Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and other inflammations, as well as anti-aging effects. Duck meat is rich in nicotinic acid, which is one of the two important enzymes in human body and has protective effect on patients with heart disease such as myocardial infarction.
Stewed old duck with papaya
Male "Shouxing" soup papaya stewed old duck soup.
It is best to make soup with papaya in autumn, because it is moist, tender and delicious, flat and sweet, cold but not dry, moist but not hot, and fragrant and nourishing. A folk proverb says, "Young ducks are wet and poisonous, while old ducks nourish yin." Old ducks are warm and sweet, and enter the spleen, stomach, lung and kidney meridians, which can nourish yin and replenish blood. "Herbal Medicine for Preparing Food" says "tonify deficiency, remove guest fever, harmonize viscera and benefit waterways". "Materia Medica Seeking Truth" holds that "yin deficiency is not dry, yang deficiency is not cold". The main function of this soup is to nourish yin, which is not dry or hot. It not only has the best adjuvant treatment effect for men, but also has a good adjuvant treatment effect for all people who have excessive physical and energy consumption and lack of sleep due to summer heat.
Ingredients: papaya 1000g, old duck 1, ginger 3 pieces.
Cooking: wash papaya, peel and core, slice; Wash the duck, gut and tail, and cut into pieces. Put it in an earthenware pot filled with ginger, add 3000ml of clear water (about 12 bowl of water), simmer for 2 and a half hours after the fire is boiled, and add appropriate amount of salt and oil. This amount can be eaten by 3~4 people, and papaya and duck can be picked up and mixed with soy sauce to accompany the meal.