material
1 duck, 150g lean pork, yam, medlar, Tianqi, ginger and salt.
working methods
1. Cut off the duck tail, blanch the whole duck and put it in the soup pot with lean meat. Mash Panax notoginseng, stir-fry with oil for 5 minutes, and then add Hu Aishan and Lycium barbarum. After the fire boils, simmer for 2 hours and season with salt.
Roasted duck with melon seeds
material
Raw materials: wax gourd 80g, coix seed 50g, duck 250g, clear water 1400g, ginger 10g, chives 15g. Seasoning: salt 5g, chicken essence 3g, sugar 1g, pepper1g.
working methods
1. Chop the duck and blanch it, wash the coix seed, cut the wax gourd into pieces and slice the ginger for later use.
2. Put the clean pot on the fire, add duck meat, ginger slices and coix seed. After the fire is boiled, turn to medium heat for 30 minutes, and then put it into the melon pot for 20 minutes to taste.
efficacy
Coix seed is nutritious, rich in various minerals and trace elements, and has a certain therapeutic effect on lung abscess, intestinal abscess and rheumatism, as well as the function of strengthening the spleen.
Stewed duck with cordyceps sinensis
material
Duck 1 about 900g, appropriate amount of Cordyceps sinensis, Chinese cabbage, refined salt, monosodium glutamate, ginger, onion, broth and Shaoxing wine.
working methods
1. Slaughter the duck, unhairing it, gut it, take out its internal organs and wash it for later use;
2, vegetables drowning; Cordyceps sinensis swells well, wash it, put it into duck belly, and seal your mouth with a toothpick;
2. Set the casserole on fire, add duck, ginger, onion, Shaoxing wine and broth, boil over high fire, skim the floating foam and simmer for 4 hours. After the duck is rotten, add the green vegetables and cook them slightly, and season them with refined salt and monosodium glutamate.
Key points of operation
Ducks should take out their internal organs, especially the lungs at the inner ridge.
The opening of the duck should be small when processing, and it is very important to seal the cordyceps after it is put into the duck's bore.
Houttuynia cordata duck soup
material
Half a duck, 50g fresh houttuynia cordata, 5g salt 10g cooking wine, 5g ginger 1g oil 10g.
working methods
1. Dice the duck, blanch and drain, put oil in the pan, and fry the duck until it becomes discolored.
2. Pour in ginger wine, fry the duck dry with high fire, pour in a big bowl of water, bring it to a boil, and simmer for ten minutes.
3. Tie the houttuynia cordata into a handful, cook the duck soup for ten minutes, then put it into the soup and continue to simmer for half an hour.
Tips:
Duck has less fat, strong and fragrant taste, and is very suitable for making soup in summer.
Houttuynia cordata Thunb, formerly known as water shield, has a strong fishy smell in fresh leaves, so it is named after it. However, after cooking with water, it not only has no fishy smell, but also has a slight fragrance, emitting a fragrance similar to cinnamon.
Houttuynia cordata Thunb As a medicine, Chinese medicine believes that it is pungent in taste and cold in nature, and can clear away heat and toxic materials, relieve pain, reduce swelling and treat sores, promote diuresis and dehumidification, strengthen the stomach and promote digestion, so it is very suitable for relieving summer heat and reducing fire, and you can eat more.
It's best to make soup in a casserole. Remember to skim the oil slick off the surface often to get a bowl of clear soup suitable for summer.
Stewed duck with cordyceps sinensis and tangerine peel
material
1 duck appropriate amount of cordyceps sinensis appropriate amount of dried tangerine peel.
working methods
1. Wash the duck, wash the blood stains only by flying water, put Cordyceps sinensis into the duck's stomach, put it in a stew, and add water and dried tangerine peel.
2. stew for three hours and season with salt and chicken essence.