Braised duck with ginger and kudzu

Overview

Eat radish in winter and ginger in summer. Ginger can benefit the spleen and appetite, warm the menstruation and dispel cold, and treat abdominal pain, vomiting and diarrhea and other diseases. Ginger contains volatile oil, gingerol and other ingredients, which can promote blood circulation in the human body, excite the nervous system, help dispel wind and cold, and strengthen the digestive function of the gastrointestinal tract. Especially now that we are entering the dog days of summer, it is a good time to drive away the cold. Pueraria is rich in nutrients, rich in high-grade starch, carbon It also contains water compounds and proteins, as well as more than a dozen nutrients including the flavonoid glycosides puerarin, puerarin xyloside, daidzein, and peanut branches, as well as thirteen essential minerals and amino acids such as calcium, zinc, phosphorus, and potassium. When the duck is braised, the pueraria lobata absorbs the thick duck juice, making it pink and fragrant.

Tags

• private kitchen
• duck
• kudzu
• oil
• star anise
• zijiang
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the ginger from slices and cut into cubes

   

2. 2 Boil kudzu root in water until half cooked

   

3. 3 Heat the pot, add oil and sauté the star anise and ginger slices until fragrant, add the duck and stir-fry

   

4. 4 Add salt and soy sauce and continue to stir-fry until brown

   

5. 5 Add ginger and kudzu root and stir-fry together, add appropriate amount of water and simmer for half an hour.

   

6. 6 Collect the juice and serve immediately