Raw materials:

350 grams of duck leg meat, taro 150 grams.

Making:

1. Wash the duck legs, remove the bones and cut into pieces; taro peeled and diced, green onions and peel shredded.

2. Add oil to the pot, when it is hot, add shredded green onion and ginger, stir out the flavor and put in the duck meat; stir fry the duck meat until the surface is cooked, add soy sauce, fennel, appropriate amount of water, high heat and roll, and then put in the yellow wine, salt, sugar, shredded peel, cover the pot and change to a medium-low heat simmering.

3. Duck meat will be crispy, add taro diced, simmer to taro diced, duck meat are crispy, and then change to high heat to collect thick soup, pick off the ginger, fennel, out of the pot on the plate.

Effects: nourish Yin and dry, stomach and qi, can enhance the ability to resist disease

Beer duck

Raw materials: duck 500 grams, 50 grams of ginger, 100 grams of pickled peppers, 200 grams of konjac, coriander, a little Seasoning: 5 grams of salt, 50 grams of edible oil, 2 grams of chicken essence, 3 grams of soybean paste, half a bottle of beer, sesame oil 3 grams.

Practice: one, duck clean and cut into pieces, ginger and pickled pepper slices, konjac cut into pieces; two, the pot of water boiled, duck into which the water quickly, fished out and drained; three, frying pan with oil to heat, into the bean paste, ginger, pickled pepper stir fry, and then into the duck, konjac stir-fry, and then poured into the beer, boiled all poured into the casserole; four, casserole placed on the fire, cook slowly over a low fire, to be cooked through the duck pieces! After adding salt, chicken essence, sesame oil, and then sprinkle parsley can be.

Ginger duck

Raw materials: duck 500 grams, 100 grams of ginger seasoning: 200 ml of rice wine, salt.

Practice: one, wash the ginger, one-third cut into shredded ginger, one-third cut into slices, and one-third ground into ginger powder. The minced ginger with gauze squeezed into ginger juice spare; two, duck clean, put into the boiling water quickly after the water and drain; three, add a little oil in the pot, put the ginger stir-fried until the aroma wafted out, and then add the duck pieces stir-fried, add salt and rice wine to cook, transferred to the bowl on the steamer steam, add ginger, with a high flame steam 2 hours.

Duck practices

Dish name: duck Ingredients: a duck, winter melon 2000 grams (not peeled), 100 grams of lean pork, Gorgon fruit, Job's tears 50 grams each, a lotus leaf, 30 grams of northern ginseng, salt, monosodium glutamate. Method: remove the duck hair and internal organs, with the above ingredients together with the soup, with salt, monosodium glutamate and other seasoning to eat. There are spleen, deficiency, summer effect. It is a good summer food. Medicinal value: treating spleen deficiency and summer dampness. Remarks: It is not suitable for people with Yang deficiency, weak spleen, intestinal wind and blood.

Features

To treat deficiency of spleen and summer dampness.

The practice of duck porridge

Method: wash the duck, cut small pieces of rice, wash, and put into a pot, add the right amount of water, **** cooked into porridge. Add a little salt to taste.

Effects: nourish the brain, nourish Yin and nourish blood.

Use: Take it separately in the morning and in the evening.

Application: For people with insomnia and memory loss caused by insufficient yin and blood.

Taro Crispy Duck

Raw materials:

300 grams of marinated cooked duck, 200 grams of taro, 50 grams of barbecued pork, 10 grams of celery, 3 grams of salt, 3 grams of monosodium glutamate, 50 grams of clarified noodles, 75 grams of cooked lard, 0.1 grams of pepper, 0.1 grams of five-spice powder, 0.2 grams of sesame oil.

Practice:

1, first of all, the cooked duck meat with a knife to cut a large piece of specification of about 18 cm × 12 cm, at the same time in the duck meat without the skin side of the knife to scratch a few times, and then patted on a little powder to be used; barbecued pork cut into fine grains to be used.

2, the taro cleaned and sliced, put into the steamer to steam, while hot with a knife crush (can not have granular), pressed into taro paste, to be used; and then the clarified noodles into a bowl, 70 grams of boiling water into the chopsticks to stir, and then rolled into a soft dough into the taro paste in the hands, and then the refined salt, monosodium glutamate, pepper, sesame oil, five spice powder into the mix, and then rolled to uniform; and then the lard, barbecued pork, ground celery, sesame oil, and then rolled to uniform; and then spread the pork, roasted meat, celery, sesame oil, and then rolled to uniform; and then rolled to uniform. Add and then rub evenly, then spread on top of the duck meat, flatten and press evenly.

3, will be cleaned and heated tripod, add raw oil, wait for the oil heat to 200 degrees Celsius, taro duck flat on the wire cage, hanging into the tripod deep-fried to golden brown, crispy surface, that is, into the taro mushrooms duck, and then the cilantro on the bottom of the plate, taro mushrooms duck cut into 12 pieces, placed on top of the cilantro that is into.