Before summer, it is recommended to eat more of this meat, which is cheaper than beef, more nutritious than chicken, and nourishing and not hot
Before the beginning of summer, I suggest that everyone should do a good job of tonic work, and take care of the body at the turn of the season, so that the body and bones can be more comfortable, so that the summer can be healthy.
At this time, don't eat big fish and meat, high calories are easy to get hot, but not all meat is not suitable, there is one I highly recommend, it is duck meat. Duck meat is fragrant, high protein and low fat, cheaper than beef, more nutritious than chicken, and is a warm food, nourishing and not hot.
【Beer duck】
Used: duck meat, millet pepper, green pepper, green onion and ginger, star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, cooking wine, salt, monosodium glutamate, beer
1. Chop the duck meat into small pieces, soak it in water for 30-60 minutes, which can remove the blood and fishy smell, and then rinse it in water several times.
2. Next, pour the duck meat into the pot, then add the chopped green onions, ginger slices, and cooking wine to blanch. After blanching the duck, skim out the foam, then remove the duck meat and rinse it with warm water. The millet peppers, green peppers, etc. are all chopped and ready to be cooked.
3. Pour a little cooking oil into the pot, pour the duck meat into it after heating, and stir-fry for a while over low heat to bring out the water. After stir-frying, you can also remove part of the fishy smell, and after stir-frying, cook an appropriate amount of cooking wine along the edge of the pot to remove the fish.
4. Then add star anise, cinnamon, bay leaves, green onion and ginger to taste, stir-fry the fragrance, and then pour an appropriate amount of light soy sauce, dark soy sauce and cooking wine to taste. Then pour beer into it, the amount of beer needs to be less than the duck meat, the duck stewed with beer has no fishy smell, and the flavor is more sufficient.
5. Cover the lid and start to simmer, after the heat boils, you can change to low heat and simmer for about 40 minutes until the duck meat is soft and rotten. At this time, open the lid, then pour the cut millet pepper and green pepper together, add some salt and monosodium glutamate to taste, and stir well with a spoon.
6. Next, turn on the high heat to collect the soup, and the soup is rich, but it can't be no soup at all, keep a little bit to make it more flavorful, and you can put it out to eat after turning off the heat.
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