Stewed duck with Taro
Spring ducks are the most nutritious, fat but not greasy. When making duck stewed with duck, you must choose Ma duck. The boiled soup doesn't have any strange taste. When boiling duck soup, you must cook it in clay pots to make it authentic. Duck soup in early spring and summer is a good health soup. It is not greasy, warm and nutritious. It is suitable for all ages.Therapeutic effect of taro:1. Taro is sweet and pungent in nature, mild in nature and toxic in nature, and belongs to intestines and stomach channels; It has the effects of Tonifying the stomach, widening the intestines, relieving constipation, detoxifying, tonifying the liver and kidney, detumescence and pain, tonifying the stomach and spleen, dispersing nodules, regulating qi, resolving phlegm, and adding lean marrow; It is mainly used to treat mass, sputum core, scrofula, constipation and other diseases.2. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other components. Among the minerals contained, fluoride is high, which can clean teeth, prevent caries and protect teeth;3. Its rich nutritional value can enhance the immune function of human body, and it can be used as the staple food of common medicated diet for the prevention and treatment of cancer. In the process of cancer surgery or postoperative radiotherapy, chemotherapy and rehabilitation, it has the role of adjuvant therapy;4. Taro contains a mucus protein, which can produce immunoglobulin, or antibody globulin, after being absorbed by the human body, which can improve the body's resistance. Therefore, traditional Chinese medicine believes that taro can detoxify, inhibit and digest carbuncle, swelling, toxin and pain of human body, including cancer toxin, and can be used to prevent and treat tumors, lymphoid tuberculosis and other diseases;5. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effects of beauty and dark hair, and can also be used to prevent and treat gastric acidosis;6. Taro is rich in mucosaponin and various trace elements, which can help the body correct the physiological abnormalities caused by the lack of trace elements. At the same time, it can enhance appetite and help digestion. Therefore, traditional Chinese medicine believes that taro can replenish the middle and replenish qi.
Step 1 . Dice garlic in half; Cut the garlic into inch segments; Slice ginger and set aside.
Step 2 . Chop the duck into pieces, blanch it in cold water with ginger slices, remove and rinse with water.
Step 3 . The duck intestines were cut into segments; Cut and clean the duck gizzards, as shown in the figure below, and cut flowers for use.
Step 4 . Heat the oil in the pot, add the duck pieces, add salt and ginger slices, and stir fry.
Step 5 . Cook the cooking wine when the duck is tight. Add diced garlic, anise, cinnamon, and dried wild pepper and continue to stir fry for half a minute.
Step 6 . Add chilli sauce, soy sauce and oyster sauce, stir well and color.
Step 7 . Add stock and water to boil without all ingredients.
Step 8 . Boil and pour into the pressure cooker for 10 minutes.
Step 9 . Peel the taro and cut it into 3mm thick slices.
Step 10 . Place the taro chips on the bottom of the pot and put the duck gizzards on it.
Step 11 . Pour the pressed duck pieces with soup onto the taro slices. Sprinkle duck intestines and garlic segments evenly, add charcoal and braise for 20 minutes, then serve.
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