Braised duck with potatoes
By CamrenZieme
The scientific name of potato is potato, and "potato" is a dialect. In some areas, it is called potato, and in English it is potato. In France, potatoes are called "underground apples". Harmonizing the stomach, strengthening the spleen and removing dampness: Potatoes contain a large amount of starch, protein, B vitamins, vitamin C, etc., which can promote digestion in the spleen and stomach. Duck meat is sweet, salty and slightly cold in nature. It has the effects of nourishing yin and nourishing the stomach, promoting water and swelling, and strengthening the waist and bones.
Recipe Recommendations
- Muscovy duck half a
- potatoes One catty
- ginger slices appropriate amount
- garlic appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
Steps for Braised duck with potatoes
1
Wash half of the muscovy duck and chop it into pieces.
2
Wash the potatoes, peel and cut them into pieces, rinse with water, drain them for later use, and chop them into pieces.
3
Put oil in the pan and heat it up, add ginger slices, and stir-fry until fragrant.
4
Pour in the duck pieces and stir fry until the water is dry. When the duck meat becomes firm, add rice wine, light soy sauce, soy sauce, appropriate amount of sugar, and a few drops of vinegar. Stir well, add water that has just reached the duck meat and bring to the boil. Turn to low heat and cook for about half an hour.
5
Pour in the chopped potatoes and stir well. Bring to a boil over high heat and turn to low heat until the duck meat is rotten and the potatoes are crispy.
6
Cover the lid and simmer over low heat for 10 minutes.
7
Add appropriate amount of salt to taste and stir-fry well.