Chinese ginger duck
By VicentaLakin
According to the Chinese Pharmacy Book and the Han Fong Pharmacy Book, Kang Makohara is a royal meal, which was created by a commercial medical doctor, Wu Chang, and later circulated to the people, and became a famous dish. Credible areas, when used to be active, are used to regenerate the liver, party members and yellow ducks are used to regenerate. Thus, the sweetness of the ginger ducks, coupled with the combination of blood and acne fire with duck meat, keeps the diet warm and warm. The therapeutic effects of the old ginger decomposition are also the main reasons for popularity and are suitable for autumn and winter feeding. Now it's winter time to make a pot of good soup for your family, not only to combat the cold, but also to make up for your body。
Recipe Recommendations
- old duck in 1
- Rehmannia 10g
- Angelica 6G
- wolfberry fruit 10g
- Codonopsis 10g
- Radix astragali preparata 10g
- cinnamon 3g
- laojiang 8 pieces
- sesame oil appropriate amount
- rock sugar appropriate amount
- rice wine appropriate amount
- salt appropriate amount
Steps for Chinese ginger duck
1
Duck washes the slices。
2
Get ready for the Chinese medicine。
3
Ducks in water。
4
Get ready for ginger。
5
Sesame oil pours into the pot, and a ginger chip turns out to smell。
6
Falling into duck, turning fried duck into gold。
7
Put a little iced sugar, pour in the rice wine, pour in the proper amount of open water。
8
Put it in the ready Chinese medicine。
9
Go to the casserole and cook it for two hours until the duck rots。Chinese ginger duck Make Tips
raw material: old duck one ingredient: 10 g for the 6g gills and 10g for the 10g gills and 10g gills and 3g gills and gilts and gilt: salt one, the ducks i use today are smaller, so one, if the ducks are larger, can use only half of the ingredients given. the ducks, before they are fired, have been watered, not only to make the soup better, but also to make the stew cleaner. three, i cook with no salt, and if i add, when the meat is ready to boil, because salt accelerates the condensation of proteins in the meat, does not favour the stew, and the proteins soluble in the soup are so easily deposited that the soup is affected. 4. a small amount of ice sugar can be used in the stew, not only for chinese medicine, but also for soup with a silky taste. 5. this soup is not suitable for people with high blood pressure。