Braised duck leg is a traditional sauce and halogen product, which is deeply loved by consumers. Braised duck legs are mainly made of duck legs and spices, and the meat is firm and chewy. After pickling, the taste and smell are good, and there is no peculiar smell.

nutritive value

Grain is the energy for human survival and the material basis for development, so the quality of grain is very critical; First of all, it is nutritious and can promote human health. Therefore, the quality of meat directly determines consumers' desire to buy, which is the key point to affect consumers' wishes.

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin C than other meats. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction. Duck meat is suitable for nourishing and is the main raw material of various delicious dishes.

Matters needing attention

If the food is stewed for too long, the nutrition will be lost, and the stewed products are usually too oily and salty. Eating too much will easily cause cardiovascular diseases and increase the burden on the kidneys. Food will be oxidized when heated at high temperature, and peroxide will be produced for too long, which will destroy blood vessels, cell membranes and DNA. Moreover, many stewed vegetables, such as pig intestines, have high fat content, which may also increase the risk of cardiovascular diseases.