Side dishes that can be put in braised duck: celery, parsley, green peppers, potatoes, bamboo shoots, etc., and when the duck meat is almost cooked, add it to cook it and serve it. Braised duck is a dish in which the main ingredient is duck, auxiliary ingredients are onions, persimmon peppers, etc., and seasonings are salt and cooking wine. The dish is mainly made by the practice of boiling the ingredients in a pot.

How to Make Braised Duck

Main Ingredients: 1,500g of duck

Supplementary Ingredients: 100g of onion (white skin), 50g of persimmon peppers

Seasoning: 15g of cooking wine, 8g of salt, 3g of chicken essence, 10g of soya sauce, 15g of soy sauce, 10g of star anise, 5g of cinnamon, 15g of garlic (white skin), 5g of chilli pepper (red, sharp, dried). Peanut oil 75 grams, 15 grams of ginger

Practice Editor

1, duck slaughtered and washed and chopped;

2, duck meat with ground ginger, salt, soy sauce, cooking wine marinade for about half an hour;

3, onion, green, red pepper washed;

4, ginger cut into small pieces, onion also cut into small pieces;

5, persimmon pepper, chili pepper cut into small pieces;

6, garlic cut into pieces;

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7, fire up the frying pan, when hot, pour into the marinated duck meat, slightly over the oil once;

8, to the duck meat color dark, drain the oil from the pan;

9, continue to boil the pot of oil, add ginger stir-frying pot, and successive Add chopped onion and garlic, stir-fry aroma;

10, add duck meat, cinnamon, dashi continue to stir-fry;

11, stir-fry are added to the water over the duck meat;

12, and then add the dried red peppercorns, cooking wine, salt, soy sauce with a lid and cook over high heat;

13, boil over high heat and then change to medium heat to collect the soup, the cinnamon, dashi pick out! Do not,

Finally add chicken essence can be served on a plate, braised duck is done.

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Warm tips

This simple and delicious duck, no matter whether it is the holidays or in the weekdays, is a dish that can be taken to the stage. Hurry up and do it yourself, it really smells good and tastes good!

Nutritional value

Fatty acids in duck meat have a low melting point and are easy to digest. Containing B vitamins and vitamin E more than other meats, can effectively resist beriberi, neuritis and a variety of inflammation, but also anti-aging. Duck meat is richer in niacin, which is one of the components that constitute two important coenzymes in the human body, and has a protective effect on patients with heart disease such as myocardial infarction.