Beer duck, please

Raw materials:

Half a duck, 1 ginger.

Accessories:

6 grams of salt and 200 grams of rice wine.

Exercise:

1. Clean the ducks, cut them into pieces, blanch them, remove the blood and take them out; Wash ginger, slice half, chop the rest, and squeeze ginger juice with gauze.

2. Saute ginger slices, add duck pieces and stir fry, add salt and rice wine to boil, and pour into a bowl.

3. Move the bowl with duck pieces into the steamer, pour ginger juice, add ginger slices and steam over high fire.

Tips:

Duck meat has the effects of clearing away heat and toxic materials, nourishing yin and reducing fire, stopping dysentery and nourishing, especially for measles patients and fever patients. People often eat duck meat, which can not only supplement all kinds of nutrients necessary for human body, but also dispel summer heat, protect health and strengthen body.

The fat content of duck meat is moderate, lower than that of pork, and it is evenly distributed in the whole body tissue. The fat of duck meat is similar to olive oil, which is good for patients with cardiovascular diseases if eaten regularly. Duck meat is a kind of meat containing more B vitamins and vitamin E, which has a protective effect on patients with heart diseases such as myocardial infarction. Duck meat has the highest potassium content, and also contains a lot of trace elements such as iron, copper and zinc.

In addition, duck blood, duck liver, duck heart and duck egg white also have medicinal value. The contents of minerals and vitamin A in duck eggs are higher than those in eggs.