Eichhornia crassipes will be listed at this time of the lunar calendar every year. According to legend, Eichhornia crassipes was introduced from the Western Regions by Sanzang in the Tang Dynasty. Its flesh is yellow, the boiled rosin is sweet, tastes like chestnuts, tastes a bit like egg yolk, is rich in starch and sugar, and is very nutritious. Traditional Chinese medicine believes that it has the effects of strengthening the spleen, strengthening the intestine and regulating diarrhea.
Stewed duck meat to clear heat and nourish yin is a delicious family soup in long summer and early autumn, especially fresh and sweet, which has the functions of invigorating spleen and qi, nourishing stomach and nourishing yin, and is suitable for men, women and children.
Cooking: make a straight mark on the shell of Eichhornia crassipes, put it in boiling water for a while, and pick up the shelled clothes; The stems of mushrooms are removed and soaked in warm water; Wash and slaughter ducks; Wash lean meat; Soak tangerine peel to remove pulp. Stew a cup with ginger, add 2000 ml (8 bowls) of water, and add a little Shaoxing wine. Cover and stew for two and a half hours. This quantity can be used by 4~5 people.