The nutritional value of duck is very high, containing 16.5 grams of protein, 7.5 grams of fat, 11 mg of calcium, 1.45 mg of phosphorus, 4.1 mg of iron, 0.07 mg of thiamine, 0.15 mg of riboflavin, and 4.7 mg of niacin per 100 g of duck meat. Duck meat has a higher protein content than pork, while the fat content is 50% lower than pork. Duck meat is a meat containing more B vitamins and vitamin E, potassium, iron, copper, zinc and other elements are more abundant. The nutritious duck meat is paired with fresh tender ginger and tastes very good.
By frog
<h2>Royalties</h2>
Ginger 400g
Half a duck
Two wattles 100g
Peppercorns 10g
Salt to taste
Cooking oil 60g
5 cloves of garlic
2 scoops of watercress paste
<h2>Practice steps</h2>
1: Prepare the ingredients and wash the duck.
2: Put water in the pot to heat, the duck meat goes down to blanch the water, the blood water is boiled out and then the blood foam is skimmed off, then the duck meat is drained and set aside.
3. Slice the sub-ginger oblique knife and cut the oblique knife with two thorn strips.
4: Heat the oil in the pot and add the peppercorns.
5: After the peppercorns change color, fry the duck until the surface is golden brown.
6: Add watercress sauce and stir-fry, stir-fry twice.
7: Add garlic cloves
8: Add water to the duck, bring to a boil over high heat and simmer for 20 minutes.
9: Add ginger and simmer for another 15 minutes.
10: Add green pepper and stir-fry evenly, turn to high heat to collect juice
11, the two thorns can be simmered
12: Plate and remove from the pan
<h2>Tips</h2>
The duck meat can be fried more, and the oil on the skin will be more fragrant.
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