Steamed duck(zheng ya kuai )

Steamed duck

Introduction:

"Duck meat is sweet and cold in nature. It enters the lung, stomach and kidney meridians. It has the functions of nourishing, nourishing stomach, tonifying kidney, eliminating tuberculosis and heat, steaming bone, eliminating edema, stopping heat and dysentery, relieving cough and resolving phlegm. Duck meat is very suitable for spring and summer. Just like this dish, fat people use steaming to make duck meat, which can maintain the nutritional value of duck meat

Production steps:

Step 1: cut the duck leg.

Step 2: put the duck into the basin.

Step 3: mix well and marinate for 30 minutes.

Step 4: peel carrot, wash and cut into hob pieces.

Step 5: put the carrot into the bottom of the bowl.

Step 6: spread the salted duck on it.

Step 7: put it into the steamer and steam for 40 minutes.

Materials required:

Duck leg: 2

Carrot: 200g

Scallion: 15g

Ginger: 10g

Pepper: 2G

Five spice powder: 1g

Soy sauce: 10ml

Meijixian: 15ml

Salt: 2G

Note: when steaming, add enough water at one time.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zheng Ya Kuai