Because the beauty of ginger duck lies in the supplement of qi and blood, and the effect of nourishing yin and reducing fire with duck meat makes this medicated diet nourishing but not greasy, warm but not dry. The medicated diet effect of removing fishy smell from old ginger is also the main reason why people generally like it. Ginger duck is a delicious food for winter tonic. In the cold winter, after eating ginger duck, the whole body was warmed up immediately after driving away the cold.
Efficacy of ginger duck:
1, attractive food color, tangy aroma, delicious taste and rich nutrition, among which the taste of ginger mother tablets is unique;
2, summer dampness in spring and summer, lung dryness in autumn and winter, nourishing the stomach and strengthening the spleen, relaxing muscles and promoting blood circulation, dispelling cold and resolving phlegm and other effects.
3, salted duck, the whole lead with claws, in Minnan, Fujian, often do "bye bye" (worship) first, and then eat.
As a traditional food in Quanzhou, ginger duck has been thoroughly integrated into the food culture of Quanzhou and even Fujian and Taiwan. As a favorite dish, ginger duck has become a beautiful landscape on the dining table.
According to the two books "China Pharmacopoeia" and "Chinese Pharmacopoeia", the ginger duck was originally a royal dish, which was created by Wu Zhong, a famous doctor in Shang Dynasty, and later spread to the people, so it became a famous dish. Radix Rehmanniae Preparata, Radix Angelicae Sinensis and Radix Paeoniae Rubra have the effects of enriching blood and activating blood, Fructus Lycii has the effects of nourishing liver and kidney, Radix Codonopsis and Radix Astragali have the effects of invigorating qi, and old ducks can nourish yin and reduce fire.
Ingredients:
A whole duck, choose muscovy duck as the top grade, or choose semi-muscovy duck or ordinary vegetable duck; Accessories: ginger, that is, fresh ginger, sliced for use; Seasoning: sesame oil, sorghum wine, salt, sugar, and so on.
Practice:
1, first spread the whole duck with seasoning and marinate it;
2. Put the whole duck and ginger in a clay casserole with a cover;
3. Bury the casserole in the sand pile in an open iron pot and heat it, or put it directly on the fire;
4, ducks in the same casserole, after cooking, frying, burning, smoking, stewing, stewing and other cooking processes;
5. Master proper salinity, sweetness, chromaticity, fragrance, ripeness and freshness;
6. Cut the whole salted duck into small pieces before eating, and let the salt on the duck's back and the soup at the bottom of the casserole mix well with the duck meat.
Ginger duck has the characteristics of nourishing but not greasy, warm but not dry and fragrant, so it has become the first choice for winter tonic in Fujian and Taiwan. After eating ginger duck, the whole body is warm and the chill is lost, which is very popular and loved by people in Fujian and Taiwan.
Conclusion Duck meat has always been a good material for nourishing, nourishing the stomach and tonifying the kidney, and it is also a common dish on the table. Whether it is beer duck or all kinds of duck meat, it has a different taste. Ginger duck, as a special product in the south, can't be missed.