Spicy Beer Duck

Overview

Duck meat is a delicacy, suitable for nourishing, and is the main raw material of various delicious dishes. People often say that chicken, duck and fish are the four major meats. The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed. Nutritional effects 1. Replenishing qi and replenishing deficiency. The food ducks eat is mostly aquatic, so its meat is sweet and cold in nature. It enters the lung, stomach and kidney meridian. It has the functions of replenishing deficiency, nourishing the yin of the five internal organs, clearing the heat of deficiency, replenishing blood and water, nourishing the stomach and promoting fluid, relieving cough and self-shock, eliminating snail accumulation, clearing away heat and strengthening the spleen, weak and edema, etc.; it can cure physical weakness, physical weakness after illness, and malnutrition edema. 2. Nourishing yin: Male duck meat is slightly cold in nature, while hen meat is slightly warm in nature. For medicinal purposes, those that are old and white, or those with white bones and black bones are better. Stewing old and fat duck with sea cucumber has great nourishing effect. The stewed duck juice is good at replenishing the yin of the five internal organs and the heat of deficiency and tuberculosis. 3. Lower blood pressure. Duck meat and kelp stewed together can soften blood vessels, lower blood pressure, and have good effects on senile arteriosclerosis, hypertension, and heart disease; Nutritional value 1. Duck meat is rich in protein and is highly digestible. Easily absorbed by the body. 2. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. 3. The protein in duck meat is about 16% to 25%, which is much higher than that of livestock meat. The fat in duck meat is moderate, about 7.5% lower than that of pork. The fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids, with low melting points and high digestion and absorption.

Tags

• hot dishes
• appetizers
• chinese banquet
• spring recipes
• summer recipes
• autumn recipes
• beer
• chicken powder
• cooking wine
• edible oil
• garlic
• millet spicy
• old soy sauce
• onions
• star anise
• thread pepper
• zanthoxylum bungeanum
• duck legs
• ginger
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Chop the duck legs into small pieces and blanch them in water, add ginger slices and two teaspoons of cooking wine

   

3. 3 Wash the duck meat and set aside, tie the green onions into knots, chop the pepper and millet, smash the garlic, slice the ginger, and set aside the peppercorns and star anise

   

4. 4 Pour an appropriate amount of oil into a pan and heat until 70% hot. Add peppercorns, star anise and ginger slices and sauté until fragrant

   

5. 5 Pour in duck meat and stir-fry together

   

6. 6 Fry until the skin is golden brown and add a teaspoon of dark soy sauce

   

7. 7 Pour in a bottle of beer and a small bowl of water

   

8. 8 Bring to a boil over high heat, add scallion knots, reduce to medium to low heat and simmer for about 30 minutes

   

9. 9 When the soup is almost dry, pick out the green onion knots

   

10. 10 Add chili and garlic and stir-fry over high heat

    

11. 11 Add 1/3 teaspoon chicken powder and salt to taste, stir-fry over high heat until the chili peppers are broken and ready to serve

    

12. 12 Finished product

    

13. 13 Finished product