Features:

Ginger has a strong fragrance, and it still maintains its fragrance after it is not slightly bitter. It is a warm and nourishing dish in autumn and winter.

Raw materials:

Half a red-faced muscovy duck is 2g, ginger is 250g, ginger slices are 5g, medlar is 5g, red dates 1 0g, Taiwan Province rice wine150g,1pack. Seasoning:

50g of black sesame oil, 50g of seasoning vegetable juice, 5g of salt and 3g of rock sugar.

Material packaging:

Ramulus Cinnamomi, Radix Angelicae Sinensis, Rhizoma Polygonati Odorati, Radix Astragali, Radix Paeoniae Rubra, Cortex Cinnamomi, Radix Adenophorae, Radix Codonopsis and Radix Glycyrrhizae.

Taste dishes:

20g of white watercress, 20g of sugar, 20g of ginger and duck soup, 50g of spicy tofu, 50g of rice wine150g and 3g of sesame oil.