Pan Duck Soup

Main Ingredients: Pan Duck (600g), Rehmannia Glutinosa (1), Rhizoma Ligustici Chuanxiong (8g), Radix Angelicae Sinensis (10g), Radix Paeoniae Alba (5g), Ginger (4 slices)

Seasoning: Saltpeter (Moderate)

Practices

1, first sit the casserole pour cold water, in the herbs with water to rinse off the dust into a cotton bag tied.

2, put the herbs into the casserole.

3, put the duck, large fire boil, and then turn the fire slowly simmer for 1 ? hours.

4: Pour in the appropriate amount of salt before removing from the pot.

Note:

1, on the pot of stewing herbs must use cold water.

2, the water should be added to the full one-time can not be half in the middle of the water, or destroy the nutrition in the soup.

3, the herbs do not too much or will be bitter, to avoid affecting the taste with a small bag of herbs and meat isolated from the bitter flavor will not directly into the duck meat.

Nutritional value:

The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin e than other meats, it can effectively resist foot fungus, neuritis and a variety of inflammatory diseases, but also anti-aging. Duck meat is relatively rich in niacin, which is one of the components that constitute two important coenzymes in the human body, myocardial infarction and other heart disease patients have a protective effect. Duck meat is cold, cold, sweet, salty, and the main big tonic deficiency. Nourish the yin of the five organs, clear the heat of the deficiency labor, replenish blood and water, nourish the stomach and promote the production of fluids, stop coughing and self-frightening, and eliminate the snail accumulation. People in general are suitable for consumption, especially body heat, fire, weakness, less food, constipation, edema, heart disease, cancer patients and radiotherapy, chemotherapy patients should eat.