Meat food is an indispensable ingredient in our daily diet. Meat food contains a variety of nutrients, which brings us the necessary guarantee for our daily health. However, in the hot summer, eating too much nourishing foods such as beef and mutton will increase the dryness in the body. Eating pork and chicken often makes you feel tired. Therefore, in summer, we should not only ensure the intake of nutrients in meat food, but also take care of the taste of our family. Why not try our delicious food today-duck leg with dried tangerine peel and crystal sugar?

Goose meat has become the best choice to dispel summer heat in summer because of its cold characteristics, which has the functions of clearing away heat and toxic materials, nourishing yin, invigorating qi, invigorating spleen, relieving dryness by lowering fire and so on. Goose meat tastes particularly firm, and its nutritional content is higher than that of pork and chicken. The fat content of duck meat is relatively low, so you don't have to worry about getting fat and delicious. Poria cocos, a traditional Chinese medicine, is a seasoning food, which is a little astringent in flavor and smoothness, and has the effects of appetizing and digestion, eliminating dryness and phlegm, relieving cough and asthma. Stewed duck legs with Poria cocos as the main seasoning not only has the silky and tender goose meat, but also has the fragrance of Poria cocos, and even the soup base is used for bibimbap. Dishes: dried tangerine peel and crystal sugar duck legs

1. Wash the fresh duck thigh roots, put them into the pot, pour enough cold water, turn on the stove fire, and boil the cold water in the pot. After the chicken wings boil blood, fish up the duck thigh roots and rinse the surface foam for reserve. 2. Cut the larger piece of Poria into smaller pieces of dried tangerine peel, peel the ginger and cut it into large pieces of ginger, and simply wash the star anise and nine-system preserved plum, drain and set aside. 3. Heat the wok with fire, and then add a small amount of vegetable oil. Put the oil into the thigh root of ducks with high fever and damp heat, and fry it gradually with slow fire until both sides of the thigh root of each duck are fried to crisp. 4. Put the ginger slices and star anise into the pot, stir-fry the fragrance with a shovel, and pour in a proper amount of rice wine. The rice wine probably doesn't pass one third of the duck leg.

5. Add a proper amount of soy sauce seasoning and a small amount of soy sauce for coloring, mix the juice evenly, then pour in the old rock sugar, shredded dried tangerine peel and nine-system preserved plum, and turn the food in the wok with a shovel to avoid sticking. 6. Pour enough warm water into the pot that has not passed all the ingredients, turn the stove fire to be popular, open the pot to boil the juice, and scoop out the foam on the surface with a spoon. 7. After boiling, put the lid on with a sealing cover, turn it to medium and small fire, and gradually stew for half an hour to forty-five minutes. When the root of the duck thigh in the pot is stewed thoroughly, it will become popular, and the juice in the pot will be dried. Can be served out.