2, the pot is hot, add the right amount of oil, add a little sugar to refresh;
3. Then add ginger, cinnamon and fragrant leaves to stir fry, and add duck meat to stir fry;
4. Add some water to the duck and bring it to a boil. After boiling water for 10 minute, add a little medlar;
5. Add the white radish after the soup changes color, and sprinkle some parsley after cooking.
6. Ducks have the effect of invigorating qi and nourishing yin. Duck meat contains protein, which is easy to absorb, rich in vitamin E and B vitamins, and low in fat. In addition, duck meat is rich in nicotinic acid.
Extended data:
The practice of air-drying duck
1. Selecting live chickens-shaping-rinsing-pickling-air drying.
2. When curing, the amount of salt is very important. Live chickens with a general weight 1.5 kg to 2 kg need 0.035 kg to 0.04 kg of salt. It is required to spread evenly, with more meat in thick places and less meat in thin places. The public can increase or decrease them according to their own tastes.
In addition to salt, you can also put spices such as Chili powder and pepper according to your own taste. The curing time is about 12 hour.
4. It is best to choose exposure afterwards. Sun for two or three days when the weather is good; If it is rainy, it can be placed in a ventilated and cool place.