Taiwanese Nourishing Dish for Winter Tonic ------ Ginger Duck

Name: Taiwanese Nourishing Dish for Winter Tonic ------ Ginger Duck
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 duck; 1 piece ginger; 1 tablespoon sesame oil; 1/3 bottle Guangdong rice wine; 1 tablespoon Soy sauce; 1 tsp Sugar; a little Wolfberry; Some salt

by Beautiful home

4.9 (1)

Favorite

13

Difficulty

Normal

Time

2h

Serving

2

Ginger duck is one of the most popular winter food supplements in Taiwan. I heard from my colleagues in Taiwan that although the winter is not cold, but the cold weather hits, they are still used to cooking a pot of ginger duck to warm their bodies and use rice wine. The ginger boiled the duck until it was crispy. After eating a pot of heat, the heat radiated from the inside to the outside, and the whole body became warm and very comfortable.

This classic Taiwanese nourishing dish has a long history. According to the records of "Chinese Pharmacopoeia" and "Chinese Medicine Pharmacopoeia", the emperors of our country used many famous doctors in the palace, specializing in nourishing tonics and protecting the dragon body of the king in the palace. Until the Shang Dynasty, a famous doctor named Wu Zhong used sesame oil, shochu, and ginger to stew duck meat. The soup was fragrant and delicious. The sweetness had a bit of ginger spiciness. After eating it, it can boost the spirit and improve the whole body. I felt that the blood was smooth and comfortable. It was regarded as a nourishing and tonic sacred product. Later, it spread to the people and became a famous dish.

The nutrition of the ginger duck is sweet and cool, and enters the lung, stomach and kidney meridian. It has the functions of nourishing yin, nourishing stomach, invigorating the kidney, eliminating fatigue and steaming, reducing edema, treating heat dysentery, relieving cough and reducing phlegm. Tonic in the winter solstice, nourishing the stomach and invigorating the spleen, relieving muscles and promoting blood circulation, dispelling cold and resolving phlegm, soothing the liver and moisturizing the lungs, ginger is warm and pungent, has the effects of sweating and relieving the surface, warming and stopping vomiting, warming the lungs and relieving cough, and detoxification; Cold vomiting, wind-cold cough, abdominal pain, diarrhea, fish and crab poison, etc. Duck and ginger can combine the two kinds of food flavors. The effect of a single food is weakened, but it is more suitable for the general population. "

Ingredients

1/2 Duck
1 piece Ginger

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1 tablespoon Sesame Oil

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1/3 bottle Guangdong Rice Wine
1 tablespoon Soy Sauce

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1 tsp Sugar

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a little Wolfberry
Some Salt

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Taiwanese Nourishing Dish for Winter Tonic ------ Ginger Duck

1. Wash the duck meat and cut into pieces, and cut the ginger into slices.

2. Put sesame oil in a pot, add ginger slices when it is over medium heat to 60% heat, and sauté slowly.

3. Pour the duck meat when the ginger slices are slightly yellow.

4. Stir fry until the duck meat changes color.

5. Stir-fry evenly and pour in Guangdong rice wine.

6. Continue to stir fry on medium heat for about 15 minutes.

7. Stir-fry until the duck meat is dry and the color darkens, add sugar, star anise, cinnamon, bay leaves, and season with appropriate amount of salt.

8. Add boiled water that has no duck meat.

9. Bring to a boil on high heat, turn to low heat and simmer slowly for 1.5 hours.

10. Add the washed goji berries 10 minutes before serving.

11. Turn on high heat, mix well and simmer until the soup is thick and fragrant.

Tips:
1. When making the ginger duck, add more water and the soup should not be too thick. It can be used as a hot pot soup base, which is very nourishing.

2. Considering my daughter's taste, I add less rice wine, and it should be better to add half a bottle.

3. Guangdong rice wine is generally available in supermarkets, so it is best not to use cooking wine instead.