Roasted duck with carrots

Overview

Duck meat is rich in protein, fat, vitamins and trace elements needed by the human body. It has the effects of replenishing deficiency, nourishing the five internal organs, nourishing the stomach and promoting fluid production, clearing away heat and strengthening the spleen. People choose to eat duck meat because duck meat is cooling in nature, nourishing and not irritating. Carrots are known as carotene banks. Carotene can be converted into vitamin A in the body. Vitamin A has the effect of protecting eyes and skin. The carotene in carrots is fat-soluble, and burning it with duck is more conducive to the body's absorption of carotene. Therefore, the nutritional combination of roasted duck with carrots is comprehensive and reasonable, and it is delicious and rich in texture. The taste of the whole dish is: the duck meat is delicious, slightly spicy, salty, and sweet. The carrots are sweet and slightly salty, and the aroma of the duck meat is even sweeter and more delicious. The addition of carrots makes the whole dish brighter in color, making it a delicious dish with both color and flavor.

Tags

• hot dishes
• cooking wine
• dried chili pepper
• green chili
• lake duck
• light soy sauce
• old soy sauce
• carrot
• garlic
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Chop the duck into large pieces

   

2. 2 Cut carrots and green pepper into hob pieces

   

3. 3 Put vegetable oil in the pot, sauté the garlic and ginger slices, then add the duck pieces and stir-fry over high heat until golden brown

   

4. 4 Add dark soy sauce

   

5. 5 Pour into the pressure cooker, add boiling water, add the minced dried chilies and duck pieces and simmer over high heat for about 8 minutes.

   

6. 6 Add the stewed duck pieces to the carrot pieces, add appropriate amount of salt and continue to stew for 2 minutes

   

7. 7 Add the green chili and stir for a minute over high heat to reduce the juice

   

8. 8 Super delicious