Gluten Braised Duck

Overview

The weather is really too cold. The heating company has increased the heating intensity and the heating is really too hot. It’s 32-33°C every day at home. It feels like summer is here again. It’s still too hot to wear a T-shirt at home every day. There is no way to turn off all the heating valves and keep them on and off day after day to eliminate the high temperature. When I asked my friends about their homes, they all said that the temperature in their homes was not higher than 25°C. It was neither too cold nor too hot. It was so comfortable. I was envious. I was scolded by my friends when I said this. Look in the newspaper and see how many residential areas are not warm and there are complaints everywhere. Don’t be ignorant of your blessings. Hot is better than cold. What my friend said is true. Every day, communities complain about heating companies. Those are old houses, the pipes and other items are aging, and the exterior walls have not been insulated. Of course, they cannot be compared with new communities. In fact, heat is as uncomfortable as cold. I get angry when I am hot, and my mouth becomes flaky. I always drink water to prevent the dry air. Even in the diet, eat some heat-clearing and detoxifying ingredients. I went to the supermarket to buy duck legs specifically to prevent heat, clear away heat and detoxify. Duck meat is cold in nature, sweet and salty in taste, and belongs to the spleen, stomach, lung and kidney meridian; it can greatly replenish deficiency and fatigue, nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, nourish blood and move water, nourish the stomach and promote fluid production, relieve cough and convulsions, eliminate snail accumulation, clear away heat and strengthen the spleen, and reduce weakness and edema; it can treat physical weakness, physical weakness after illness, and malnutrition edema.

Tags

• hot dishes
• home cooking
• chicken essence
• cooking wine
• dried red chili pepper
• gluten
• green chili
• green onions
• korean chili sauce
• duck legs
• ginger
• peppercorns
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: duck legs, Korean chili sauce, dried red peppers, green peppers, ginger, scallions, soy sauce, cooking wine, vegetable oil, salt, peppercorns, chicken essence, gluten

   

2. 2 Wash the duck legs and cut into pieces

   

3. 3 Boil it in boiling water, remove and drain

   

4. 4 Wash the green peppers and cut them into oblique sections, slice the ginger and cut the green onions into oblique sections

   

5. 5 Gluten cut into cubes

   

6. 6 Heat oil in a pan, add Sichuan peppercorns, dried red pepper and ginger slices, stir-fry until fragrant

   

7. 7 Add Korean chili paste and stir-fry until red oil comes out,

   

8. 8 Add duck leg pieces and stir-fry,

   

9. 9 Pour in the cooking wine and soy sauce and stir-fry evenly

   

10. 10 Add water

    

11. 11 Add gluten

    

12. 12 Cover and simmer until the duck pieces are cooked

    

13. 13 Add onion, green chili and reduce the juice over high heat

    

14. 14 Taste, add chicken essence and stir-fry