Braised Duck with Myrtle Root

Name: Braised Duck with Myrtle Root
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g duck; 30g Myrtle Root; 15g oil; Some salt; 1g Chicken Bouillon Powder; 2g pepper; 10g Sugar; 20g ginger; 2 pcs Yellow mast; 2 pcs star anise; 5g Cinnamon; 3 slices Bay leaf; 5g Dried chili

by Fung Kee Food

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Myrtle, a Cantonese called Shan Nunzi, has roots for dispelling wind and dampness, activating blood and dredging collaterals, converging and stopping diarrhea, and invigorating blood. With meat, it has the effect of enhancing aroma and removing fishy. "

Braised Duck with Myrtle Root

1. Clean the duck meat.

2. Stir-fry the duck in a pan.

3. Serve the duck meat after sautéing.

4. Add water, oil, and sugar to the pot and stir-fry.

5. Add the duck meat and all the spices and sauté until fragrant.

6. Put in the water, add the right amount of salt and pepper, cover the pot and simmer.

7. When simmered until cooked, collect the juice on high heat, add the chicken essence, thicken the thickener and drizzle with sesame oil, and remove the roots of myrtle.