1. Wash the ducks, steam them in a steamer for 45 minutes until cooked, and then take them out to cool.

2. Remove the skeleton after cooling, and put the cut duck into a bowl for later use.

3. Cut the angelica into small pieces, cut the onion into sections and slice the ginger for later use.

4. Put the slices of Angelica sinensis, onion and ginger from the third method together with all seasoning B into the pot, cook for about 1 min, and then cool.

5. Pour seasoning A into the pot of method 4 and stir well, then pour the soup into the bowl of method 2 to soak the meat, put it in the refrigerator for one night and then take it out for eating.

Nutritional value:

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.

Variety selection:

It is necessary to choose varieties with strong stress resistance, which are suitable for both captivity and stocking in low mountains and hills. They have a wide appetite, large appetite, developed muscles and intestines, strong digestive ability, plump feathers, moderate head shape, dark eyes and red feet, and are suitable for breeding.