Stewed duck. A pot of warm heart recipe-Chinese Food-best chinese food recipes-cooking food

Stewed duck. A pot of warm heart

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In this good season of stewing, I combed the ingredients of my family. Half of the duck meat was taken from my hometown. When the duck grew, it ran freely in the field. It took wild vegetables and some insects as food. Therefore, the flavor of duck meat is very rich. It's delicious. It's a pity not to stew it. I simply added kelp, kidney beans and beancurd. Several kinds of food materials were put into one pot. It's done for animals and plants Nutrition complements each other. The biggest advantage is that the diversification of food materials can be easily realized. The soup is delicious and nutritious and healthy. When it is replenished in winter, the pot will warm the heart, dispel the cold and improve the stomach. The details are as follows. -

Cooking ingredients

duck:half

frothy kelp:300g

beancurd:300g

pickled kidney bean:300g

ginger cooking wine:moderate amount

salt, onion and pepper:moderate amount

Cooking Steps

Step1:Cut the duck meat into small pieces. Put it in the pot. Add the water over the meat. Pour in the cooking wine. Put in two pieces of ginger. Remove the blood and fish.

Step2:Put the water in the casserole and boil it. Pour in the duck meat. Put in two pieces of ginger. Put in the cooking wine. Knot the green onions and put them in. Add the kidney beans that have been soaked in advance. Soak them in the water one night in advance. If not, they will not be cooked or rotten.

Step3:The kelp soaked in advance is low in calories and rich in dietary fiber, which can moisten the intestines and relieve constipation. When the fire boils, it turns into a slow fire. Simmer for an hour.

Step4:Then put in the soaked beancurd. Put in the pepper. Stew for 10 minutes and put in the salt to get out of the pot. Don't put the beancurd too early. If you stew for a long time, it will all melt. It will affect the taste very much.

Step5:Simmer slowly with a gentle fire. Open the lid as little as possible in the middle. The purpose is to make some nutrients fully dissolve into the soup. The taste will be delicious.