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Shunde braised duck
Hello! Stewed duck in Shunde;

Ingredients: duck leg

Ingredients: ginger and onion

Seasoning: cooking oil, braised soy sauce, fresh soy sauce, soy sauce, cooking wine, fish sauce.

Exercise:

1. Prepare duck legs and clean them.

2. Boil water in the pot, add duck legs, ginger and onions, and cook until there is no blood in the duck legs.

3. Take out the duck leg and put it in clear water, then wash it again and drain it.

4. 3 tablespoons braised soy sauce, 3 tablespoons fresh soy sauce, light soy sauce 1 tablespoon, cooking wine 1 tablespoon, fish sauce 1 tablespoon, and 2 tablespoons clear water to make juice.

5. Heat the pot, add oil, add ginger and onion and stir fry, and add drained duck legs and stir fry for a while.

6. After the water is fried, pour in the prepared sauce, just before the duck leg.

7. After the juice is boiled, turn to low heat and simmer until the soup is thick.

8. The stewed duck in Shunde is ready. Try it if you like.

Sauté ed roast duck in sauce

Materials:

300g roast duck, 40g bamboo shoots, 20g sweet noodle sauce, 3g yellow wine, 3g minced garlic, 20g ginger, 3g sesame oil, chicken soup 1 spoon, a little sugar and 30g onion.

Exercise:

(1) Cut the roast duck into long squares with a length of about 1 inch and a width of 4 minutes, first put them in a wok and take them out for later use;

(2) Take bamboo shoots and add sweet noodle sauce, wine, ginger, minced garlic, etc. Stir-fry, then put the duck pieces into the pot, add onion, sugar and chicken soup, stir-fry for a few times to collect the soup, and then drop a little sesame oil when taking out the pot.

Nutritional value of ducks;

It has the effects of tonifying asthenia, nourishing yin of five internal organs, removing heat from asthenia, nourishing blood and promoting diuresis, nourishing stomach and promoting fluid production, relieving cough and convulsion, and eliminating snail stagnation.

The general population can eat it.