1. Marinate the duck breast with an appropriate amount of red wine, a little salt and black pepper for about 20 minutes.
2. Make a few strokes with the knife.
3. Small and medium fire hot pot, no need to put oil. Add the duck breast, skin side down.
4. Add garlic cloves. Slowly, the oil in the duck skin will run out slowly (you can pour out some or use special absorbent paper for the kitchen to remove some of the oil) when the duck skin is golden yellow, turn the duck meat and press lightly with a shovel until there is no blood seepage. Out.
5. Then reverse the duck meat, pour in the right amount of red wine and the juice of the marinated duck meat.
6. Cover the pot and simmer on low heat for about 10 minutes, then reverse the duck meat, turn on medium heat until the soup is slightly dry, then it can be taken out of the pot, cut into pieces and put on a plate.
7. Pour the remaining juice in the pan. You can put more side dishes, like potato shreds, boiled vegetables, carrots (according to your preference).
Tips:Duck meat is cold and cold, and has the effects of nourishing yin and blood, clearing lungs and reducing fever, replenishing fatigue, and reducing edema. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also anti-aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body.
