Shaxian snack dunguan practice

The first step is to prepare ingredients:

Ingredients: 350g water duck, angelica? : 1.5g

Accessories: Fujian old wine, dried lotus seeds, ginger slices, medlar, chicken essence, salt, dried dates? Onion knot.

Step 2: Pour cold water into the pot, add the cut duck meat, add the onion knot and ginger skin (which are left when cutting ginger slices, but also have a fishy smell and are not wasted), boil and rinse with sewage.

Step 3: Put the washed and scalded duck meat together with all the auxiliary materials except onion into the stew pot, and add raw water and a little old Fujian wine.

Step 4: Put a proper amount of water in the bottom of the electric pressure cooker, put it on the steaming rack, put the stewed duck on it, cover the pressure cooker, and press the "tendon" button.

Step 5: Take it out after 30 minutes and sprinkle with salt and chicken essence.

Extended data:

Stewed angelica duck is a special food in Fujian. Duck, the main ingredient, has been the first choice for tonic since ancient times. It is rich in amino acids, nourishing yin and stomach, and has a very good curative effect on anorexia patients.

Duck meat has been simmered for a long time and becomes crisp and tender. When you taste it, it will stay fragrant. Stewed duck meat is fragrant but not greasy, and it has an endless aftertaste after eating.