1. waxed duck cut into pieces, clean, ginger slices, small onion cleaned and minced spare;

2. boil a pot of water, water boiling, the waxed duck into, boil for a few moments, fishing into the casserole, add ginger, warm water, boiling;

3. soup open, turn to medium-low heat stewing for an hour and a half, simmering to the color of the soup white, the waxed duck out of the aroma;

4. Cut off the lotus root, peel and cut into pieces, put into the casserole and simmer together for an hour, you can turn off the fire;

5. Add white pepper and minced green onion before drinking, you can eat.

The lotus root, also called lotus root, is rich in nutrients, containing protein, fat, carbohydrates, a variety of vitamins, trace elements and minerals. Lotus root can be eaten raw to clear away heat and relieve vexation, quench thirst and stop vomiting, and boiled lotus root is sweet and warm in nature, and has the effect of strengthening the spleen and appetizing, tonifying the blood and eliminating food.

The efficacy of preserved duck stewed lotus root effect:

1. Lotus root and duck have the effect of nourishing yin, duck has a warming effect, in the chicken, duck, fish and meat four types of meat dishes, duck protein content is higher than that of other meats, and the fatty acid melting point of duck meat is low, easy to digest, after the curing of the duck meat, the fat content is much lower, and the taste of the fresh, especially suitable for the autumn and winter of women's tonic;

2. Raw lotus root is cold, but after cooking the lotus root from cool to warm, there is a stomach nourishing yin, spleen and yi qi nourishing blood therapeutic effect, it is a good tonic good, especially suitable for weak spleen and stomach, qi and blood insufficiency manifested in dry skin, face color of the female consumption, so the duck and lotus root with food can be nourishing the role of yin.