Braised duck with white radish

Overview

Ducks belong to the phylum Vertebrates, order Birds, order Anseriformes, and Anatidae. They are domesticated from wild mallards and spot-billed ducks. Among them, ducks are mainly divided into two types: one is: Muscovy duck, also called knob duck and foreign duck. During the breeding season, male ducks can emit a strong musky smell, so they are also called musk ducks. One type is: Teal, also known as clam duck, its scientific name is mallard, and in ancient times it was called wild duck, morning duck, etc. Duck meat is a delicacy, suitable for nourishing and the main raw material of various delicious dishes. The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed, making it very delicious. White radish is sweet, pungent, and cool in nature, and enters the liver, stomach, lungs, and large intestine meridians; it has the effects of clearing away heat and promoting fluid production, cooling blood and stopping bleeding, lowering Qi and relaxing the middle, digesting food and resolving stagnation, appetizing and strengthening the spleen, and smoothing Qi and reducing phlegm.

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• cinnamon
• cooking wine
• dried chili pepper
• duck
• edible oil
• garlic
• onions
• rock sugar
• star anise
• white radish
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Material

   

2. 2 Wash the duck meat and blanch it in a pot of boiling water to remove the blood. Drain and set aside.

   

3. 3 Slice ginger, mince garlic, and cut radish into cubes

   

4. 4 Wash the pot and heat it to 60% heat. Add the duck meat and stir-fry until the surface is slightly brown. Remove the duck meat and set aside

   

5. 5 Leave the oil in the pot, add rock sugar, and stir-fry until caramel color

   

6. 6 Add duck meat and coat evenly with color, add onion, ginger and spices, stir-fry together until fragrant

   

7. 7 Put a spoonful of cooking wine around the pot to remove the fishy smell, then add a spoonful of soy sauce and stir well

   

8. 8 Add radish and stir-fry evenly until browned

   

9. 9 Put boiling water around the pot and level with the duck meat

   

10. 10 Bring to a boil over high heat, turn to medium heat for half an hour, add a little salt to taste, and then reduce the juice over high heat

    

11. 11 The finished product is rosy in color.

    

12. 12 Bright red color. Delicious and tempting.