Sour wine duck (a specialty of Dingnan, Jiangxi)

Introduction to Sour Duck

Sour Duck is a traditional Han Chinese dish in Dingnan, belonging to Hakka cuisine. As the top dish in Dingnan, it is not to be missed. The ingredients are very particular. The duck is bought from the countryside and the meat is neither fat nor greasy

What is the nutritional value of sour wine duckDuck meat is cold in nature, sweet and salty in taste, and can nourish the spleen, stomach, lungs, and kidneys. It can greatly supplement deficiency and fatigue, nourish the yin of the five organs, clear the heat of deficiency and fatigue, replenish blood and water, nourish the stomach and produce fluids, relieve cough and self startle, eliminate snail accumulation, clear heat and strengthen the spleen, and weaken and swell. Treat physical weakness, post illness weakness, malnutrition, and edema. Duck meat has a high nutritional value, with much higher protein content than animal meat. The fat and carbohydrate content of duck meat is moderate, especially the fat is evenly distributed throughout the body tissues. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, with a significantly lower content of saturated fatty acids compared to pork and mutton. Some studies have shown that the fat in duck meat is different from butter or lard. The proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid is close to the ideal value. Its chemical composition is similar to olive oil, which has the effect of reducing cholesterol. It is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases. It is especially suitable for people who are worried that too much saturated fatty acid will cause atherosclerosis

What are the product characteristics of sour wine duck

Method of making sour wine duck

The production process of sour wine duck is not complicated, the key is the selection of ducks. Ducks not only need to be neither fat nor thin, but they must also be free range. If ducks are kept in captivity, their meat will become soft. In the process of steaming ducks, ginger and star anise must be added to boiling water, and the duck must be chopped into small pieces at the appropriate heat. Finally, it is accompanied by rice vinegar and chili produced by farmers, and a sour duck with endless flavor is successfully processed