National Day Holiday House, it’s delicious every day! Autumn is windy and the climate is dry. In addition to hydrating more, you should also pay attention to eating less foods that are easy to get angry. Especially when the weather is cold, you need to be nourished. To prepare for the cold winter, you should eat some meat appropriately. However, the wrong choice of meat will cause you to get angry and cause some discomforts such as dry throat and dry skin. At this time, I feel that eating pork, beef and mutton is not as good as duck meat. Let go of it and eat it boldly. It doesn't get caught up in the dryness and nourishment. The most valuable thing is that you don't have to worry about gaining weight.
Duck meat, compared to chicken, duck, fish, beef and mutton, it is the most high-quality and cheap, economical type, and high protein content, easy to digest and absorb, strong body; low fat, more It is not easy to gain weight by eating, and you can also eat for weight loss; duck meat, it also has the effect of reducing autumn dryness, cold in nature, and is most suitable for warming and nourishing heat.
Although the duck meat is good, how to make it delicious? As a northerner, I prefer to eat stew when the weather is cold, so duck meat is naturally stewed. But many people don't like duck meat. It feels that it is smelly and has a hard texture. In fact, I have not mastered the method. I have always insisted on making the most beautiful taste with ordinary ingredients! No, today's duck meat recipe is the most popular among the family. As long as the duck meat can be fishy and soft, it will be so delicious and can't run away! The ingredients that match the duck meat are also autumn seasonal ingredients. Potatoes and Chinese cabbage are easy to find and not expensive. This pot of stew, meat and vegetables pairing, is delicious and not expensive, it is steaming, not only warm, but also rich in nutrition. Both young and old like it.
[Duck and cabbage stewed vermicelli]
Ingredients needed (for 4-5 people): 2 duck leg, 1 large duck leg, 120 pork with skin Grams, 2 potatoes, half a Chinese cabbage, a handful of sweet potato vermicelli, 1 pinch of coriander, green onion, ginger, garlic, 1 pinch of Chinese pepper, 3 star anise, braised soy sauce, salt, cooking wine
Detailed method:
first step,Prepare the ingredients, half a medium-sized cabbage, 2 peeled and washed potatoes, 1 duck leg and 2 duck side legs soaked in thawed water for later use. The vermicelli is handmade farm sweet potato vermicelli;
The second step, the duck legs are chopped into large pieces, the blood is washed away, and the water is controlled for use. Then the fat pork with the skin is cut into slices;
The third step, iron pan, heat Add a pinch of Chinese pepper and 3 star anises to a pot of cold oil, deep-fry the peppercorns on low heat to turn black, remove them, add 4 slices of ginger and fat slices, stir-fry on medium to high heat;
Fourth Step, fry until the pork shrinks and turns yellow and spit oil. At this time, there will be a lot of oil. Scoop out some for the next stew or stir-fry.
Step 5, pour the duck meat , Add the scallions, stir-fry the duck meat on high heat;
Step 6: Be patient when frying the duck meat. After the duck meat changes color, pour 3 tablespoons of cooking wine and stir-fry until it becomes fishy. Stir-fry until the vegetable juice becomes clear;
Step 7, add some braised soy sauce and stir-fry for color;
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5 span duck meat Pour all the juice into a gas pressure cooker, add about 1.5-2 inches of boiling water under the ingredients, close the lid and bring to a boil. After SAIC, start timing and press for 15 minutes;
Step 9,At this time, cut the Chinese cabbage, first cross-cut into sections, and then cut into thick strips; cut the potatoes into large pieces for later use;
The tenth step, the duck meat is soft and rotten. The color is ruddy, slightly deboned, and there is no fishy smell at this time. The meaty soup is delicious, even if it is eaten directly, it is extremely delicious;
Step 11, wash the potatoes and cut short vermicelli Put in the pot together, add appropriate amount of salt to season, boil over high heat, and simmer for 7 minutes;
Step 12, pour the Chinese cabbage, and simmer for 2-3 minutes;
The thirteenth step, the cabbage is cooked thoroughly, add the chopped coriander, the garlic is also slapped and chopped with minced garlic, turn off the heat, and mix well and you can get out of the pot!
The fragrant [duck and cabbage stewed vermicelli] is ready, Momma will come and chat a few more: _strong
, you want to taste delicious and delicious duck meat. Meat stew is the best way. You can choose pork fat, or fat and lean, not too much, just to stir up the fat and improve the fragrance;
2, to remove the fishy meat, Before cooking, you need to soak the blood water, and then in the seasoning, deep-fry the peppercorns black, fry the flavor, and then remove it. This flavor can suppress the fishy smell of the duck meat, and the meat will be more fragrant;
3,If the duck meat is soft and delicious, it takes about half an hour to stew directly. The time-saving method is to press it in a pressure cooker, which is more fragrant and delicious;
4, and then the order of the side dishes, generally In this case, it takes 8-10 minutes for larger potato cubes, 10 minutes for sweet potato vermicelli, and 2-3 minutes for Chinese cabbage, depending on the degree of tenderness. So you can put the potatoes and vermicelli in the pot together, and put the cabbage afterwards.
.This article is the original work of Baoma's Kitchen. It is strictly forbidden to move and steal the pictures, infringement must be investigated! Baoma’s little chef is good at making home-cooked dishes, pasta and breakfast. Food is the taste of home, love can do better, three meals have "temperature", experience the fun in the kitchen!
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