National Day small long holiday at home, every day to drum up delicious food! Autumn windy climate is dry, in addition to more water, diet should also pay attention to eat less easy to catch fire. Especially when it is cold, it is also necessary to nourish it, in order to prepare for the cold winter, it is necessary to eat some meat appropriately, but the meat selection is not right, it will be on fire, which will cause some discomfort such as dry throat and dry skin. At this time, I feel that eating pigs, beef and mutton is not as good as duck meat, let go of the bold to eat it, to dry nourish is not on fire, the most valuable thing is not to worry about gaining weight.
Duck meat, relative to chicken, duck, fish, beef and mutton is the most affordable, affordable, and high protein content, easy to digest and easy to absorb, strong fitness body; low fat, eat more is not easy to gain weight, weight loss can also eat; duck meat, it also has the effect of going to autumn dryness, cold, the most suitable for temperature to make up for the fire.
Although the duck meat is good, how to eat it well? As a northerner, I prefer to eat stews when the weather is cold, so duck meat is more naturally stewed to eat. But duck meat a lot of people do not like, feel fishy, taste woody and hard, in fact, that is not mastered to the method, ordinary ingredients to make the most beautiful taste, is what I have always insisted on! No, today's duck meat recipe is the most popular among the family, as long as the duck meat can be fishy and soft, then delicious can not run! And duck with the ingredients are also autumn seasonal ingredients, potatoes and cabbage, easy to find is not expensive, this pot stew, meat and vegetarian collocation, delicious not expensive, steaming, not only warm up but also nutritious, young and old like.
【Duck cabbage stew noodles】
Ingredients needed (4-5 people): 2 duck legs, 1 large duck leg, 120 grams of pork with skin, 2 potatoes, 1/2 Cabbage, 1 handful of sweet potato noodles, 1 coriander, green onion, ginger and garlic, 1 pinch of peppercorns, 3 star anise, braised soy sauce, salt, cooking wine
Detailed instructions:
The first step, prepare all the ingredients, half a medium cabbage, 2 peeled and washed potatoes, 1 duck leg and 2 duck side legs soaked in water thawed and set aside, the vermicelli is a pure handmade farmhouse sweet potato noodle;
In the second step, the duck leg is chopped into large pieces, washed off the blood and water, controlled the water for later use, and then cut the fatty pork with skin into slices;
The third step, iron pot, hot pan cold oil add a pinch of peppercorns and 3 star anise, low heat fried peppercorns turn black, fish out do not, put in 4 slices of ginger and fatty meat slices, medium and high heat sautéed;
The fourth step, stir-fry until the pork shrinks and turns yellow, spit out the oil, then the oil will be a lot, scoop out some to save the next stew or stir-fry to use again;
Step 5: Pour in the duck, add the shallots, and sauté the duck on high heat;
The sixth step, fry the duck meat to be patient, after the duck meat changes color, pour 3 spoons of cooking wine into the side of the pot and stir-fry to remove the fishy, and sauté until the juice changes from muddy to clear;
Step 7: Add an appropriate amount of braised soy sauce and sauté to color;
The eighth step, the duck meat and even the juice are poured into the gas pressure cooker, add not more than 1.5-2 inches of boiling water, close the pot lid and boil on high heat, start the timer after steaming, press for 15 minutes;
In the ninth step, during this time, cut the cabbage into sections, and then cut it into thick strips; cut the potatoes into large pieces for later;
In the tenth step, the duck meat is soft and rotten, the color is rosy, slightly deboned, at this time there is no fishy taste, the meat soup is delicious, even if it is eaten directly, it is extremely delicious;
Step 11: Put the potatoes and the washed and cut short noodles together, add the appropriate amount of salt to taste, bring to a boil on high heat, and simmer for 7 minutes;
Step 12: Pour in the cabbage and simmer for another 2-3 minutes;
Step 13, cook the cabbage thoroughly, add the chopped coriander segments, garlic also pat flattened minced garlic together under the pot, turn off the heat, mix well and then you can get out of the pot!
The fragrant [duck cabbage stew noodles] are ready, and Bao Ma will nag a few words again:
1, if you want the duck meat to be delicious, delicious and fragrant, meat stew is the best way, you can choose pork fat, or fat and lean, the amount is not too much, can simmer out the grease to play a Titian role;
2, to the duck meat to fishy, before doing need to soak the blood water, and then is the seasoning, the peppercorns are fried black, fried out of the aroma, and then removed do not, this taste can suppress the fishy smell of duck meat, the meat is more fragrant;
3, if the duck meat wants to be soft and delicious, it takes about half an hour to stew directly, and the time-saving method is to use a pressure cooker to press, the taste is more fragrant and delicious;
4, and then the order of the side dishes, in general, slightly larger potato pieces are 8-10 minutes, sweet potato noodles 10 minutes, Chinese cabbage according to the degree of old tenderness, 2-3 minutes is enough. So potatoes and vermicelli can be cooked together, and cabbage can be put after.
This article is the original work of Bao Ma Xiao Chef, it is strictly forbidden to carry and steal pictures, and infringement must be investigated! Bao Ma's small chef specializes in home cooking, pasta and breakfast. Food is the taste of home, love can do better, three meals have "temperature", experience the fun in the kitchen!