From: https://www.diseasewiki.com
What to stew with duck to make it delicious?
There are many ways to eat duck meat, and the taste is different for different methods, but the nourishing effect of duck meat is very high. Stewing seaweed with duck meat or pairing it with winter melon can both become very healthy and delicious nourishing ingredients.
One, the method of stewing duck with seaweed
Main ingredients: clean duck 1500 grams.
Ingredients: clean seaweed 400 grams.
Seasoning: refined salt 4 grams, cooking wine 10 grams, monosodium glutamate 3 grams, ginger slices 15 grams, white pepper 2 grams, Sichuan pepper 2 grams, chopped scallion 15 grams.
Production:
Cut the duck into small pieces, cut the seaweed into cubes, blanch the duck and seaweed in boiling water, add water to a boil, skim the foam, add chopped scallions, ginger slices, cooking wine, Sichuan pepper, and white pepper with medium heat to stew the duck until tender, then add refined salt and monosodium glutamate to adjust the flavor, and then dish out.
Characteristics: the duck meat is soft and easy to eat, the seaweed is fresh and tender.
Two, the method of stewing duck in a sand pot
The ingredients for stewing duck in a sand pot: one moon duck, 400 grams of taro, and appropriate amounts of refined salt, cooking wine, scallion slices, and ginger slices.
Method:
1. Clean the duck, remove the internal organs, cut into pieces, and blanch in boiling water for later use.
2. Place the sand pot on the fire, add water [500 grams], then add the duck pieces, scallion slices, and ginger slices, bring to a boil, skim the foam, simmer over low heat until eight degrees of doneness, add the taro that has been boiled for 3 minutes, continue to boil, then simmer over low heat for 30 minutes to make the duck pieces and taro soft and tender, add refined salt, monosodium glutamate, and cooking wine for seasoning.
Three, the method of stewing winter melon and dried scallops with duck
Main ingredients: winter melon 750 grams, duck 1000 grams
Accessories: dried scallops 50 grams, dried tangerine peel 5 grams
Seasoning: ginger 8 grams, salt 5 grams
1. Kill and clean the duck, wipe off the moisture, cut off the tail (which can avoid the smell of the tail), cut it into two pieces, and apply one teaspoon of wine evenly to the inside of the duck belly;
2. Remove the seeds and pith from the winter melon, wash the skin, cut it into half-inch cubes;
3. Wash the dried scallops (shrimp) with clean water, tear them into thin strips;
4. Soak the dried tangerine peel in water to soften it;
5. Take a steaming bowl, first fill it with cold water to cover the surface of the stewing ingredients, add salt and mix well, cover the lid, place it in a pot of boiling water, cover the lid, first use high heat to stew for about 10 minutes, then change to low heat to stew for about three hours, season, and serve in the original bowl.
