Duck soup is a health-preserving soup with relatively high nutritional value. It is very effective in preventing aging and improving immunity. Especially in summer, it has a good effect in relieving heat. The effect of heat is very good in clearing heat and removing internal heat. There are many ways to stew duck soup, for example, duck soup with cabbage, duck soup with winter melon, etc. are all relatively common methods and have obvious health benefits. Health-preserving effect.

How to make delicious duck soup?

1. Ingredients

Old duck (2500g), wolfberry (a small amount), winter melon (a small amount), radish ( A small amount), 5g salt, 3g pepper, 2g rice wine, 5g green onion, 3g ginger

2. Steps

1. If you want the stewed duck soup to be refreshing and not greasy, it is best to use aged duck soup. Duck, teal or native duck (teal duck is the best, with fresh and tender meat and less fat), rather than foreign duck (which is greasy and has a strong fishy smell).

2. Drain the duck’s blood, clean the blood clots and fascia thoroughly, and remove the duck feathers.

3. Clean the duck, cut it into pieces, and fry the duck skin fat in a pan (to add flavor to the duck soup)

4. After the duck skin fat comes out , put a piece of old ginger and stir-fry until fragrant, pour in a little high-strength white wine, shochu, etc. to remove the fishy smell.

5. After frying, add water and stew. There will be floating oil during the stewing process. Use a spoon to skim it off.

6. You can add tender corn to stew to make the duck soup more nutritious and remove greasiness. You can also add an appropriate amount of pickled radish. Add the rest according to personal preference.

3. Precautions

The duck blood must be drained cleanly, and duck feathers must be treated thoroughly. Duck blood can be preserved to make duck blood soup.

The floating oil during the stewing process must be skimmed off, but it can be left for cooking.

The frying process cannot be omitted in order to remove the greasiness and fishy smell.

4. Effects of duck meat

1. Enhance appetite

Duck meat has moderate fat content and is evenly distributed. The fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids. , has a low melting point, is easy to digest, and its delicious taste can increase appetite.

2. Clear heat and cool blood

Duck meat is cool in nature and sweet in taste. Its biggest feature is that it is neither warm nor hot, and it clears away heat and removes internal heat. Duck meat can clear away heat and cool blood, and is suitable for people with internal heat in yin blood.

3. Diuresis and swelling

Duck meat has the effect of promoting urination and nourishing the kidneys. Eating duck meat regularly can diuretic and reduce swelling. It has a good therapeutic effect on various edemas, especially edema during pregnancy. In addition, patients with chronic nephritis and edema often eat duck meat, which can protect the kidneys.

4. Nourishes yin and replenishes deficiency

"Duck meat also contains a large amount of inorganic substances and high trace elements such as potassium, iron, copper, and zinc. Regular consumption can nourish yin and nourish the stomach. , diuresis and swelling, nourishing blood and promoting fluid circulation, nourishing the stomach and promoting body fluids. It can be used to relieve and improve physical weakness and physical weakness after illness.

Duck meat is effective in anti-aging. Foods with skin care and beautifying effects can achieve beautifying effects by nourishing yin; in addition, duck meat is rich in B vitamins and vitamin E, which can prevent beriberi and various inflammations and delay aging; duck meat is rich in tobacco Acid has a protective effect on people with heart disease.