The first step is to prepare the ingredients: Ingredients: 350g of teal, Angelica sinensis: 1.5g Accessories: Fujian old wine, dried lotus seeds, ginger slices, wolfberry, chicken essence, salt, dried dates, green onions.

Step 2: Pour cold water into the pot, add the chopped duck meat, add the green onion segments and ginger peel (remaining from cutting the ginger slices, which also removes the fishy smell and is not wasted), bring to a boil, remove the sewage and wash.

Step 3: Wash all the ingredients except the green onions and put the blanched duck meat in the stew pot. Add water to cover the ingredients and a little Fujian old wine.

Step 4: Put an appropriate amount of water at the bottom of the electric pressure cooker, place the steaming rack, place the duck stew pot, cover the pressure cooker lid, and press the "tendon" button.

Step 5: Take it out after thirty minutes and sprinkle with salt and chicken essence.

Extended information: Stewed Angelica Duck is a delicacy with unique Fujian dietary characteristics. The main ingredient, duck meat, has been the first choice for tonic since ancient times. It is rich in amino acids, nourishes yin and nourishes the stomach, and has a very good effect on patients with anorexia.

The duck meat has been simmered for a long time and becomes crispy and tender. A sip will leave a fragrant aroma in your mouth. The stewed duck meat is fragrant but not greasy. After eating it, you will have endless aftertaste.