Roast duck with spiced carrot and bamboo shoots(wu xiang hu luo bo sun shao ya )

Roast duck with spiced carrot and bamboo shoots

Introduction:

"In spring, everything in nature recovers. Due to the rising Yang Qi and dry climate, it is easy to stimulate the internal heat accumulated in the liver, gallbladder and gastrointestinal tract of the human body, resulting in the phenomenon of dryness in spring. In addition, the body's water is also easy to sweat, breathing and a lot of loss, leading to physiological dysfunction, and then appear dry throat, cleft lip, stool dry knot and other "inflamed" symptoms. And spring climate is changeable, very easy to cause cold and rhinitis. At the same time, many people will also cause a cold because of "anger". Generally, meat is warm. But duck meat is cool. It's the so-called spring river water warm duck prophet. Duck meat is very suitable for eating in spring. It not only doesn't catch fire, but also has the effect of generating fluid and moistening dryness, nourishing yin and stomach, promoting water and detumescence. Bamboo shoots have the functions of clearing away heat and resolving phlegm, benefiting qi and stomach, curing thirst, benefiting water channel, benefiting diaphragm and refreshing stomach, and have the characteristics of low fat, low sugar and multi fiber. The carrot, known as "Oriental ginseng", is cooked and eaten. The β - carotene can be converted into vitamin A in the human body, which is conducive to improving the body's immunity and preventing colds. But β - carotene is a fat soluble vitamin. Only when it is dissolved in oil, it can be converted into vitamin A and absorbed in the body. It can be eaten with duck meat. It not only increases dietary fiber, but also gives better play to the effect of carrot. It's definitely right to eat this in spring. It's not only not inflamed, but also can prevent colds, nourish yin and stomach. It's very suitable for people who love meat and are afraid of inflamed. "

Production steps:

Step 1: soak the bamboo shoots and cut them into slices. Peel and wash the carrots and cut them into flower knives. Dice the onion and ginger.

Step 2: chop the duck into small pieces. Add proper amount of water, Chinese prickly ash, cooking wine and ginger slices into the pan. Blanch the duck slightly to remove the blood and fishy smell. Take out.

Step 3: add a small amount of oil in the pot, add diced onion and ginger, stir fry over low heat until fragrant.

Step 4: put the duck in the boiled water.

Step 5: stir fry for a while.

Step 6: add half a teaspoon of sweet flour sauce, high heat, add cooking wine and soy sauce, stir fry evenly, then add appropriate amount and hot water to avoid duck meat, bring to a boil.

Step 7: add appropriate amount of salt, five spice powder and pepper, add a little rock sugar to improve the taste, then add two hawthorn, cover the pot and simmer over low heat.

Step 8: simmer until most of the duck meat is soft and rotten. Add carrots and bamboo shoots and continue to cook until the duck meat is soft and rotten.

Materials required:

Duck meat: moderate

Carrot: right amount

Dried bamboo shoots: appropriate amount

Onion: right amount

Ginger: right amount

Oil: right amount

Salt: right amount

Five spice powder: appropriate amount

Sweet flour sauce: right amount

Cooking wine: moderate

Old style: moderate

Pepper: right amount

Rock sugar: right amount

Note: 1, duck remember not to cut too large, cut into small pieces, easy to cook in a short period of time tasty and soft rotten. 2. Adding two Hawthorn can not only remove the greasiness, but also make the duck easier to cook rotten. 3. Spring eat scallion easy to get hot, and scallion in a long time in the stew will be bitter, affect the taste. Therefore, using onion instead of scallion is more suitable for spring consumption. 4. Adding proper amount of cooking wine and Chinese prickly ash ginger slices into the water can effectively remove the fishy smell of duck meat. If you have a green tea bag at home, you can add a little to remove fishiness and greasiness. 5. Adding rock sugar can improve freshness and flavor, as long as a little. Five spice powder can be added to the right amount, adding too much will make the taste very strange. If you don't have five spice powder at home, you can use cinnamon, star anise and other spices instead.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: spiced

Chinese PinYin : Wu Xiang Hu Luo Bo Sun Shao Ya