Chinese Food
Eating light of Miu
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Young ginger duck is a traditional famous dish of Han nationality in Sichuan Province. It belongs to Sichuan cuisine. Its meat is tender and delicious. It has rich nutritional value. It can reduce fat, reduce weight and promote blood circulation. Eat radish in winter and ginger in summer. Don't use the doctor's prescription. Jiang Weixin, mild temperature. Return to lung, spleen and stomach meridian. Sweating and resolving the table, moderate temperature to stop vomiting, warm lung to stop coughing; duck meat is sweet, salty, flat and mild cold. It can nourish yin, replenish blood, replenish qi, promote water and reduce swelling.
Cooking ingredients
Cooking Steps
Step1:Duck cu
Step2:Sliced ginge
Step3:Put some cooking oil into the po
Step4:Pour in the duc
Step5:Stir fr
Step6:Add peppe
Step7:Add dried chill
Step8:Continue to stir fr
Step9:Add cooking win
Step10:Add bean past
Step11:Join in the fresh sauc
Step12:Add baby ginge
Step13:Stir fr
Step14:Add some wate
Step15:Add a little suga
Step16:Add some sal
Step17:Cover for 25 minute
Step18:Add green pepper, red pepper and green onio
Step19:Stir fry and add some water starch. Collect the juic
Step20:Baby ginger duck ~ finishe
Cooking tips:There are skills in making delicious dishes.
