Ginger duck: a table dish for tonic in winter(dong ji jin bu de tai shi zi bu cai jiang mu ya )

Ginger duck: a table dish for tonic in winter

Introduction:

"Ginger duck is one of the most popular winter tonics in Taiwan. I heard from my colleagues in Taiwan that although it is not very cold in winter, they are still used to cooking a pot of ginger duck to warm themselves when the temperature is low. They use rice wine and ginger to cook the duck until it is crispy. After eating, the whole body becomes warm from inside to outside The floor is comfortable. This classic table tonic dish has a long history. According to the Chinese Pharmacopoeia and the Chinese Pharmacopoeia, there were many famous doctors in the palace, who specialized in nourishing tonics and protecting the dragon body of the king. Until the Shang Dynasty, a famous doctor named Wu Zhong used sesame oil, Shaojiu and ginger to stew duck meat. The soup was fragrant and delicious, sweet with a little spicy ginger After eating, it can boost the spirit, and the whole body feels smooth and comfortable. It is regarded as the holy nourishment. Later, it spread to the folk and became a famous dish. Ginger duck's nutrition, duck meat sweet and cool, into the lung stomach kidney. It has the functions of Nourishing Yin, nourishing stomach, tonifying kidney, eliminating fatigue and heat, steaming bone, eliminating edema, treating heat dysentery, relieving cough and resolving phlegm. Winter solstice tonic, with the stomach and spleen, Shujin Huoxue, Quhan Huatan, Shugan Runfei effect, ginger Wenxin, with sweating jiebiao, Wenzhong zhiou, Wenfei Zhike, detoxification effect; It is mainly used to treat exogenous wind cold, vomiting due to stomach cold, cough due to wind cold, diarrhea due to abdominal pain, and Chinese fish and crab poison. Duck and ginger cooking can synthesize two kinds of food flavors. The efficacy of a single food is weakened, but it is more suitable for the general population. "

Production steps:

Step 1: wash the duck meat and cut it into pieces. Cut the ginger into pieces.

Step 2: add sesame oil into the pot, heat over medium heat until 60% heat, add ginger slices, and stir until fragrant.

Step 3: when the ginger slices are slightly yellow, pour in the duck meat.

Step 4: stir fry the duck until it changes color. Pour in some soy sauce and stir fry until it is colored.

Step 5: stir fry well and pour in Guangdong rice wine.

Step 6: continue to stir over medium heat for about 15 minutes.

Step 7: stir fry until the duck is dry and the color turns dark. Add sugar, star anise, cinnamon and fragrant leaves. Season with salt.

Step 8: add boiling water without duck meat.

Step 9: bring to a boil and simmer for 1.5 hours

Step 10: 10 minutes before the pot will be washed medlar added

Step 11: open a large fire and mix well until the soup is fragrant

Materials required:

Duck: half a duck

Ginger: 1

Sesame oil: 1 tablespoon

Guangdong Rice Wine: 1 / 3 bottle

Old style: 1 tablespoon

Sugar: 1 teaspoon

Wolfberry: a little

Salt: right amount

Note: 1. Ginger duck when doing more water, soup do not close thick, can do hot pot soup, very nourishing. 2. Considering my daughter's taste, I add less rice wine, and the amount added to half a bottle should be better. 3. Guangdong rice wine is generally sold in supermarkets. It's better not to use cooking wine instead.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Dong Ji Jin Bu De Tai Shi Zi Bu Cai Jiang Mu Ya