Winter is a good season for tonic, so we usually choose some warm food to supplement our body, and meat is the first choice.

First of all, delicious squab

As the old saying goes, "One pigeon wins nine chickens". Pigeons have high nutritional value, which is not only a delicious food, but also a good tonic in winter. Because pigeon meat is a kind of food with high protein and low fat, its protein content is 24.4%, which exceeds that of rabbit, cow, pig, sheep, chicken, duck and goose. It contains many essential amino acids in protein, which is the top grade of winter tonic.

To make delicious squab, it is best to choose squab within one month. Pigeons in this period are fresh and tender, and have a strong nourishing effect. Fresh golden pigeons fresh out of the oven are watered on the epidermis, air-dried and baked, and the skin is thin but not greasy. When the crispy skin is bitten open, it has its own sound effect. Dove meat is soft and juicy, flowing out slowly, and the tip of the tongue has a spicy taste. It is definitely one of the best choices for winter tonic.

Second, sweet and sour yellow croaker

Sweet and sour yellow croaker is seasoned with sugar and vinegar on the basis of braising. The finished product is sour and sweet, especially delicious, and adults and children like it very much. The nutrition of yellow croaker is also very rich and comprehensive. Yellow croaker is rich in protein, trace elements and vitamins, which has a good nourishing effect on human body. For the weak and middle-aged and elderly people, eating yellow croaker will get a good therapeutic effect.

After scraping the scales off the yellow croaker, clean up all the contents in the fish's stomach, and then cut a few knives on the fish with a knife to facilitate the taste. Heat the pan, pour in the oil, fry the croaker in hot oil over medium heat until both sides are golden, then push the fish aside, and then saute the minced garlic and ginger slices. Then pour in the prepared juice, add a little boiling water, pour the sauce on the fish while cooking, and turn off the heat after collecting the concentrated juice. A delicious sweet and sour yellow croaker appeared on the dining table.

Stewed duck soup

Traditional Chinese medicine has the saying of "nourishing yin in autumn and winter", and the medicinal properties of ducks are cold. For people with yin weakness, eating duck soup can play this role. At the same time, the nutritional value and medicinal value of duck meat are very high, and the therapeutic effect is obvious.

Stewed duck is the best. Stewed soup can stimulate the nutrition of duck meat to the maximum extent and get rid of its cold through clear stew. When ducks are stewed into meat paste, the more nutrients are released. Most nutrients are dissolved in soup, which is more conducive to absorption and suitable for most people, especially the elderly and children with poor digestive ability.

Wash the duck and cut into pieces. Cut open the duck gizzard and remove the skin and sundries. Wash and cut into 4 pieces, and break the ginger pieces for later use. Put the soup pot on a big fire, add lard to heat it, add duck pieces, onion pieces and ginger slices, stir-fry until the duck pieces turn golden yellow, bring to a boil, add fine salt, stir-fry with a spoon, then add boiling water and add monosodium glutamate.

The three dishes recommended above are relatively less greasy and can be said to be suitable for most people's appetite.