Scrambled duck eggs to remove the fishy flavor can be added to the wine, the following is the specific method:

Preparation materials: 3 duck eggs, ginger, salt, rice vinegar, water, a small spoon, a small spoon of cooking wine?

1, all the materials ready.

2. Peel the ginger and cut it into thin julienne strips.

3, the bowl knocked into the duck eggs, put the shredded ginger, salt, water, rice vinegar and cooking wine and mix well.

4, start a pot of fire into the oil, oil eight minutes when the heat into the duck egg ginger liquid stir fry evenly.

5, duck eggs become golden, out of the pan on the plate can be eaten.

Expanded

Duck eggs edible efficacy:

Duck eggs taste sweet, cool, with nourishing yin and clear the role of the lungs, into the lungs, the spleen meridian; there is a great tonic for fatigue, nourishing yin and nourish the blood, moistening the lungs, such as beauty and other efficacy; adapted to the body after the disease weakness, hot and dry cough, dry throat, hypertension, diarrhea and dysentery and other diseases patients to eat. Used for diaphragmatic fever, cough, sore throat, toothache.

When shopping, hold the duck egg and shake it, do not make a sound is a good duck egg. Duck eggs should be placed in the refrigerator to save, when placed, pay attention to the big head up, small head down, so as to help ensure the quality of duck eggs.

Baidu Encyclopedia - Duck Eggs