Stewed duck with Taro(mao yu lao ya bao )

Stewed duck with Taro

Introduction:

"Ducks in spring are the most nutritious, fat but not greasy. To cook duck soup, you must choose Ma duck. There is no strange smell in the soup. When you cook duck soup, you must use pottery pot to make it authentic. Early spring and summer drink duck soup, clear fire, not greasy, warm tonic, good nutrition, suitable for all ages, is really a good health soup

Production steps:

Step 1: dice the garlic in half; cut the green garlic into inch pieces; slice the ginger and set aside.

Step 2: chop the duck into pieces, blanch the ginger slices in the pot under cold water, remove and rinse with water.

Step 3: cut the duck intestines and cut them into sections; cut and clean the duck gizzards, as shown in the figure below.

Step 4: heat the oil in the pan, add the duck, add salt and ginger, stir fry.

Step 5: when the duck is tight, cook cooking wine, add diced garlic, star anise, cinnamon and dry wild pepper, and continue to stir fry for half a minute.

Step 6: add chili sauce, soy sauce and oyster sauce, stir well and color.

Step 7: add soup and water to boil all ingredients.

Step 8: after boiling, pour into the pressure cooker and steam for 10 minutes.

Step 9: peel and wash the taro and cut it into pieces about 3mm thick.

Step 10: spread the taro on the bottom of the pot and put the duck gizzard flower on it.

Step 11: pour the pressed duck pieces with soup on the taro. Sprinkle duck intestines and garlic evenly, add charcoal and simmer for 20 minutes.

Materials required:

Native duck: about 1300 grams per duck

Taro: 500g

Ginger: 10g

Garlic: 20g

Garlic: 15g

Star anise: 2

Cinnamon: 1 small piece

Dried wild pepper: 20g

Salt: 5g

Chili sauce: 25g

Soy sauce: 3 G

Oyster sauce: 10g

Cooking wine: 30g

Soup: 500g

Edible oil: 100g

Note: the therapeutic effect of taro: 1. Taro is sweet and pungent, flat in nature, and has small toxicity, which can return to the intestine and stomach meridian; it has the functions of benefiting the stomach, widening the intestine, relieving constipation, detoxifying, tonifying the liver and kidney, detumescence and pain relief, benefiting the stomach and spleen, dispersing knots, regulating the middle Qi, resolving phlegm, adding lean marrow, etc.; it is mainly used for mass, phlegm core, scrofula, constipation and other diseases. 2. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins, saponins and other ingredients. Among the minerals, the content of fluorine is high, which has the function of cleaning teeth, preventing caries and protecting teeth. 3. Its rich nutritional value can enhance the immune function of human body, and can be used as a commonly used medicated diet for the prevention and treatment of cancer Staple food. In cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation process, has the role of adjuvant treatment; 4, taro contains a mucin, absorbed by the body can produce immunoglobulin, or immunoglobulin, can improve the body's resistance. Therefore, traditional Chinese medicine believes that taro can detoxify, inhibit and digest the carbuncle, swelling, pain, including cancer toxin, and can be used to prevent and treat cancer and lymphatic tuberculosis; 5. Taro is an alkaline food, which can neutralize the accumulated acidic substances in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat gastric acidosis; 6. Taro contains Rich in mucus saponin and a variety of trace elements, can help the body to correct the physiological abnormalities caused by the lack of trace elements, at the same time, can enhance appetite, help digestion, so Chinese medicine believes that taro can replenish qi.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Mao Yu Lao Ya Bao