Roast duck with Chinese yam(shan yao bao fei ya )

Roast duck with Chinese yam

Introduction:

"My friend gave me a flying duck, which weighs 10 jin. It's very big! I didn't dare to kill myself, so I went to the vegetable market to let others kill me. My friend said that flying duck is a duck that can fly, and its meat is better than goose. I saw it for the first time. I checked it on the Internet, and the information is as follows: flying duck is a new type of high-quality meat duck with wild duck blood, It has the characteristics of delicious meat, low fat content, high lean meat rate, strong adaptability and disease resistance. I take part of it and cook it with yam, which is nutritious and delicious. "

Production steps:

Step 1: remove the impurities from the duck and wash it with hot water,

Step 2: take part

Step 3: Chop big pieces

Step 4: heat the oil in the pan, add ginger and duck, stir fry over high heat until color changes

Step 5: put the duck into the electric pressure cooker and add some water.

Step 6: put onion knot, star anise, cinnamon.

Step 7: add wine and cook for 40 minutes

Step 8: wash and peel the yam

Step 9: segment

Step 10: turn on the electric pressure cooker and skim some duck oil.

Step 11: add yam and cook for 10 minutes.

Step 12: add salt, chicken essence and wolfberry

Materials required:

Flying duck: 900g

Yam: 500g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Star anise: right amount

Cinnamon: moderate

Chicken essence: appropriate amount

Wolfberry: moderate

Notes: 1. The smell of flying duck is not as fishy as that of ordinary ducks. Wash it with hot water instead of blanching water. But those who don't like the taste can also be boiled into water. 2. The muscle of flying duck is very thick, and the cooking time is longer

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Shan Yao Bao Fei Ya