The nutritional value of duck meat is similar to that of chicken. However, in the view of Chinese medicine, ducks eat mostly aquatic food, so their meat tastes sweet and cold, and enters the lung, stomach and kidney meridians, which has the functions of nourishing, nourishing stomach, tonifying kidney, removing tuberculosis, steaming bones, eliminating edema, stopping dysentery, relieving cough and resolving phlegm. Duck meat is suitable for people with fever in the body, and it is more beneficial to people with weak constitution, loss of appetite, fever, dry stool and edema. Stewed duck with Cordyceps sinensis is a kind of soup with good effect of nourishing yin and tonifying deficiency. Ham without salt and monosodium glutamate is delicious.
Stewed duck with cordyceps sinensis
Materials:
A duck, 15 Cordyceps sinensis, 200 grams of ham, a slice of ginger and a little cooking wine.
Production method:
Wash Cordyceps for later use.
Step 2 prepare a casserole. Very hot, of course, this good Yingjing casserole is indispensable.
3. Add a large pot of water to the casserole.
4. Poke some holes in the duck with an iron bar.
5. Insert Cordyceps into duck meat.
6. Put the duck in the casserole.
7. Add mashed ginger.
8. Add some cooking wine.
9. Put in a small piece of ham.
10. The fire is boiling.
1 1. Turn down the fire and stew slowly.
12. Stew for almost 3 hours and turn off the fire.
13. This pot of soup is very suitable for stewed cordyceps duck.
13. There is no gram of salt and monosodium glutamate, but the meat is delicate and delicious.