Ginger Honeyduck

Ginger Honeyduck

Overview

Nutritional value of duck meat: Softens blood vessels, relieves coughs, nourishes the stomach, produces fluid, clears heat, strengthens the spleen and nourishes yin, aids digestion, invigorates the spleen and water, resists aging, prevents and treats constipation, nourishes the stomach, tonifies deficiency, diuresis, reduces swelling, nourishes blood, nourishes blood, is lukewarm, nourishes the heat of deficiency, nourishes the yin of the five internal organs, lowers blood pressure, nourishes the five internal organs, eliminates snails and replenishes qi. The food ducks eat is mostly aquatic, so its meat is sweet and cold in nature, and enters the lung, stomach and kidney meridian. It has the functions of tonifying deficiency, nourishing yin in the five internal organs, clearing away heat due to deficiency, nourishing blood and promoting fluid circulation, nourishing the stomach and promoting fluid, relieving cough and self-consciousness, eliminating snail accumulation, clearing away heat and strengthening the spleen, as well as weakness and edema. It can treat physical weakness, physical weakness after illness, and malnutrition edema. Male duck meat is slightly cold in nature, while hen meat is slightly warm in nature. For medicinal purposes, those that are old and white, or those with white bones and black bones are better. Stewing old and fat duck with sea cucumber has great nourishing effect. The stewed duck juice is good at replenishing the yin of the five internal organs and the heat of deficiency and tuberculosis. Stewing duck meat and kelp together can soften blood vessels, lower blood pressure, and has a good effect on senile arteriosclerosis, hypertension, and heart disease. Duck meat and bamboo shoots stewed together can treat hemorrhoid bleeding in the elderly. Therefore, people believe that duck is a holy medicine for replenishing deficiency and fatigue. Fat ducks also treat senile tuberculosis, diabetes, spleen deficiency edema, chronic bronchitis, dry stools, chronic nephritis, and edema; male ducks treat tuberculosis and diabetes. 2. Nutritional value of ginger juice 1. Ginger has the effect of detoxification and sterilization, so when we eat preserved eggs or fish and crabs and other aquatic products, we usually add some minced ginger and ginger juice; 2. The gingerol in ginger can resist aging, and the elderly often eat ginger to remove age spots; 3. Ginger extract can stimulate the gastric mucosa, cause reflex excitement of the vasomotor center and sympathetic nerves, promote blood circulation, invigorate gastric function, and achieve stomach strengthening, analgesic, sweating, and antipyretic effects; 4. Ginger’s volatile oil can enhance the secretion of gastric juice and the peristalsis of the intestinal wall, thereby aiding digestion; 5. The mixture of zingiberene and zingiberone isolated from ginger has obvious anti-vomiting effects; 6. Ginger extract has the effect of significantly inhibiting skin fungi and killing trichomonas vaginalis, and can treat various carbuncles and sores; 7. Ginger also inhibits the activity of cancer cells. The effect of consuming ginger juice is to dispel cold and relieve vomiting. Ginger juice is suitable for the general population and can be consumed

Tags

Ingredients

Steps

  1. The frozen supermarket has a promotion for 3 yuan per kilogram, then clean it after defrosting

    Ginger Honeyduck step 1

  2. Cut into large pieces

    Ginger Honeyduck step 2

  3. Pour water to remove pungent and decontamination

    Ginger Honeyduck step 3

  4. Remove from water, wash and drain

    Ginger Honeyduck step 4

  5. The longer you soak the cooking wine, the more flavorful it becomes

    Ginger Honeyduck step 5

  6. Remove the duck meat and reserve the cooking wine for later use

    Ginger Honeyduck step 6

  7. Sesame oil, cooking wine, ginger slices, sugar and set aside

    Ginger Honeyduck step 7

  8. After the pot is hot, add oil, add a little bit of ginger slices, and rub two slices of ginger along the edge of the pot. Remove and set aside. Fry the duck meat until golden brown on both sides. Stir-fry properly to prevent the pan from being burnt. Add cooking wine, sugar, and ginger slices. Stir-fry. Add cooking wine, cover the pot, and simmer over low heat. The juice will reduce. Add a little sesame oil, and it's ready to serve.

    Ginger Honeyduck step 8

  9. Real picture shooting friends, come on, come on and taste it together, haha

    Ginger Honeyduck step 9