The method of cooking duck with seasonal vegetables

Health benefits

Bitter gourd: clearing heat

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

Half a Muscovy Duck

16 okra sticks

1 bitter gourd

Lotus root 1 section

3 slender green peppers

4 red peppers

1 piece of ginger

6 cloves of garlic

Oil 150ml

1 tablespoon oyster sauce

1 tablespoon soy sauce

Salt in moderation

Moderate amount of chicken powder

3 Fragrant Leaves

15 Sichuan peppercorns

2 star anises

20 peppercorns

2 tablespoons Pixian Douban Sauce

2 tablespoons sesame paste

The method of cooking duck with seasonal vegetables

1.Let's take a look at the finished product image first.

2. The poultry in Guangzhou's vegetable market are mainly sold fresh and slaughtered. Duck meat mainly includes water ducks and Muscovy ducks. Water ducks are often used to make soup, while Muscovy ducks have a slightly longer breeding time and are more fragrant and flavorful when stewed or burned. Therefore, I chose half a Muscovy duck. (Friends from the north can choose frozen duck breast, which tastes just as good when cooked at room temperature after thawing!)

3. Prepare the ingredients, soak the duck meat in water several times, and wash it with blood.

4. Heat water over high heat in a pot, add duck meat when the water boils, and pour in 100ml cooking wine. Blanch over high heat for 2 minutes, then remove and drain off excess water for later use.

5. Cut off the head and tail of the okra, and cut it diagonally into two sections at the waist. Cut the bitter gourd vertically into 4 parts, remove the seeds and cut them into thick slices with diagonal blades. Peel the lotus root, cut it into slices, and soak it in water for later use. Cut both long green peppers and red peppers into circles. Slice ginger and chop garlic into large pieces. Boil the sesame paste in cold water (dilute to liquid form).

6. Heat the wok and add oil. First, stir fry ginger for half a minute, then add garlic.

7. Add drained duck meat and stir fry over high heat for 2 minutes.

8. Add fragrant leaves, Sichuan peppercorns, star anise, and pepper and stir fry over high heat for 1 minute.

9. Add water above the duck meat, and the water level should be about 3 centimeters above the duck meat. Put the lid on the pot, boil the soup over the high fire, and then adjust the low fire to continue to cover the pot and simmer for about 30 minutes. (Pay attention to this step, it is best to set an alarm on your phone for about 20 minutes to remind you, so that you can observe where your gas stove has received the soup to avoid burning the pot.)

10. Open the lid of the pot and see that the soup has turned white, and the position of the soup has just reached the state where the duck meat is exposed.

11. Add Pixian bean paste, soy sauce, and oyster sauce, stir fry over medium high heat.

12. Add bitter gourd and lotus root, and continue stir frying over medium high heat.

13. Add okra and green and red pepper rings, and continue stir frying over medium high heat.

14. Add the pre cooked sesame paste and stir fry over low heat.

15. The soup is almost ready! Since both Pixian Douban Sauce and Oyster Sauce have a salty taste, it's best to try adding salt before serving. Add chicken powder according to your family's preference and stir fry over low heat until evenly mixed!

16. Finished product.

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