Braised Duck with Shredded Konjak(mo yu shao ya )

Braised Duck with Shredded Konjak

Introduction:

"The nutritional value of duck is very high. The protein content of edible duck meat is about 16-25%, much higher than that of livestock meat. The fat content of duck meat is moderate, lower than pork, easy to digest, and more evenly distributed in the whole body. Duck meat contains more B vitamins and vitamin E. it has a protective effect on heart disease such as myocardial infarction and can resist beriberi, neuritis and a variety of inflammation. Different from livestock meat, duck meat has the highest content of potassium, but also contains a high amount of iron, copper, zinc and other trace elements. The mineral and vitamin A of duck eggs were also higher than those of eggs. The whole body of duck is precious: duck meat has the effect of nourishing yin and tonifying deficiency, diuresis and detumescence. It can treat Yin deficiency edema, deficiency of work and food, deficiency of strength, spleen strengthening, tonifying, heat clearing and Yin nourishing, constipation, anemia, edema, pulmonary tuberculosis, malnutrition edema, chronic nephritis and other diseases; duck blood has the effect of blood tonifying, heat clearing and detoxification, and can treat stroke, infantile dysentery, like fish jelly and hot flashes Duck egg has the effect of Nourishing Yin, tonifying deficiency and clearing away heat. It can clear lung fire, stop heat cough and sore throat. It can treat postpartum red, white dysentery, hydrocele and scrotal rubber swelling, scald, eczema and varicose ulcer, dyspepsia of children, headache, wind cold, wind fire toothache and hypertension Lung yin deficiency caused by dry cough, dry throat, sore throat, upset, insomnia and other diseases. In autumn and winter, people are susceptible to internal heat, and it's a good time to eat duck. According to the theory of traditional Chinese medicine in China, the old duck is mild in nature and sweet in taste. It has the effect of nourishing yin and moistening dryness. It is most suitable for autumn and winter

Production steps:

Materials required:

Duck leg: moderate amount

Konjac: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Spicy Douchi: right amount

Cooking wine: moderate

Vinegar: right amount

Old style: moderate

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mo Yu Shao Ya