Name: Zijiang Braised Duck
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 750g duck; 400g Zijiang; 2 pcs Red pepper; 1 piece Green Chopped Pepper; 1 piece Hot pepper; 30ml Soy sauce; 30ml Rice wine; 30ml syrup; 30ml White vinegar; 3 slices ginger; 10g garlic; 1/2 teaspoon salt; 30ml Vegetable oil; Some water

Zijiang Braised Duck

by Connie Chen

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Duck is the most delicious in autumn. Duck meat in autumn is tender and plump. Duck meat is cold and cold. It can be eaten by people who are hot and irritated. The whole body of ducks is a treasure: duck meat has the effect of nourishing yin, tonic, diuresis and swelling. It can invigorate the spleen, invigorate the deficiency, clear the heat and nourish the yin, and cause constipation. Duck meat is a high-protein and low-fat food. This dish uses ginger, or the Cantonese five-cup duck method. Taste the private duck!