Pan-fried duck breast

Overview

Duck meat is rich in nutrients and has a much higher protein content than other livestock meats. Studies have shown that the fat in duck meat is different from butter or lard, and its ratio of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids is close to the ideal value; its chemical composition is similar to olive oil, which has the effect of lowering cholesterol and is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases. The food ducks eat is mostly aquatic, so its meat is sweet, cold, and enters the lung, stomach and kidney meridian; it is more suitable for people with heat and internal heat; it is better for people with low fever, weak constitution and loss of appetite. At the same time, it is also suitable for people with malnutrition, postpartum illness, physical weakness, night sweats, nocturnal emissions, women with scanty menstruation, dry throat and thirst; however, cancer patients and diabetics after radiotherapy and chemotherapy should eat as little duck meat as possible. Nanjing is the capital of ducks, and Nanjing people especially love to eat ducks. In addition to salted duck and Nanjing roast duck, duck breasts, duck heads, duck gizzards, duck gizzards, etc. are also frequent guests on citizens’ tables; duck breast haha: our family is also inseparable from ducks in our daily diet; Xiang is the duck breast made today: the skin is thick and meaty and has no bones, so the elderly and children can eat it with confidence~~~

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• students
• broccoli
• cooking wine
• duck breast
• hangzhou pepper
• msg
• old soy sauce
• onion and ginger
• sunflower oil
• white sugar
• white vinegar
• carrot
• fish sauce
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Wash and drain the duck breast, cut diagonally and cut into pieces

   

3. 3 Pour in cooking wine, a little and fish sauce

   

4. 4 Add some onions, ginger and salt and marinate for about 40 minutes, then rinse

   

5. 5 Cut cauliflower, pepper and carrot and set aside

   

6. 6 Boil a little salt and sunflower oil in water, blanch the broccoli and set aside

   

7. 7 Pour oil back into the pot, sauté the onions until fragrant, then add the duck breast, skin side down

   

8. 8 Fry over medium heat until both sides are lightly browned, then pour out the excess duck fat

   

9. 9 Add a little cooking wine

   

10. 10 Pour a little more dark soy sauce and warm water and cover over high heat

    

11. 11 After boiling: add 2 teaspoons of sugar

    

12. 12 After simmering for 1 to 2 minutes, add some salt

    

13. 13 Turn to high heat to reduce the juice. When the water gradually dries up, add the peppers and carrots

    

14. 14 Stir-fry a few times, sprinkle with a little MSG, stir well, turn off the heat, and finally put it into a plate covered with broccoli