What is duck meat and how to stew it to be delicious? Thank you for the urgency

Tea tree mushrooms, add ginger slices, shallots, and put a little peppercorn rice wine.

Turnips and beer simmer together!

Duck meat should not be eaten with rabbit meat, bayberry, walnuts, turtles, fungus, walnuts and buckwheat. Stew, add yam (can lower cholesterol and nourish the body), angelica (has the effect of nourishing blood), cabbage (can promote the metabolism of cholesterol in the blood), add kelp (used to prevent and treat high blood pressure and hardening of the arteries), red beans (diuretic and detoxification effect), beer duck, konjac, radish and so on.

Ginger, chestnuts, potatoes, winter melons, onions, and ducks are still relatively fat, so it's good to find something to relieve the greasy and fishy.

Put some wine, the duck is too fishy, and the potatoes are almighty.

Ginger, sour bamboo shoots, potatoes, etc. are fine.

Duck is a good dish on the table and an excellent food for people. The nutritional value of duck meat is similar to that of chicken. However, in the view of traditional Chinese medicine, the food eaten by ducks is mostly aquatic organisms, so its meat is sweet and cold, and enters the lungs, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, removing tuberculosis and heat bone steaming, eliminating edema, stopping fever and dysentery, relieving cough and phlegm.

Those who have heat in the body are suitable to eat duck meat, and those who are weak, lose appetite, fever, dry stools and edema are more beneficial to eat. Folklore also says that duck is the "holy medicine" for tuberculosis patients.

Duck belongs to the phylum Vertebrates, the order Bird, the order Gooseformes, the duck family, which was domesticated from wild mallards and spot-billed ducks. Among them, there are two main types of ducks: one is:

Muscovy duck is also called tumor head duck, foreign duck. During the breeding season, male ducks can emit a strong musk smell, so they are also called musk ducks. One is:

Water duck is also known as clam duck, scientific name is mallard, ancient known as wild duck, morning duck, etc.

The duck meat is stewed like this, delicious and tender:

Ingredients: 500 grams of duck meat.

Excipients: 1 tablespoon of cooking wine.

Steps: 1. 500 grams of duck meat, a can of beer, 4 eggs, ginger, garlic, cooking oil, salt, light soy sauce and cooking wine.

2. Wash the eggs with water, put them in a pot, add an appropriate amount of water, a spoonful of salt, boil over high heat, change to medium heat and continue to cook for about 8 minutes, and cook the eggs.

3. Wash the duck meat, put it in a pot, add 1 spoon of cooking wine, an appropriate amount of water, continue to cook for 1 minute after boiling over high heat, boil the blood water out, and do more when making beer duck, the cooked duck meat is not fishy and more fragrant.

4. Peel the ginger and cut it into ginger slices, peel off the garlic and set aside.

5. Add an appropriate amount of oil to the wok, add ginger and garlic after the oil is hot, and fry over low heat for 1-2 minutes to bring out the fragrance.

6. Put in the blanched duck meat, change the heat, fry for a few minutes, and fry the fat in the duck meat, which will not be so greasy.

<>8. Pour in beer, add an appropriate amount of salt and light soy sauce, and the liquid should cover the ingredients.

9. After about 15 minutes of cooking, the duck meat is moderately soft and rotten, and you can start the pot after reducing the juice over high heat. Feldburg beer, add it to cooking, and the smell fills the house.

10. The finished product is as follows. <>

1. Wash half of the duck meat and cut it into pieces.

2. Wash and peel the large pieces of ginger and cut them into slices, and then cut them into shreds for later use.

3. Heat the pan first, add an appropriate amount of peanut oil, then pour in the ginger shreds and stir-fry to bring out the flavor, and fry for a while.

4. After frying the ginger shreds, pour in the duck meat and stir-fry evenly, so that the duck meat can fully absorb the fragrance of the ginger shreds, which is more delicious.

5. After the duck meat and ginger are fully fused, add oil, soy sauce, cooking wine, salt and other seasonings in turn, and then stir-fry for a while.

6. After the duck meat is flavored, you can add an appropriate amount of water to let it simmer, pay attention to the appropriate amount of water, not too much.

7. After adding water, cover the pot and let it simmer for about 20 minutes, and then reduce the juice.

<>1. Half a duck (about 750 grams), 100 grams of ginger, an appropriate amount of dried chili peppers, and 50 grams of raw garlic.

2. Seasoning: 5 grams of Zhuhou sauce, 5 grams of hoisin sauce, 10 grams of Maggi fresh soy sauce, 5 grams of rock sugar, appropriate amount of salt, 20 grams of liquor, 10 grams of rice sake lees.

3. Clean the duck and cut it into small pieces with a knife. Place on a plate and add a little oyster sauce, cooking wine and an appropriate amount of salt. Marinate for 5 minutes, let in to taste, and set aside.

4. Clean the ginger and gently peel it with a knife. Then cut into small pieces. Clean the wok and heat it and pour in the cold oil. Add the chopped ginger cubes and stir-fry on the side of the simmer until fragrant. Add the choosis sauce and hoisin sauce and stir-fry until fragrant.

5. Then pour in the marinated duck pieces, change to medium heat and stir-fry. When the skin of the duck pieces is browned, add cooking wine and stir-fry, add Maggi soy sauce and rock sugar and stir-fry until fragrant.

6. Then pour in an appropriate amount of boiling boiling water (soak the duck pieces). Add the rice lees, bring to a boil over high heat, turn to low heat and simmer for about 40 minutes. When the duck meat tastes soft and glutinous.

7. Then add the appropriate amount of salt to taste, and stir-fry on a high heat to collect the juice. When the sauce is thick, add the raw garlic segments, stir-fry evenly, and pour in sesame oil to remove from the pan.

1. Ingredients: 500g of duck meat, 1 potato, appropriate amount of cooking wine, 1 tablespoon of sugar, 2 tablespoons of oyster sauce, 50g of peanut oil, 4 slices of ginger, 1 chili pepper, 1 green onion.

2. Select 500g of duck meat, wash it, treat the subcutaneous fat slightly, and then cut it into pieces. At the same time, prepare a large potato and green onion, and a pepper.

3. Remove the potatoes and cut them into cubes and soak them in water. This way the potatoes will not be too sticky in appearance.

4. Cut the green onion into sections, cut the chili pepper into small pieces and change the sedan draft for later use, and prepare a few slices of ginger.

5. Boil some boiling water in a pot, add some cooking wine and some ginger slices to the water. After the water boils, pour the duck meat into the blanch, and then take the water control wheel for later use.

6. Then go down and start a pot again, add 50g of peanut oil, control the moisture of the potatoes and then pour them into the hot oil, and fry the outside of the potatoes. When frying, be careful to turn it from time to time to keep it even.

7. After frying the potatoes, scoop them up and leave the oil in the pan. Then pour the duck meat into the pot and stir-fry, 8. Then add cooking wine, salt, oyster sauce and ginger slices and continue to stir-fry for one minute.

9. Pour the potatoes into and stir-fry together, then add green onions, chili peppers and a little sugar, add hot water, then cover and simmer for 10 minutes.

10. Open the lid, collect the juice over high heat, and wait until the soup is rich before you can close the judgment and start eating.