Ginger duck is one of the most popular winter supplements among Taiwanese people. I heard from colleagues in Taiwan that although their winter is not cold, they still use cooking a pot of ginger duck to warm their bodies when the cold current strikes and the temperature is low. They use rice wine and ginger to boil the duck until it is crisp. After eating the pot hot, the heat radiates from the inside out, and the whole body becomes warm and comfortable.
This classic tabletop nourishing dish has a long history. According to the records in the books "China Medicine Manual" and "Hanfang Pharmacopeia", my country's emperors used many famous doctors in the palace, who specialized in researching nourishing supplements and protecting the king's dragon body in the palace. Until the Shang Dynasty, a famous doctor named Wu Zhong used sesame oil, liquor and ginger to stew duck meat. The soup was fragrant and fresh, with a little spicy taste of ginger. After eating it, it could boost your spirit, and your whole body felt smooth and comfortable. It is regarded as a nourishing tonic holy product, and later spread to the folk, becoming a famous dish.
Nutrition of Ginger Duck
Duck meat is sweet and cool in nature and enters the lungs, stomach and kidney meridians. It has the effects of nourishing yin, nourishing the stomach, replenishing the kidney, eliminating fatigue and heat, eliminating edema, treating fever diarrhea, relieving cough and phlegm. Winter solstice tonic has the effects of nourishing the stomach and strengthening the spleen, relaxing muscles and activating blood circulation, dispelling cold and phlegm, and soothing the liver and moistening the lungs. Ginger is warm and pungent in nature and has the effects of sweating and relieving the exterior, warming and stopping vomiting, warming the lungs to relieve cough, and detoxifying. It mainly treats diseases such as exogenous wind cold, stomach cold vomiting, cold cough, abdominal pain, diarrhea, and fish and crab poisoning. When boiled duck and ginger can combine the flavors of the two foods. The efficacy of a single food is weakened, but it is more suitable for the general population to eat.
Table-top nourishing vegetable ginger duck
By SidDietrich
Recipe Recommendations
Steps for Table-top nourishing vegetable ginger duck
1
Wash the duck meat and cut it into slices, and cut the ginger into slices.
2
Put sesame oil in the pan, heat until 60% hot over medium heat, add ginger slices, and slowly stir-fry until fragrant.
3
Pour in the duck meat when the ginger slices are stir-fried until slightly yellow.
4
Stir fry until the duck meat changes color, add appropriate amount of soy sauce and stir-fry until it is colored.
5
Stir well and pour in Guangdong rice wine.
6
Continue to stir-fry over medium heat for about 15 minutes.
7
Stir fry until the duck meat is dry and the color becomes dark. Add sugar, star anise, cinnamon, and fragrant leaves, and add appropriate amount of salt to taste.
8
Add boiling water that has been soaked in the duck meat.
9
Turn on high heat and bring to a boil, turn to low heat and simmer slowly for 1.5 hours.
10
Add the washed medlar 10 minutes before serving the pan.
11
Turn on high heat and mix well until the soup is fragrant.Table-top nourishing vegetable ginger duck Make Tips
1. Add more water when making the ginger duck, and don't keep the soup thick. It can be used as the soup base for hot pot, which is very nourishing. 2. Considering my daughter's taste, I add less rice wine, and the amount to half a bottle should be better. 3. Guangdong rice wine is sold in most supermarkets, so it is best not to use cooking wine instead.