[Early Winter Calories] Stewed Duck with Potato

2024-06-10 15:00:00 189

[Early Winter Calories] Stewed Duck with Potato
Duck is a top-notch delicacy on the dining table and a great source of nourishment for people. The nutritional value of duck meat is similar to that of chicken. But in traditional Chinese medicine, the food that ducks eat is mostly aquatic organisms, so their meat is not sweet and cold, and enters the lungs, stomach, and kidney meridians. It has functions such as nourishing, nourishing the stomach, tonifying the kidneys, eliminating tuberculosis, heat, bone steaming, reducing edema, stopping heat and dysentery, and relieving cough and phlegm. People with heat in their bodies are suitable for eating duck meat. It is more beneficial for those with weak constitution, loss of appetite, fever, dry stools, and edema.

Details of ingredients

  • Valley duckHalf a piece

Technique

  • difficultybeginner
  • workmanshipStew
  • tastesalty and savory
  • timean hour

Steps to make [Early Winter Calories] Stewed Duck with Potato

  • 1. Cut the duck into small pieces, potatoes, carrots into rolling knife pieces, and chopped scallions and ginger.
  • 2. Boil water and blanch. Then, add cold water, rinse the surface, and control the moisture.
  • 3. Heat oil in the pot, add ginger slices, and stir fry until fragrant.
  • 4. Add the duck meat and stir fry.
  • 5. Add scallions for seasoning: add an appropriate amount of salt, thirteen spices, cooking wine, and dark soy sauce.
  • After the color is good, transfer to a pressure cooker and add an appropriate amount of water. Stew for 15 minutes.
  • 7. After deflating, add potatoes and carrots and press for 6-7 minutes.
  • When cooking, sprinkle a little coriander on top.
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