Kitchen
Over roasted duck
Release time:
2018-05-24 15:46
Source:
Cuisine function: Fujian cuisine
Cooking technology and taste: fried, fried and roasted flavor
Ingredients: 1000g duck
Accessories: 100 grams of starch (bava beans)
Seasonings: 20g green onions, 20g ginger, 20g Jinguanyuan fresh flavor, 15g white sugar, 4g MSG, 20g Jinguanyuan cooking wine, 5g star anise, 100g peanut oil
How to make roast duck:
1. Slaughter the duck, remove its feathers, internal organs, head, feet, and wings, wash it, blanch it in a hot water pot, then add it to boiling water, cook it over medium heat, pick it up, and cut it into 4 slices for later use;
2. Set the pot to medium heat, pour in peanut oil, stir-fry onions, ginger and star anise, then add chicken pieces, stir-fry with fresh soy sauce and white sugar for color, then add 500 ml of Jinguanyuan cooking wine and clear soup, reduce to low heat and simmer ;
3. When the duck pieces are cooked, season with MSG, take out the duck pieces, and set aside the remaining juice;
4. Add water and dry starch to the remaining juice of the roast duck to make a batter;
5. Remove the big bones from the duck pieces, add them to the batter, and mix well;
6. Heat the pot, add water and put it on high heat. Pour in the peanut oil and when it reaches 60% heat, add the battered duck meat. Fry until the skin is crispy. Take it out and cut it into 31.3 cm slices with a diagonal knife. Then put it on a plate.
Therapeutic effects:
Duck meat is cold in nature, sweet and salty in taste, and returns to the spleen, stomach, lung and kidney meridians;
It can greatly replenish deficiency and fatigue, nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, nourish blood and promote water circulation, nourish the stomach and promote fluid production, relieve cough and self-consciousness, eliminate snail accumulation, clear away heat and strengthen the spleen, and treat weakness and edema;
Treat physical weakness, physical weakness after illness, and malnutrition edema.
Recipe nutrition:
The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.
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