Stewed duck(ming cai dun shui ya )

Stewed duck

Introduction:

"The difference between the selection of water duck and domestic duck is that water duck is not as coquettish as domestic duck, it has good nourishing effect, and it is small and easy to stew; the blanching time of water duck should not be too long, and the soaking time of longan and other medicinal materials should not be too long, all of which should be well mastered to avoid the loss of nutrition."

Production steps:

Step 1: the duck bone is broken without cutting, nail is removed, Beiqi and Danshen are cut short, and ginger is sliced.

Step 2: blanch the duck in hot water for 3 minutes.

Step 3: duck into the stew cup, add herbs and ginger, add water.

Step 2: cover and steam for 4 and a half hours.

Step 5: untie the plastic film and add 5g salt to taste.

Materials required:

Water duck: 1

Dangshen: 30g

Beiqi: 30g

Jujube: 50g

Longan: 50g

Ginger: 10g

Wolfberry: 30g

Salt: 5g

Chicken juice: 3G

MSG: 0.5g

Note: the difference between the selection of water duck and domestic duck is that water duck is not as coquettish as domestic duck, it has good nourishing effect, and it is small and easy to stew; the blanching time of water duck should not be too long, and the soaking time of longan and other medicinal materials should not be too long, which should be well mastered to avoid the loss of nutrition.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Ming Cai Dun Shui Ya