Bitter Melon Braised Duck
Overview
In autumn, people are easily troubled by autumn dryness, and their mood is always inexplicably irritable. This is the source of internal fire. Therefore, a series of symptoms of internal fire such as mouth ulcers and constipation often occur. This is all due to the influence of autumn dryness. Eating something bitter during this season can nourish the heart and lungs. Because of its bitter taste, many people are repelled by bitter melon and do not like to eat it. It is precisely because of this special bitter taste that bitter melon has special effects. Momordica charantin contained in bitter melon can maintain cells in an active state, thereby achieving anti-aging and maintaining youthfulness. Bitter melon is also rich in protein, fat, and vitamin C. The vitamin C can inhibit the production of melanin in the human body, thereby whitening the skin. In this dish of braised duck with bitter melon, bitter melon is used to absorb the sauce of the stewed duck, so that it tastes less bitter and has a bit of fragrance.
Tags
Ingredients
Steps
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Cut bitter melon into thick slices
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Duck carcasses
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Cut the black beans and garlic into puree, and slice the ginger
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Heat 10 grams of oil in a medical stone pot, then add ginger slices and black bean paste
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Pour in duck meat
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Add cooking wine
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Add 3 grams of salt and sugar, stir-fry a few times
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Add hot water, cover and simmer
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While stewing, blanch the other side of the bitter melon in water for 3 minutes, pick it up, put it into clean water, wring out the water and set aside
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Simmer for about 23 minutes
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Pour in the bitter melon, add 1 gram of salt, stir-fry a few times, continue to cover and simmer for about 12 minutes. If there is no water, add an appropriate amount of hot water
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Mix cornstarch with water to thicken the sauce, then drizzle with 15g of tail oil
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Add scallions
