Braised duck with white radish(bai luo bo shao ya )

Braised duck with white radish

Introduction:

"In autumn, the weather is high and cool, and the climate is dry, which is most likely to hurt the lung. Therefore, the autumn diet is based on the principle of moistening the lung and clearing away heat. According to the theory of traditional Chinese medicine, "in autumn and March, the lung is full of Qi". The lung is not only full of Qi, but also the most easily invaded organ. The basic method of health preservation in autumn is to make the lung qi prosperous and not be invaded by external pathogens. Therefore, we need to eat more soft and moist foods such as white radish, lily, tremella, lotus root and autumn pear to benefit the stomach and body fluid, nourish yin and moisten the lung, and protect our lung through food therapy. White radish, clearing lung and moistening throat, is often used in food therapy of traditional Chinese medicine. As the saying goes, "when you harvest radish in autumn, the doctor sleeve his hand." white radish has the effect of removing Qi and food, removing phlegm and moistening lung, detoxifying and promoting fluid. At the same time, it contains spicy ingredients, which can inhibit the abnormal division of cells, and then prevent cancer attacks, as well as bactericidal, appetite and inhibit platelet aggregation. Radish contains a lot of dietary fiber and rich starch decomposing enzymes, which can effectively promote the digestion and absorption of food. Duck has always been the best food on the table, and it is also a good tonic food for people. Ducks eat mostly aquatic food, so its meat is sweet and cold. It enters the lung, stomach and kidney channels and has the effects of nourishing, nourishing stomach and kidney. It is especially suitable for people with heat in the body and can eliminate the discomfort caused by summer heat. Duck meat has moderate fat content, not only easy to digest, but also has the effect of nourishing yin and kidney, diuresis and detumescence, so it is the first choice of autumn meat. The combination of these two ingredients is the first choice for moistening the lung and kidney and health preservation. It not only has delicious taste, rich taste and comprehensive nutrition, but also is very delicious no matter whether it is served with wine or rice. It is a delicious food worthy of recommendation. "

Production steps:

Step 1: prepare raw materials;

Step 2: put the duck into the pot in cold water, blanch it, and then take it out;

Step 3: put a little oil in the pot and stir fry with rock sugar;

Step 4: stir fry the rock sugar until it completely melts and turns into brown bubbles;

Step 5: add the boiled duck to stir fry, stir fry slowly over low heat until part of the fat in the duck is stir fried;

Sixth step: add a little Baijiu and ginger slices and continue to stir fry.

Step 7: stir fry a few times and pour in boiling water without raw materials;

Step 8: put in the prepared white radish, onion section and all the seasoning steel balls to cook together;

Step 9: boil over high heat, and then turn to low heat;

Step 10: cover and simmer for 30 minutes;

Step 11: take out the onion section and seasoning steel ball;

Step 12: add salt and other seasonings, mix well, and then collect the juice;

Step 13: put into a bowl and sprinkle with shallots.

Materials required:

Duck: half a duck

White radish: 1

Ginger slices: right amount

Rock sugar: right amount

Shallot: moderate

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Fragrant leaves: appropriate amount

Baijiu: moderate amount

Oil salt: right amount

Caution: 1. duck must first scald, remove blood foam, so as to reduce the fishy smell of duck; 2., stir fry oil with cold oil and sugar, slowly stir fry until small, and then melt into brown bubbles, then pour into boiled duck pieces; 3., duck should be stir fried, so that the duck's subcutaneous fat can be fry and stir fried with Baijiu and ginger slices, and further help to remove fishy smell; 4 Put the right amount of boiled water into the fried duck, put in the white radish, bring to a boil, skim the foam again, turn to low heat, add the big ingredients (I have put all the big ingredients into the seasoning steel ball, so that it is convenient to take out, keep the dishes clean), and cook for 30 minutes; 5. After cooking, take out the seasoning steel ball and the onion section, and then add salt and pepper to taste, finally Cook for five minutes.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bai Luo Bo Shao Ya