The protein content of duck meat is much higher than that of livestock meat, and it can moisten dryness and nourish stomach, relieve cough and resolve phlegm. The only drawback is greasy, so many friends miss the delicious food. Today, I will share with you the skill that braised duck meat is not greasy, that is, adding hawthorn can not only remove the fishy smell, but also make the duck meat very fragrant. After adding a few peppers, the taste will be more refreshing and nutritious.
Ingredients: 6g of duck meat, 1 garlic sprout, 1 chive, 4 cloves of garlic, 1 millet pepper and 2 slices of ginger.
Ingredients: 1 Chinese prickly ash, a little salt, 3 tablespoons of cooking wine, a proper amount of soy sauce, and 1 teaspoon of brown sugar.
1. Prepare the ingredients: garlic sprout and brown sugar.
2. Wash the duck and chop it into small pieces.
3. Add a little cooking oil to the pot, heat it on high fire, add onion, ginger, garlic, millet pepper and pepper to stir-fry for fragrance.
4. Pour in the duck and stir-fry until the color turns white.
5. Add brown sugar and soy sauce to the salt cooking wine. If there is no brown sugar, you can use slice sugar or rock sugar instead.
6. Add half a bowl of water and stir well.
7. Cover and simmer until the juice is collected, and stir fry a few times before taking out.
Tips on how to cook braised duck meat:
1. Press the duck meat in a pressure cooker for 1 minutes before frying.
2. Add hawthorn when burning, which can remove fishy smell and relieve boredom.
3. Peppers are easy to cook. Finally, add a little stir-fry to break raw.
4. There is a lot of oil in duck meat. Stir-fry it for a while to force the oil out.
5. Remember to put the soy sauce on those who like heavier colors.