Braised duck with gluten(mian jin men ya )

Braised duck with gluten

Introduction:

"It's too cold. The heating company has increased its efforts to heat the house. It's really too hot. I feel that summer is coming again and it's too hot to wear T-shirt at home every day. There's no way to turn off all the valves of the heating system, so you can turn them off and on every day to eliminate the high temperature. Ask a friend's home, they all said that their home is not more than 25 degrees, neither hot nor cold is too comfortable, envy ah, I said so, was scolded by a friend, you look at the newspaper, how many district heating is not hot, everywhere in the complaints, you don't born in fortune, don't know fortune, hot is better than cold. What my friend said is the fact that every day there are residential areas complaining about the heating company. Those are old houses, pipes and other things are aging, and the external walls have not been insulated. Of course, they can't be compared with the new residential areas. In fact, the heat and cold are just as uncomfortable. I'm so hot that my mouth peels. I always drink water to prevent the dry air. Even on the diet to eat some heat detoxification ingredients. I went to the supermarket specially to buy duck leg for heat protection and detoxification. Duck meat is cold, sweet and salty. It can return to spleen, stomach, lung and kidney meridians. It can greatly tonify deficiency and labor, nourish Yin of five zang organs, clear heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self convulsion, eliminate snail accumulation, clear heat and strengthen spleen, and treat weakness and edema. It can also treat body weakness, body deficiency after disease and malnutrition edema. "

Production steps:

Step 1: Ingredients: duck leg, Korean chili sauce, dry red pepper, green pepper, ginger, scallion, soy sauce, cooking wine, vegetable oil, salt, Chinese prickly ash, chicken essence, gluten

Step 2: wash the duck leg and cut it into pieces

Step 3: boil with boiling water, remove and drain

Step 4: wash the green pepper and cut it into oblique sections, slice the ginger and cut the scallion into oblique sections

Step 5: cut the gluten

Step 6: hot pot cool oil, add prickly ash, dry red pepper and ginger slices, stir fry the fragrance

Step 7: add Korean chili sauce to stir fry the red oil,

Step 8: add duck leg and stir fry,

Step 9: add cooking wine and soy sauce and stir well

Step 10: add water

Step 11: gluten

Step 12: cover and simmer until the duck is well done

Step 13: add scallion and green pepper to the juice

Step 14: add chicken essence and stir fry

Materials required:

Duck leg: moderate amount

Gluten: moderate amount

Vegetable oil: right amount

Salt: right amount

Korean chili sauce: right amount

Scallion: right amount

Green pepper: right amount

Dry red pepper: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: cut the duck into small pieces. It's easy to fry. You have to taste it before adding salt. Chili sauce is salty

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Mian Jin Men Ya