The radish is a good thing, in the folk "winter eat radish summer eat ginger, do not need the doctor to prescribe medicine" said. The radish is flat and slightly cold in nature, and has the effect of clearing away heat and removing toxins, strengthening the stomach and eliminating food, resolving phlegm and relieving cough, smoothing out the gas and facilitating the flow of water, generating fluids and quenching thirst, and replenishing the middle and restoring the organs. So eating radish helps to eliminate food, smooth the qi, phlegm, cough, diuretic, supplement the deficiency, and the content of vitamin C in radish is more than the average fruit, and it contains vitamin A, B, and calcium, phosphorus, iron and other substances are also very rich. Autumn is the season to eat duck meat, because duck in the fall is the most fat, tender meat, not to mention the nutrition is also very rich. Duck is a cool food, Chinese medicine says it into the spleen, stomach, lungs and kidney meridian, with "nourish the five organs of the yin, clearing the heat of the deficiency of labor, tonifying the blood and water, nourishing the stomach and the body fluid, stop coughing and resting the alarm," the role of the heat and detoxification, nourishing the yin and fire, especially suitable for nourishing yin and nourishing the body fluid and preventing the dryness of the autumn. Duck and radish together with stew to eat, moisturizing and preventing the effect of dryness is particularly good.

Main Ingredients

Duck

0.5pcs

Fresh white radish

1 root

Side Ingredients

1 slice of ginger

Crude Salt

Soy Sauce Adequate

Radish Stewed Duck Nuggets

1 Duck Meat Wash, Chop Into Squares; Radish Wash, Cut Into Large Pieces. Cut into large pieces with a hobnail knife; slice ginger.

2 frying pan burning eighty percent heat, first ginger, burst incense; then pour into the duck, stirring constantly, until the surface is slightly burnt.

3This time to the pot to add two large bowls of water, the amount of water to soak through the surface of the duck appropriate; soup boiling water, changed to medium-low heat, covered with a lid simmering for about twenty minutes.

4When about half of the broth is left in the pot, add the chopped radish, and a good amount of coarse salt, stir well, and continue to simmer.

5 Until the pot of turnip and duck pieces of soup is about to dry up, add the appropriate amount of soy sauce for color, can be removed from the pot.