Chinese Food
Braised duck neck with cloves
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Duck neck is delicate in meat quality, with moderate toughness of meat fiber. There is collagen in connective tissue on duck neck, which is beneficial to supplement the collagen of the body and has the function of tightening the skin. Rich in protein and many nutrients. Low fat content. It is an excellent diet. Clove is not only a fragrant fragrance, but also a traditional Chinese medicine. In the curative effect, it belongs to aromatic stomach tonic, which can relieve abdominal distention, increase gastric juice secretion, enhance digestion ability and complement duck meat. So whether it's roast duck neck or stewed duck meat, next time you remember to put in some cloves. The taste will be different.
Cooking ingredients
Cooking Steps
Step1:Wash 3 duck necks and cut into small pieces.
Step2:Prepare the necessary spices; cut the appropriate amount of scallion and ginger slices; add red dates. The meat and soup are fragrant and sweet. When you stir fry duck meat, it's better to use white wine with high degree. If you don't have it at home, you can use cooking wine.
Step3:Sit in a hot oil pan. Add a little cooking oil. Stir fry the spices, scallion and ginger. Stir fry the fragrance and then put the duck neck. Add 1 tablespoon of white wine. Stir fry until the duck neck changes color.
Step4:Put in 1 tablespoon of raw soy sauce and 1 tablespoon of oyster sauce. Don't use old soy sauce for this dish. It's easy to be too salty. It's not good if the color is dark.
Step5:Put in the dates. Add the boiling water that has not been used for the ingredients. After boiling, turn to medium heat and simmer for about 20 minutes.
Step6:You can put sugar and salt according to the taste when you collect the juice. Pour a little sesame oil into the pan.
Step7:Look at the color. Do you have a special appetite? The taste is salty, fragrant and delicious. It has a strong aroma of clove and jujube.
Cooking tips:There are skills in making delicious dishes.
