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, which 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.

Smoked duck brain

raw material

Duck brain (20g), pea seedling (125g), green onion (3 segments), ginger (2 slices), spiced powder (a little), yellow rice wine (12.5g), soy sauce (6.5g), monosodium glutamate (a little) and clear soup (250g).

Edit the production process of this paragraph.

1. Cook 20 duck heads in a boiling pot, cut one open, dig out duck brains, add clear soup, soy sauce, wine, onion, ginger slices and spiced powder, simmer with mild fire, pour out and secrete soup. Second, use a smoking cage, put the leaves in the cage, and put the duck brains on the leaves, arranged neatly.

Third, use a dry pot, put a little rice, sugar and sawdust at the bottom of the pot, put a smoking cage on it, cover it tightly, light a little smoke, and then take it out and put it in the vegetable fly.

4. Pour 500 grams of cooking oil into the pot and burn it to a big fire. Then put the bean sprouts (only leaves, no stalks) into clear water, fry them quickly in the oil pan, take them out and wrap them on the duck brain. Grasp the time when frying, the bean sprouts will turn yellow for too long; If the water is too short, it will not dry and will not be brittle.

Features: delicious taste, beautiful color, crisp and refreshing.