Braised duck
Overview
Duck: The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction. Duck meat is cold in nature, sweet and salty in taste, and it is mainly used to replenish deficiency and fatigue. Nourishes the yin of the five internal organs, clears away the heat caused by fatigue, nourishes blood and promotes water circulation, nourishes the stomach and promotes body fluids, relieves coughs and convulsions, and eliminates snail accumulation. It is suitable for consumption by most people, especially those with body heat, excessive internal heat, weakness, little food, constipation, edema, heart disease, cancer, and patients after radiotherapy and chemotherapy.
Tags
Ingredients
Steps
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Blanch half a duck.
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Put the blanched duck into an electric casserole, add an appropriate amount of boiling water and ginger, and start stewing. (More ginger)
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After the water boils, add the mushrooms.
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When you can pierce the duck meat with chopsticks, add the yam and add an appropriate amount of salt. When the yams are cooked, stew them.
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It looks like it has just been stewed.
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The meat was so rotten that I almost couldn't scoop it out.
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Very fragrant and fresh, but not fishy.
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Have a bowl of soup.
