Braised duck liver(huang men ya gan )

Stewed duck liver

Raw materials for stewed duck liver

Duck liver 500g; mushroom 20g; winter bamboo shoots 30g; scallion 1 root; ginger 1 small piece

Ingredients for stewed duck liver:

Lard 40 g; soy sauce 1 / 2 tbsp (15 g); soup 10 tbsp (300 g); cooking wine 1 tbsp (30 g); sweet flour sauce 1 tbsp (30 g); sugar 1 / 2 tbsp (1.5 g); monosodium glutamate 1 / 2 tbsp (1.5 g)

Procedure of stewed duck liver

1. Blanch duck liver in boiling water, wash and cut into long strips; wash and slice winter bamboo shoots; wash and cut winter mushrooms into two halves; blanch winter bamboo shoots and winter mushrooms in boiling water; wash and cut green onion and ginger into small pieces; 2;

2. Put 20 grams of lard into a frying pan. When it is 70% hot, add white sugar. When it is red, add soy sauce, cooking wine, monosodium glutamate, broth, green onion, ginger, winter bamboo shoots, mushrooms and duck liver. After stewing until it tastes good, pour them into a bowl. Heat the other half of lard to 80% heat, stir fry in sweet flour sauce, and pour over duck liver.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of stewed duck liver

Rich nutrition, crisp and delicious.

Attention should be paid to when making stewed duck liver

Be sure to wash the duck liver to get rid of the bitterness.

Braised duck liver

Braised duck liver is a famous traditional dish in Shandong Province. This dish duck liver after Huang Jiong, color ruddy bright, soft tender delicious, rich in nutrition. Duck liver is rich in a variety of nutrients and vitamin K, which can prevent and inhibit the hemorrhage of pregnant women.

How to stew duck liver

Material Science:

Duck liver 100g. Shuifa Yulan 15g, mushroom 15g. Sugar 30g, soy sauce 10g, onion and pepper mud 10g. Green onion 10g, ginger 10g, sweet sauce 15g, Shaojiu 20g, lard 150g.

Seasoning:

40 g lard, 1 / 2 tbsp soy sauce, 10 tbsp soup, 1 tbsp cooking wine, 1 tbsp sweet sauce, 1 / 2 tbsp sugar, 1 / 2 tbsp monosodium glutamate,

Production process

1. Wash the duck liver, put it in boiling water, cut it into 1.5cm wide strips, and use a bamboo stick to make a small mouth on the strips (easy to get into the soup). 2. Cut the Yulan slices into 3.3cm long pieces, cut the mushroom into two parts, and blanch them with boiling water.

3. Put a little lard in the frying pan and heat it to 60% heat (about 132 ℃). Add clear soup, soy sauce, onion and pepper mud, scallion, ginger, Magnolia, and mushroom when the sugar is red. Pour the sauce into the bowl.

4. Add lard to the frying pan until 70% heat (about 154 ℃), add sweet flour sauce to stir fry until fragrant, add duck liver, clear soup, Shaoxing wine and the prepared juice, simmer for 5 minutes over low heat, remove scallion and ginger when 1 / 3 of the soup is left, and serve on the plate.

Operation points: duck liver easily fishy, stir fry when the fire to large, can be more under some pepper.

Characteristics of dishes

Rich nutrition, crisp and delicious.

matters needing attention

Be sure to wash the duck liver to get rid of the bitterness.

Cuisine

The color is ruddy and bright, the duck liver is soft and tender, and the taste is delicious.

nutritive value

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.

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.

Key technology

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.

Practical effect

Duck meat is cold, sweet and salty in nature, and it can return to spleen, stomach, lung and kidney channels; it can greatly tonify deficiency and labor, nourish Yin of five viscera, clear heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self convulsion, eliminate snail accumulation, clear heat and strengthen spleen, weak and edema; it can treat weakness, body deficiency after disease and malnutrition edema.

Related tips

1. It is reported that gasconi people in southwest France seldom suffer from heart disease, which may be due to their habitual cooking of duck oil and goose oil.

2. Identify waterflood ducks: waterflood ducks usually have red needle spots or dark black under their wings. Their skin is slippery and their meat is especially elastic. If you tap it with your hand, it will make a "poop poop" sound. The quickest way to identify is to use your fingers to gently pick on the inner membrane of the duck cavity. If it is a duck injected with water, it will flow water from the meat.

3. Duck meat is rich in nutrition, especially suitable for summer and autumn. It can not only supplement the excessive consumption of nutrition, but also remove the discomfort caused by summer heat. We should not eat smoked and roasted duck meat for a long time, because it can produce benzopyrene after processing, which has carcinogenic effect.

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Chinese PinYin : Huang Men Ya Gan