Every autumn, everyone will be affected by autumn dryness, which will lead to bad mood, internal fire and other symptoms, and even lead to oral ulcers and constipation. Therefore, it is very good to eat more heart-nourishing foods in this season, such as bitter gourd, but the taste of bitter gourd is unacceptable to many people. In order to alleviate the bitter taste of bitter gourd, we can make it with duck meat. So what is the whole book of stewed duck with bitter gourd?

1. What is the encyclopedia of stewed duck with bitter gourd? Slice bitter gourd into thick slices, cut duck into pieces, cut lobster sauce garlic into pieces, slice ginger, heat the medicinal stone pot with 10g oil, add ginger slices and lobster sauce garlic, pour duck meat, add cooking wine, add 3g salt and sugar, stir fry a few times, add hot water, cover the pot, and stew bitter gourd for 3 minutes. Stir-fry for a few times, cover and simmer for about 12 minutes. If there is no water, add a proper amount of hot water, thicken the raw flour with water, then pour a circle of tail oil15g, and add the onion.

Second, wash the duck legs and cut them into pieces of moderate size. Wash the ginger and pat it to pieces. Boil the water in the pot with high fire, add the duck pieces, blanch for 3 minutes, remove and drain. Set the pot on fire, put oil, heat it to 50%, add the beaten ginger, lobster sauce and rock sugar, stir-fry until fragrant, and add the blanched one. Stir-fry until the water seeping from the duck in the pot evaporates. Pour in a proper amount of light soy sauce, stir fry, add a proper amount of clear water until the duck meat doesn't pass, bring it to a boil with high fire, cover the lid, and simmer for 10 minutes on low fire until the soup is not enough. Add bitter gourd slices and salt, stir-fry until the soup is dry.

What is the encyclopedia of stewed duck with bitter gourd? Chop the duck leg into large pieces, cut the bitter gourd into thick slices, cut the onion, cut the ginger, cut the garlic cloves, and cut the dried pepper and pepper. The pot is hot, and the small fire exceeds the rock sugar until it just melts. Blanch the duck leg slices in a pot and stir-fry until they become slightly discolored. Add onion, ginger, garlic and dried Chili, stir-fry until fragrant, and stir-fry evenly. Add wine, soy sauce, soy sauce and oyster sauce and stir well. If you like the taste of sauce, you can also add a little bean paste at this time. Continue to stir fry on low heat until the duck legs are slightly dry. Boiled water or broth, beer is better, duck legs are not eaten, and appropriate amount of salt is added. Soy sauce, oyster sauce and watercress are added in front, and the salt content here is less. Cover the pot, bring to a boil, and stew until the duck legs are soft and rotten.