Duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

Mushrooms should not be eaten with quail meat, quail eggs, river crabs and tomatoes.

Potatoes should not be eaten with eggs, tomatoes and bananas.

Carrots should not be eaten with wine, tomatoes, white radishes, peppers, pomegranate, lettuce and papaya.

Stewed duck with mushrooms;

Composition:

Ingredients: 750g roast duck, 750g duck meat,

Accessories: ham 50g, fresh mushrooms 15g,

Seasoning: shallot 10g, salt 3g, ginger 10g, yellow wine 25g, duck oil 25g.

Practice steps:

1. Slice cooked ham;

2. The mushrooms are pedicled, washed and cut into two sections;

3. Wash ginger and pat it loose with a knife;

4. Wash the onion and knot it;

5. Roasted duck and white duck poke their spines with a knife to remove the smell of duck;

6. Put the duck head and duck neck into a big casserole at the bottom of the pot, put the roast duck belly and white duck belly into the pot side by side, scoop in 2000 ml of duck soup, yellow wine, ginger and onion, cover the duck with a plate, put it on the fire and boil it, and move it to low heat for stewing;

7. Take out the pressure plate and ginger onion, add refined salt to boil, skim the floating foam and leave the fire;

8. Cover the ham and mushrooms on the duck breast, add duck oil, cover and simmer for about 5 minutes.