Bitter Gourd Braised Duck

by The Rhyme of the Sea Food

4.9 (1)
Favorite
1

Difficulty

Easy

Time

30m

Serving

2

In autumn, people are susceptible to autumn dryness, and their mood is always inexplicably irritable. This is the source of internal fire. Therefore, mouth ulcers, constipation and a series of "hot" symptoms often occur. This is all due to the influence of Qiuzao. Eating some "bitter" this season can nourish the heart and lungs. Because of its bitter taste, many people reject it and don't like it. It is because of this special bitter taste that bitter gourd has special effects. Momordica charantia contains the bitter melon glycosides, which can maintain cells in an active state, thereby achieving anti-aging and maintaining youthful effects. Bitter gourd is also rich in protein, fat, and vitamin C. The vitamin C can inhibit the production of melanin in the human body, thus playing the role of skin whitening. Bitter melon braised duck is a dish that uses bitter melon to absorb the sauce of braised duck meat, so that it does not taste so bitter, and the bitterness is a little bit fragrant. "

Bitter Gourd Braised Duck

1. Bitter gourd cut into thick slices

2. Duck slaughter

3. Cut tempeh and garlic into puree, slice ginger

4. Add 10 grams of oil to the maifan stone pot and heat it up, add ginger slices and tempeh garlic paste

5. Pour the duck meat

6. Add cooking wine

7. Add 3 grams of salt and sugar, stir fry a few times

8. Add hot water, cover and simmer

9. While simmering, blanch the bitter gourd for 3 minutes on the other side, then pick it up, put it in clean water, wring out the water and set aside

10. Simmer for about 23 minutes

11. Pour in bitter gourd, add 1 gram of salt, stir fry a few times, continue to cover and simmer for about 12 minutes, if there is not much water, add appropriate amount of hot water

12. Mix cornstarch with water to thicken, and then pour 15 grams of tail oil on top

13. Add shallots

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