Duck rack soup is a kind of health soup with high nutritional value, which has a good effect on preventing aging and improving immunity, especially in summer. It has a good effect of relieving summer heat, and there are many stewing methods of duck rack soup, for example, duck rack boiled cabbage, duck rack winter melon soup and so on. This is a common practice and has obvious health preserving effect.

How to stew duck rack soup?

One. raw material

Old duck (2500g), medlar (small amount), wax gourd (small amount), radish (small amount), 5g of salt, 3g of pepper, 2g of yellow wine, 5g of onion and 3g of ginger.

Two. pace

1. If you want the duck soup to be fresh and not greasy, you'd better choose old duck, water duck or local duck (among which the water duck is the best, with tender meat and less fat) instead of foreign duck (greasy and fishy).

2. Wash duck blood, thoroughly clean blood clots and fascia, and remove duck hair.

3. Clean the duck, cut it into pieces, and fry it with duck skin to make fat oil (to add flavor to duck soup).

4. After the duck skin oil comes out, put a piece of old ginger to stir-fry the fragrance, and pour a little high-alcohol soju to remove the smell.

5. Add water to stew after frying. There will be oil slick during stewing, so remove it with a spoon.

6. You can stew tender corn to make duck soup more nutritious and get rid of greasy food. You can also add a proper amount of sour radish. The rest should be put in according to personal preference.

Three. preventive measure

Duck blood must be cleaned and duck feathers must be thoroughly treated. Duck blood can be preserved to make duck blood soup.

The oil slick must be skimmed when stewing, but it can be kept for cooking.

The frying process cannot be omitted to get rid of greasy and fishy smell.

4. The efficacy of duck meat

1. Stimulate appetite

Duck meat has moderate fat content and uniform distribution. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, with low melting point and easy digestion. Its delicacy can increase appetite.

removing pathogenic heat from blood

Duck meat is cool and sweet, the biggest feature is that it is slightly warm, clearing away heat and removing fire. Duck meat can clear away heat and cool blood, and is suitable for people with yin-blood internal heat.

3. diuresis and detumescence

Duck meat has the functions of diuresis, tonifying kidney and consolidating the body constitution. Eating duck meat often can promote diuresis and detumescence, especially during pregnancy.

Interstitial edema has a good therapeutic effect. In addition, patients with chronic nephritis edema often eat duck meat to protect the kidney.

4. Nourish yin and tonify deficiency

"Duck meat also contains a lot of inorganic substances and high trace elements such as potassium, iron, copper and zinc. Regular eating can nourish yin and stomach, induce diuresis to reduce swelling, enrich blood and promote blood circulation, nourish stomach and promote fluid production. Can be used for relieving and improving physical weakness, physical weakness after illness, etc.

5. Anti-aging

Duck meat is a kind of food with beauty beauty effect, which can be yin beauty; In addition, duck meat is rich in B vitamins and vitamin E, which can prevent beriberi and various inflammations and delay aging. Niacin, which is rich in duck meat, has the function of protecting heart patients.