Braised duck meat with sour buckwheat head is a must-eat during the Ghost Festival

Overview

According to legend, every year from July 1st, the King of Hell orders the gates of hell to be opened, allowing those unjust souls and ghosts who have suffered all year round to come out of hell, wander around for a short period of time, and enjoy blood and food in the world. Therefore, people call July the ghost month. This month is considered an unlucky month, and people do not marry or move. On July 14th, the gate of hell opens wide. The festivals and customs included on July 15th are relatively complex. It is not only a folk ghost festival, but also a Taoist Ghost Festival, a Buddhist Obon Festival, and a combination of monks, Taoists and secular people. Different places have different customs. Some people celebrate the 13th day, but we celebrate the 14th day. On the 14th day of July here, a dish that every household must make is braised duck with sour buckwheat heads. The food that ducks eat is mostly aquatic, so its meat is sweet and cold in taste. It enters the lung, stomach and kidney meridian and has the functions of nourishing, nourishing the stomach, tonifying the kidneys, removing tuberculosis and bone steaming, eliminating edema, relieving heat and dysentery, relieving cough and reducing phlegm. Duck meat is suitable for people with heat in the body. It is more beneficial for people with weak constitution, loss of appetite, fever, dry stool and edema. Braised duck meat with sour buckwheat heads has a slightly sour taste, which is very appetizing in this hot summer and goes well with meals! My husband also made an exception and ate three bowls of rice (he is losing weight recently)! O(∩_∩)O~ I hope I can share delicious food with everyone in this hot summer!

Tags

• hot dishes
• duck meat
• light soy sauce
• liquor
• old soy sauce
• oyster sauce
• peanut oil
• sour buckwheat head
• sour chili
• sour ginger
• sour plum
• sugar
• salt

Ingredients

Steps

1. 1 The raw materials are as shown in the picture. Wash the duck meat and chop it into pieces. Marinate it with a little ginger and white wine for 20 minutes to remove the fishy smell. Wash the buckwheat heads and set aside! If you are really afraid of the fishy smell of duck meat, you can blanch it, but I personally think that frying raw duck meat to dry out the water can lock the duck meat juice in the meat and remove the fishy smell

   

2. 2 Crush the sour buckwheat heads with a knife and set aside

   

3. 3 Peel and mash the sour plums

   

4. 4 hot pot

   

5. 5 Add the duck meat and stir-fry, no need to add oil, because the duck skin will produce oil

   

6. 6 Stir-fry until the water dries up and the duck meat shrinks

   

7. 7 Add a small amount of white wine and continue to stir-fry

   

8. 8 Dish out and set aside

   

9. 9 Heat the pan with cold oil, add a small amount of oil

   

10. 10 Add the chopped sour buckwheat heads and stir-fry

    

11. 11 Add duck meat and stir-fry together. I bought a little too much sour buckwheat head this time, which was a bit upstage

    

12. 12 Add sugar, light soy sauce, dark soy sauce, oyster sauce, and mashed sour plum sauce, stir-fry together

    

13. 13 Add a bowl of water, bring to a boil, and simmer over low heat until the water is gone, about 10 minutes

    

14. 14 Add the salt and then take it out of the pot. At Moxue's, salt is added last because iodine is lost quickly in high temperature environments. Do not fry iodized salt in hot oil with the vegetables. Try to add salt when the vegetables are cooked and take them out of the pot, so as to ensure that the iodine in the salt is not lost.

    

15. 15 Picture of the finished product. I have made it before with sour ginger and sour chili pepper, which makes it more delicious. However, I got a little angry recently so I gave up on these two. You can compare the picture of the finished product!