Basic materials

Half a wax gourd, half a duck, dried tangerine peel, ginger, oil, salt and cornmeal.

Production method

1, peeled melon pulp, cut into pieces and washed, washed duck and cut into pieces;

2. Soak the dried tangerine peel, first blanch the duck until it is golden yellow; Heat the pot until it is red, add oil, stir-fry ginger, duck and dried tangerine peel, then add wax gourd, stir well, add appropriate boiling water and salt, cover it, and turn it to medium heat. Until the duck is cooked. Season and serve.

Practice 2

raw material

300 grams of wax gourd, 500 grams of processed duck, ginger, onion, soy sauce, soy sauce, dried Chili, cooking wine.

Stewed duck with wax gourd

1, wash and drain the duck and cut it into pieces; Peel wax gourd, wash and cut into pieces about 2 cm thick; Slice ginger, cut onion into sections, and cut dried Chili into silk;

2. Put a proper amount of water into the pot, put the duck pieces, add a few slices of ginger and onion, add a little cooking wine, fire (without covering), blanch the duck pieces until they change color, remove them with a colander, rinse the blood foam on the surface with clear water, and drain;

3, put a little oil in the hot pot (if the duck is fat, you don't need to put oil), add the duck pieces, and fry until the duck pieces become discolored and oily;

4. Add a spoonful of cooking wine, soy sauce and soy sauce and a proper amount of salt, stir well and color;

5. Add the winter melon and ginger slices, the scallion part in the onion section and the dried pepper, and stir well;

6. Add hot water that just hasn't passed the material in the pot, cover the pot cover, turn to low heat and cook until there is only a little soup left in the pot, uncover the pot cover, add the onion leaves and stir well to get out of the pot. [ 1]

Practice 3

Materials:

500g wax gourd, 500g duck, proper amount of oil, salt, ginger slices, wine and oyster sauce,

Steps:

1. Peel wax gourd, wash and cut into pieces.

2. Cut duck meat into pieces and cut duck skin for frying oil.

3. Heat the pan, first fry the duck skin to get oil.

4. Pour in ginger slices and duck meat and stir fry over high heat.

5. Then add cooking wine, oyster sauce, salt and a little water, cover and stew.

6. Until the juice is collected

Step 7 put it away for use

8. Add oil to another pot and stir-fry the wax gourd for a while.

9. Add the duck just cooked, cover and cook for 5 minutes.

10. Finally, stir well and serve on the plate [2]

Tips

Adding ginger slices and wine when cooking ducks can remove the fishy smell very well.

nutritive value

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.