Ducks have high nutritional value. The protein content in edible duck meat is about 16-25%, which is much higher than that of livestock meat. Duck meat has moderate fat content, lower than pork, is easy to digest, and is relatively evenly distributed throughout the body. Duck meat is a meat containing a lot of B vitamins and vitamin E. It has protective effects on heart diseases such as myocardial infarction and can resist beriberi, neuritis and various inflammations. Different from livestock meat, duck meat has the highest potassium content and also contains higher amounts of trace elements such as iron, copper, and zinc. The minerals and vitamin A in duck eggs are also higher than those in eggs. The whole duck is full of treasures: Duck meat has the effects of nourishing yin and replenishing deficiency, diuretic and swelling swelling. It can treat yin deficiency and edema, deficiency labor and less food, deficiency win fatigue, spleen, tonic deficiency, clearing summer heat and nourishing yin, constipation, anemia, edema, pulmonary tuberculosis, nutritional poor edema, chronic nephritis and other diseases; Duck blood has the effects of replenishing blood, clearing heat and detoxification, and can treat stroke, children with white diarrhea like fish jelly, menstrual fever, inability to open stomach qi, failure to eat, nutritional megaloblastic anemia and other diseases; Duck eggs have the effects of nourishing yin, replenishing deficiency and clearing heat. They can clear lung fire, stop hot cough and sore throat. They can treat postpartum redness, white diarrhea, hydrocele and scrotal gumma, scalds, eczema and varicose ulcers in children. Indigestion, epistaxis and head pain, wind and fire, various toothaches, high blood pressure, dry cough caused by lung yin deficiency, dry throat, sore throat, upset, insomnia and other diseases.
In autumn and winter, the human body is susceptible to internal heat and fire, and it is a good time to eat ducks. According to the theory of traditional Chinese medicine in our country, ducks are flat in nature and sweet in taste, have the effect of nourishing yin and moistening dryness, and are most suitable for consumption in autumn and winter.
Crispy duck legs are crispy on the outside and tender on the inside. They are very delicious.
Crispy duck legs
By SamSanford
Recipe Recommendations
- duck leg appropriate amount
- honey appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- wine appropriate amount
- sweet sauce appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Crispy duck legs
1
Marinate duck legs with soy sauce, sesame oil, salt, sugar, pepper, star anise, wine, onion ginger, and sweet flour paste, and steam for an hour.
2
Remove and drain.
3
Wear soy sauce and honey on the outside.
4
In oil pan, fry until the surface is golden brown.