During the epidemic, the price of meat has increased too much. There are a lot of meat to eat. Change to the duck meat raised in your hometown. The duck meat has many effects - increasing appetite, promoting water and swelling, nourishing yin and tonifying deficiency. It is rich in nutrition.. Suitable constitution weak, inappetence, fever, edema avoid cold patients, spleen and stomach yin deficiency, often diarrhea is not very want to eat. Hurry to buy a duck to do it.. -
Step1:Prepare a native duck. It's better to keep it for more than half a year. It's sweeter. Kill. Wash.
Step2:Cut the duck meat into small pieces. Prepare the whole garlic. Dry the whole Chaotianjiao. Slice the half ginger
Step3:Put oil in the pot. Heat the oil in the pot to 70% heat. Then pour in duck, garlic, ginger and salt. Stir continuously for 2 minutes. The water can be poured out. It's more convenient for duck to fry and dry.
Step4:Put in a little Chaotianjiao, star anise, cinnamon, fragrant leaves, take a spoon raw and stir fry for a minute. Stir fry out the fragrance.
Step5:Put in water. It's better if the water just hasn't passed the duck meat. Cover the pot and keep it under medium heat for 30 minutes. Pay attention not to go away when cooking. Observe. Don't dry it.
Step6:30 minutes later, when the juice is thick, add a little monosodium glutamate, green pepper, fire to collect the juice. The color is delicious, the taste is pure, and the delicious delicious delicious duck is out of the pot.
Step7:Finally, add cilantro leaves. It's better to see. Is it almost as good-looking as the restaurant? It tastes delicious. This braised duck with warm stomach tastes good to cry. Absolutely capture
Cooking tips:1. Pay attention to the duck meat. Don't cut it too big. It's not tasty. 2. When it's stuffy for 30 minutes, cover the pot cover and boil it quickly. 3. Pay attention to the monosodium glutamate and green pepper and put them in at last. Otherwise, the long cooking of green pepper will affect the appearance. The reason why monosodium glutamate is put in the final stir fry is because the monosodium glutamate in monosodium glutamate will become carcinogen when exposed to high temperature. Monosodium glutamate is easy to lose efficacy under high temperature. That is to say, the longer it is boiled in boiling water, the less delicious it will taste. And it will generate a harmful substance. Although the toxicity is not strong, it is easy to accumulate in the body. So monosodium glutamate should be put last. There are skills in making delicious dishes.