Duck with sauce(jiang zhi ya fang )

Sauce duck recipe:

Ingredients for making sauce duck recipe:

750 grams of duck, 30 grams of taro, 20 grams of Shaojiu, 10 grams of soy sauce, 20 grams of sugar, 60 grams of peanut oil, 10 grams of green onion, 10 grams of ginger, 5 grams of pepper, 20 grams of sweet flour sauce.

Processing steps of sauce duck recipe:

Rinse the duckling, cut the mouth, leave the tongue and remove the feet. Smash the big bone, let go of the water pot, add scallion, ginger, pepper, cook until six or seven mature, take it out, put it on the vegetable pier, cut off the head, neck, leg, remove the duck bone, trim around, cut the duck breast in half, then cut it into about 2.6cm long pieces with a horizontal knife, and place it as it is. Boil the taro, peel, remove the black spots, and cut into hob pieces. Shovel the original duck into the pan pad, then add taro, duck neck, leg, bone, put it into the pot, put it on the fire, add duck soup (no duck), Shaojiu, soy sauce, sugar. In addition, add peanut oil and sugar to the frying pan, stir fry until tender, add sweet flour sauce and cook duck soup, melt and pour into the duck pot. Add a little peanut oil in a wok, heat 60% over medium heat (about 150 ℃), add scallion, ginger and pepper and deep fry until done

Characteristics of sauce duck recipe:

The color is bright red, and the flavor of soy sauce is overflowing. It is fresh, tender and palatable, and slightly sweet in salt.

Duck with sauce

Sauce duck is one of the traditional famous dishes in Shandong Province, which is one of the distinctive dishes in Shandong cuisine. Peanut is the main material of sauce duck, and pickle is the main cooking method. The sauce duck recipe is very simple. As long as you follow the recipe step by step, you will surely enjoy a delicious dish. The color is bright, the sauce is fragrant, fresh and delicious, and the salt is slightly sweet.

Food materials

Net ducklings 750 grams. 30 grams of taro. Shaojiu 20g, soy sauce 10g, sugar 20g, peanut oil 60g, onion 10g, ginger 10g, pepper 5g, sweet flour sauce 20g.

Production process

1. 2. Smash the big bone, add scallion, ginger and Chinese prickly ash in the water pot, cook until six or seven mature, take them out, put them on the vegetable pier, cut off the head, neck and leg, remove the duck bone, trim around, cut them in half along the middle of the duck breast, and then cut them into 2.6cm long pieces with a horizontal knife, and set them as they are;

3. Boil the taro, peel off the skin, remove the black spots, and cut into hob pieces;

4. Shovel the original duck into the pan pad, then add taro, duck neck, leg, bone, put it into the pot, put it on the fire, add boiled duck soup (no duck), Shaoxing wine, soy sauce, sugar; take other ingredients

Duck meat

Add peanut oil and sugar to the frying pan, stir fry until tender, add the sweet flour paste and cook the duck soup, melt and pour into the duck pot;

5. Add a little peanut oil to the frying pan, heat it 60% over medium heat (about 150 ℃), fry it with scallion, ginger and pepper until golden yellow, then remove it and pour it into the duck pot; put a plate on the top of the duck, simmer it over low heat for about 1 hour, remove the plate, put out the pan mat, hold it on a flat plate and buckle it into the large plate, remove the pan mat; thicken the juice with starch and pour it on the duck side;

Characteristics of dishes

The color is bright red, and the flavor of soy sauce is overflowing. It is fresh, tender and palatable, and slightly sweet in salt.

Nutrition analysis

Duck meat

The melting point of fatty acids in duck meat is low and easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with myocardial infarction and other heart diseases.

Taro

Taro has a high nutritional value. The starch content in tuber is 70%. It can be used as both food and vegetable. It is a good vegetable for all ages. New taro is rich in protein, starch, fat, carbohydrate, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, vitamin B1, B2, saponin and other ingredients. According to traditional Chinese medicine, taro is sweet and smooth and enters the stomach. It has the effects of tonifying stomach and intestines, relaxing stool and dispersing knots, tonifying liver and kidney, and adding marrow. It has a certain auxiliary therapeutic effect on dry stool, goiter, swelling toxin, scrofula, mastitis, acute arthritis and other diseases.

Suitable for people

It is suitable for people with heat and heat in the body; it is better for people with low heat, weak constitution, loss of appetite, dry stool and edema. At the same time, it is suitable for malnutrition, postpartum body deficiency, night sweats, spermatorrhea, women with less menstruation, dry throat and thirst; it is also suitable for cancer patients and after radiotherapy and chemotherapy, diabetes, liver cirrhosis, ascites, tuberculosis, chronic nephritis and edema; it is suitable for body deficiency cold, cold caused by cold, stomach cold pain, diarrhea, low back pain and cold dysmenorrhea, obesity, arterial stiffness It is not suitable for patients with cold.

Practice guidance

Guide to duck meat processing

1. Add a little salt when cooking, the broth will be more delicious.

2. Duck meat is a kind of delicious food. Duck can be made into roast duck, salted duck, crispy duck, duck bone soup, fried duck slices, fried dried duck strips, fried duck heart flower, coriander duck liver, braised duck feet and other excellent dishes. Duck meat is suitable for nourishing and is the main raw material of various delicious dishes.

3. Duck meat, duck blood and duck kidney can all be used as medicine.

4. The meat of male duck is slightly cold and that of hen is slightly warm. It is better to be old and white, white and black. Stewing the old and fat duck with sea cucumber has a great tonic effect. The stewed duck juice is good at tonifying the Yin of five zang organs and the heat of deficiency and tuberculosis.

5. Duck meat stewed with kelp can soften blood vessels, reduce blood pressure, and has good curative effect on Senile Arteriosclerosis, hypertension and heart disease;

6. Stewing duck meat with bamboo shoots can treat hemorrhoids in the elderly. Therefore, the people think that duck is "the holy medicine of tonifying deficiency". Fat ducks also treat senile pulmonary tuberculosis, diabetes, spleen deficiency edema, chronic bronchitis, stool dry knot, chronic nephritis, edema; male ducks treat pulmonary tuberculosis, diabetes.

Practice guidance of taro

Besides steaming, boiling and frying, taro can also be simmered, roasted and roasted. But there is one thing to remind consumers, that is, taro contains more starch, one can not eat too much.

This is a housewife's tip to remove taro skin, That is to put taro with skin into snake skin bag or other similar bags, pay attention to only half of the bag, then tie the bag with rope tightly, put the bag flat on the cement floor, step on it with feet for many times, and then pour the taro out, you can remove taro skin quickly and well, and your hands will not itch because of skin allergy.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiang Zhi Ya Fang