Stir-fried Jiangxi Muscovy Duck
Overview
Muscovite duck meat is low in fat and has high nutritional value. The protein content in the edible part of duck meat is about 16%-25%, which is much higher than that of livestock meat. Duck meat proteins are mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts of meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. Duck meat is a meat containing relatively high amounts of B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of water-soluble B vitamins, of which 6-8 mg is niacin, followed by riboflavin and thiamine; it contains 90-400 micrograms of vitamin E. Niacin, as a component of two important coenzymes in the human body, plays a role in cellular respiration. They are involved in the release of energy from carbohydrates, fats and proteins, and in the synthesis of fatty acids, proteins and DNA. It has a protective effect on patients with heart disease such as myocardial infarction. Duck meat also contains about 0.8%-1.5% inorganic substances. Different from livestock meat, chicken has the highest potassium content, reaching nearly 300 mg in 100 grams of edible part. In addition, it also contains high amounts of iron, copper, zinc and other measured elements.
Tags
Ingredients
Steps
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Heat 1 pot and add vegetable oil (you can add more oil)
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chili peppers
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Add duck meat (cut into pieces and stir-fry together until fragrant)
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carrots
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garlic sprouts
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celery (then stir-fry for five to six minutes, cover the lid for a few seconds, then open and put into a bowl)
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Finished products (I added our secret wine chili to stir-fry to bring out the aroma of wine)
