The materials that need to be prepared in advance are: duck meat 300g, ginger slices, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of chicken essence, a little sesame oil, appropriate amount of cooking wine and 2 cloves of garlic.

1, sliced duck, shredded onion, sliced ginger and minced garlic for later use.

2. After the pot is hot, pour a little oil and use garlic and ginger.

3. Stir-fry the ginger and garlic and quickly stir-fry the duck.

4. After the duck changes color, pour in the seasoning and stir well.

5. Put the iron plate on the stove for 2 minutes, and then pour the oil.

6. Spread the chopped green onion on the iron plate and smell it, then take it out and put it on the chopping board.

7. Stir-fry the fried duck quickly and sprinkle with chopped green onion. This is done.

Nutritional value of ducks

1. 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 various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.

2. Duck meat is cold, sweet and salty, and belongs to spleen, stomach, lung and kidney meridians. It can greatly tonify fatigue, nourish the yin of five internal organs, clear away the heat of fatigue, replenish blood and promote blood circulation, nourish stomach and promote fluid production, relieve cough and self-alarm, eliminate snail stagnation, clear heat and strengthen spleen, and be weak and edema. Treat physical weakness, physical weakness after illness, malnutrition and edema.

Please refer to People's Daily Online for the above contents-the coldness of ducks can make up for fatigue. Pay attention to six details when buying ducks.