain therapeutic effect on dizziness, headache, thirst, dry stool and dry cough caused by yin deficiency.
Duck meat is cold, sweet and salty. Spleen, stomach, lung and kidney meridians can greatly tonify fatigue, nourish the yin of the five internal organs, clear away the heat of fatigue, replenish blood and promote blood circulation, nourish the stomach and produce fluid, relieve cough and arrest convulsion, eliminate snail stagnation, clear away heat and spleen, and be weak and edema. Ducks belong to vertebrate phylum, ornithoptera, Anatidae, domesticated from wild mallard ducks and spotted ducks. Duck is a delicious food, which is suitable for nourishing and is the main raw material of various delicious dishes. People often say that "chicken, duck and fish" are four kinds of meat. The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed.
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 also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.