Dingxiang duck(ding xiang ya )

Method of Dingxiang duck:

Raw materials for making clove duck:

One duck. Clove 5g, meat stick skin 5g, bean curd 5g. Ginger 15g, onion 20g, salt 3G, marinade 500g, rock sugar 30g, monosodium glutamate 1g, sesame oil 25g.

Processing steps of Dingxiang duck:

After the duck is slaughtered, the hair and viscera are removed and washed. Clove, cinnamon, bean curd water to boil twice. Remove the medicine juice 20 minutes after each boiling. Take the medicine juice twice and pour it into the pot. Wash and break the ginger and onion. Put the duck in the pot together with the duck. The duck will be submerged in the medicine juice. Simmer until the duck is six months old. Then put it into the pot and take it out. Take appropriate amount of marinade into the pot, add salt, rock sugar and monosodium glutamate, mix well, add duck, roll and pour marinade on the stew until the marinade is evenly adhered to the duck, take out when the color is red and bright, spread sesame oil, cut into pieces and put on the plate.

Dingxiang duck

Dingxiang duck, crisp skin, delicious, unique flavor. This dish is characterized by red and bright color, soft and tender meat, delicious, and good effect on spleen and stomach weakness, cough and edema. It is suitable for general people, especially for patients with body heat, heat, weakness, lack of food, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.

Raw materials required

Ingredient: one duck (about 1000g). Clove 5g, cinnamon 5g, cardamom 5g.

Accessories: ginger 15g, scallion 20g, salt 3G, marinade 500g, rock sugar 30g, monosodium glutamate 1g, sesame oil 25g.

Production process

1. After the duck is slaughtered, remove the hair and viscera and wash them; 2. Put cloves, cinnamon and cardamom into the pot;

3. Add appropriate amount of water to decoct twice, decant the juice 20 minutes after each boiling, and collect about 3000 grams of liquid medicine;

5. Pour the liquid into the pot, add ginger and green onion, and add duck;

6. Cook on a slow fire for six months, then remove and cool;

7. Put the marinade into the pot, put in the duck, marinate it with slow fire, then take it out and wipe the foam;

8. Put the marinade into the pot, add salt, rock sugar and monosodium glutamate and mix well;

9. Put in the duck, put it on a slow fire, roll the duck and pour the marinade;

10. Until the marinade is evenly adhered to the duck and the color is red and bright, remove it;

11. Apply sesame oil evenly.

Production instructions

1. Fry the chips around the duck.

2. Due to the frying process, we need to prepare more peanut oil, about 1000g.

Nutrition and health

Clove duck, warm the stomach, warm the kidney and help Yang. 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. Duck is cold in nature, sweet in taste and salty in taste. It is mainly used for tonifying deficiency. It can nourish the Yin of five zang organs, clear the heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self convulsion, and eliminate snail accumulation.

Suitable for people

It is suitable for general people, especially for patients with body heat, heat, weakness, lack of food, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.

The food is mutual restraint

Duck: duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat. Clove: clove not visible fire, fear Curcuma.

Cinnamon: use cinnamon instead of scallion.

Nutrition analysis

Nutrient content of one clove duck

Tips

1. Clove, cinnamon and cardamom are used together to strengthen the spleen and stomach, eliminate diet and regulate qi stagnation. Using whole duck as staple food can increase nutrition, supplement deficiency, strengthen spleen and stomach, and promote water and dampness. The combination of medicine and food plays the role of Warming Yang and tonifying deficiency, eliminating food and harmonizing stomach. 2. It can be used for impotence, spermatorrhea, cold sensation under the waist due to deficiency of kidney yang, less food due to deficiency of spleen and stomach, abdominal distension, epigastric cold pain, hiccup and belching.

3. This prescription can be used as a diet for patients with sexual dysfunction, chronic gastritis, dyspepsia and gastrointestinal dysfunction.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ding Xiang Ya