Braised duck neck with cloves
Overview
The meat of the duck neck is delicate and the meat fiber is moderately tough. There is collagen in the connective tissue on the duck neck, which is helpful to replenish the body's collagen and has the function of tightening the skin. Rich in protein and various nutrients, low in fat, it is an excellent food for weight loss. Clove is not only a fragrant spice, but also a traditional Chinese medicine. In terms of efficacy, it is an aromatic stomachic agent, which can relieve abdominal bloating, increase gastric juice secretion, and enhance digestion. It complements each other even better when paired with duck meat. So whether you are roasting duck neck or stewing duck meat, remember to add a few cloves next time, and the taste will be different.
Tags
Ingredients
Steps
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Wash 3 duck necks and chop into small pieces.
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Prepare the required spices; cut an appropriate amount of green onions and ginger; add red dates, and the meat and soup will be sweet. When sauteing duck meat, use high-alcohol liquor to make it more fragrant. If you don’t have it at home, you can also use cooking wine.
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Heat the oil in a pan, add a little cooking oil, sauté the spices, green onion and ginger slices until fragrant, then add the duck neck, add 1 tablespoon of white wine, and stir-fry until the duck neck changes color.
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Add 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce. Do not use dark soy sauce for this dish. It will be too salty and the color will be dark and unsightly.
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Add the red dates, add boiling water that covers the ingredients, bring to a boil over high heat, then turn to medium heat and simmer for about 20 minutes.
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When the juice is almost gone, you can add sugar and salt according to taste. Just before serving, pour in a little sesame oil.
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Looking at this color, do you feel particularly appetizing? The taste is salty and delicious, with a strong flavor of cloves and jujubes permeating it.
