Lemon duck(ning meng ya )

Lemon duck

Introduction:

"Suitable for people: the general population can eat 1. It is suitable for people who have heat in the body and are inflamed; it is better for people who have low fever, weak constitution, loss of appetite, dry stool and edema. At the same time, it is suitable for malnutrition, postpartum body deficiency, night sweats, spermatorrhea, women with less menstruation, dry throat and thirst; it is also suitable for cancer patients and after radiotherapy and chemotherapy, diabetes, liver cirrhosis, ascites, tuberculosis, chronic nephritis and edema. 2 The patients with chronic enteritis should eat less; the patients with cold should not eat

Production steps:

Step 1: soak duck legs to remove blood.

Step 2: add a little cooking wine to the boiling water, put the duck leg into the pot, blanch both sides quickly and set aside.

Step 3: start another pot, add water and bring to a boil, add all seasonings except salt and pepper and duck leg to stew, turn high heat to low heat.

Step 4: slice lemon.

Step 5: prick the duck leg with chopsticks. When the bloodless water comes out, add lemon slices and salt.

Step 6: continue to stew for about 10 minutes, dry the soup, add pepper and sesame oil, and leave the pot (one or two is OK) (the whole process takes about 40 minutes, depending on the amount and firepower).

Materials required:

Duck leg: moderate amount

Lemon: moderate

Cooking wine: moderate

Ginger slices: right amount

Scallion: right amount

Salt: right amount

Pepper: right amount

Sesame oil: appropriate amount

Pepper powder: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Note: Boil duck with boiling water to remove peculiar smell

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Fruity

Chinese PinYin : Ning Meng Ya