The first step is to prepare the ingredients:

Main ingredients: teal 350g, angelica root: 1.5g

Accessories: Fujian old wine, dried lotus seeds, ginger slices, Wolfberry, chicken essence, salt, dried dates, green onions.

Step 2: Pour cold water into the pot, add the chopped duck meat, add green onion segments and ginger peel (remaining from cutting the ginger slices, it also removes the fishy smell and does not waste) and cook. Open, remove the sewage and wash it.

Step 3: Wash all the ingredients except the green onions and place the blanched duck meat in the stew pot. Add water to cover the ingredients and a little Fujian old wine.

Step 4: Put an appropriate amount of water at the bottom of the electric pressure cooker, place the steaming rack, place the duck stew pot, cover the pressure cooker lid, and press the "tendon" button.

Step 5: Take it out after thirty minutes and sprinkle with salt and chicken essence.

Extended information:

Stewed Angelica Duck is a delicacy unique to Fujian cuisine. The main ingredient, duck meat, has been the first choice for tonic since ancient times. It is rich in amino acids and nourishes yin. Stomach, it has a very good effect on patients with loss of appetite.

The duck meat has been simmered for a long time and becomes crispy and tender. One sip will leave a fragrant aroma in your mouth. The stewed duck meat is fragrant but not greasy, and you will have endless aftertaste after eating it.