Cabbage-coated duck

Abstract

The invention relates to cabbage-coated duck. The invention provides a duck meat product which has plentiful flavors, is beneficial for being eaten in spring and can tonify the liver and nourish yin. The cabbage-coated duck is prepared by curing duck meat and duck livers by more than ten red-cooking components such as chopped green onion, chopped ginger, chopped garlic, aniseed, cordyceps, hawthorn, longan pulp, cinnamon and the like, coating the cured duck meat and duck livers with cabbages and slowly frying with small fire. The cabbage-coated duck not only has peculiar flavors of the duck meat and the duck livers, but also is fresh and tasty.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing duck stuffed with cabbage. Background technique [0002] my country's traditional Chinese medicine theory has in-depth research on the use of different diet therapy and food supplements in different seasons. All things grow in spring, according to the five elements theory of traditional Chinese medicine, spring is wood, and the liver likes to grow, which is similar to the growth of wood, so spring is the season when liver wood flourishes. If the liver qi is injured in spring, the heart fire in summer will lose its vitality. In summer, the heart fire will be insufficient, and the cold air will take the opportunity to invade and cause cold change. That is to say, it is not hot when it should be hot, and the elderly do not grow long. Chinese medicine calls it inverse spring qi, and there are few elderly people. At the same time, the theory of traditional Chinese medicine...

AI Technical Summary

Problems solved by technology

But nowadays, duck meat and duck liver are mostly processed by frying, roasting, and marinating, which not only has a single taste, but also has no better combination with China's diverse dietary materials, lacking flavor