Basic Introduction of Tong'an Ginger Duck. "Ginger Duck" is made from red muscovy duck, stir fried with sesame oil, then stewed with ginger (ginger mother) and rice wine. The finished dish has a fresh and fragrant taste, with both sweetness and spiciness. It also has the effects of soothing the liver and moistening the lungs, nourishing the stomach and spleen, relaxing tendons and promoting blood circulation, dispelling cold and resolving phlegmWhat is the nutritional value of Tong'an Ginger Duck
Duck meat has a sweet, salty, and flat taste, with a slight coldness. Its functions include nourishing yin, replenishing blood, nourishing qi, promoting diuresis, and reducing swelling
Ginger has a pungent taste and a slightly warm nature, and is suitable for the lungs, spleen, and stomach meridians. Sweat to relieve symptoms, warm the middle to stop vomiting, warm the lungs to stop coughing
What are the product characteristics of Tong'an Ginger Duck
The food is tempting in color, fragrant in aroma, delicious in taste, and rich in nutrients, among which the taste of ginger slices is unique
How to make Tong'an Ginger Duck
2. Accessories: Ginger mother, fresh ginger, sliced, set aside for later use
3. Seasoning: sesame oil, sorghum wine, salt, sugar, etc
Recipe:
1. First, apply seasoning to the entire duck and marinate it
2. Place the entire duck and ginger mother in a clay pot with a lid<3. Heat the clay pot by burying it in the sand pile in an open iron pot, or directly place it on the stove<4. Ducks are cooked in the same clay pot through processes such as boiling, frying, braising, smoking, simmering, and stewing
5. Master the appropriate saltiness, sweetness, color, aroma, ripeness, and freshness<6. Cut the entire salted duck into small pieces before eating, allowing the salt on the duck's back and the broth from the clay pot to mix well with the duck meat