Braised duck with papaya is a delicious local famous dish, which belongs to Cantonese cuisine. It has dietotherapy effects of nourishing stomach and kidney, eliminating phlegm and moistening lung, removing toxic substances and reducing swelling. When eating, some papaya has been cooked, and the flavor has been absorbed by the duck, so the duck meat has both the flavor of the column sauce and the rich papaya flavor, which is very delicious.

Precautions:

1, in order to make the duck soup not greasy, duck meat should be washed with water to remove fishy smell, then stir-fried in a pot until it is oily, and the excess oil from duck skin can be removed before it can be cooked with papaya.

2, the color of the column sauce is reddish brown, the soy sauce tastes fragrant, the entrance is mellow and sweet, and it is often used to cook chicken, duck, fish and other ingredients; When cooking with ducks, it is not advisable to put other sauces, so as not to rob the flavor of the sauces.

3, cooked papaya is easy to rot for a long time, you should first cook the duck until soft and cooked, then add papaya pieces and mix well, simmer until cooked.

4. Besides papaya, other absorbents (such as taro, yuba, potato, white radish, etc.) can be used. Cooking with duck meat can achieve the effect of eliminating fat and greasy.

Because it is cooked with papaya, duck meat will be soft, not very tough, and it has a very fragrant papaya flavor. Using olive oil will be healthier and less greasy.

6, duck meat is cold, it is wool. People with deficiency and cold should eat less, and patients with cold should not eat.