Sichuan beer duck has high nutritional value. Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Sichuan-style beer duck nourishes the yin of the five internal organs, clears away the heat of deficiency and fatigue, nourishes blood, circulates water, nourishes the stomach and produces fluid, relieves cough and convulsions, and eliminates snail accumulation, so it is generally suitable for eating.
Practice of Sichuan-style beer duck: 1, peel potatoes, wash them and slice them. 2, the green pepper is pedicled, the seeds are washed and cut into pieces. 3, onion peeled, washed and cut into pieces. 4. Cut the ginger and slice the garlic. 5. After the ducks are slaughtered and washed, put them in a boiling water pot and cook them slightly. Remove them and cut them into pieces. 6. Heat the wok with oil, add green pepper pieces, potato chips and onion to the wok, and remove the oil for later use. 7. Heat the wok with oil, add duck, watercress, pepper, cooking wine, oyster sauce, ginger and garlic, stir-fry slightly, pour beer, add potatoes, green peppers and scallions to boil, and simmer until the duck is cooked.
Note that duck meat should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat. Avoid eating onions with honey, which will lead to bloating and diarrhea. Onions should not be eaten with yellow croaker.