Dry roast duck with red wine(fei qin zou shou hong jiu gan shao ya )

Dry roast duck with red wine

Introduction:

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

Production steps:

Step 1: wash the duck legs and soak for 20 minutes.

Step 2: control the water content of the washed duck legs.

Step 3: chop into small pieces with a knife.

Step 4: add cooking wine and salt.

Step 5: marinate the onion, ginger and garlic for 20 minutes.

Step 6: wash onion, mushroom and pepper, chop onion, ginger and garlic. Cooking wine, soy sauce and red wine are all ready.

Step 7: put the oil in the pot, add the pepper and stir fry it.

Step 8: take out the pepper and stir fry the duck.

Step 9: stir fry onion, ginger and garlic for 2 minutes.

Step 10: add red wine, soy sauce and appropriate amount of water in turn, bring to a boil over high heat and turn to low heat for 25 minutes.

Step 11: add onion and mushroom, stir fry, pour in water powder, put monosodium glutamate and sesame oil to taste.

Step 12: put the kiwi fruit on the plate, peel and slice it, and then put it on the plate together with naoguode shredded pepper.

Materials required:

Duck leg: 2

Mushroom: 4

Onion: half

Color pepper: 1

Kiwifruit: 1

Starch: 20g

Scallion: 20g

Ginger: 10g

Garlic: 8 pieces

Chinese prickly ash: 5g

Oil: 30 ml

Old style: 10 ml

Salt 3G: right amount

Cooking wine: 10 ml

Red wine: 80 ml

Sesame oil: 10 ml

MSG: 2G

Salt 3G: right amount

Note: duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Fei Qin Zou Shou Hong Jiu Gan Shao Ya