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 the five internal organs, clear away the heat of fatigue, replenish blood and promote diuresis, nourish the stomach and promote fluid production, relieve cough and self-alarm, eliminate snail stagnation, clear away heat and strengthen the spleen, and be weak and edema; Treat physical weakness, physical weakness after illness, malnutrition and edema.
1, duck meat should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.
2. Smoked roast duck meat should not be eaten for a long time, because it can produce benzopyrene after processing, which has carcinogenic effect.
1, half a duck, washed and dried.
2. Five seasonings are mixed together.
3. put it in the pot and pour in the seasoning.
4. Hold on for 20 minutes.
5, add the right amount of water, just past the duck.
6. Cover the lid and bring the fire to a boil.
7. Turn to low heat for a while and simmer for 50 minutes.
8. Turn every 10 minute.
9. After a while, turn to low heat and stew for 50 minutes until the soup is less.