Duck is a delicious food on the table of ordinary people and the main raw material of various delicious dishes. Cold, sweet and salty in nature, belonging to spleen, stomach, lung and kidney meridians; It can greatly replenish deficiency, nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, replenish blood and promote blood circulation, nourish the stomach and promote fluid production, relieve cough and arrest convulsion, clear heat and strengthen the spleen; It can treat physical weakness, physical weakness after illness, etc. Next, China online cookbook encyclopedia recommends China 2, the seventh delicacy on the tip of the tongue-Wuwei duck. 1, duck meat is rich in nutrition, especially suitable for eating in summer and autumn, which can not only supplement too much nutrition, but also eliminate the discomfort caused by summer heat.

2. Duck meat is cold, sweet and salty, and belongs to spleen, stomach, lung and kidney meridians; It can greatly tonify deficiency, nourish the yin of five internal organs, clear away the heat of deficiency and fatigue, replenish blood and promote blood circulation, nourish stomach and promote fluid production, relieve cough and self-alarm, eliminate snail stagnation, clear away heat and strengthen spleen, and be weak and edema; Treat physical weakness, physical weakness after illness and malnutrition edema.

1, duck meat should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

2. Smoked roast duck meat should not be eaten for a long time, because it can produce benzopyrene after processing, which has carcinogenic effect.

1, half a duck, washed and dried.

2. Five seasonings are mixed together.

3. put it in the pot and pour in the seasoning.

4. Do it for 20 minutes.

5, add the right amount of water, without duck pieces.

6. Cover the lid and turn the fire on.

7. Turn to low heat for a while and simmer for 50 minutes.

8. Rotate once every 10 minute.

9. After a while, turn to low heat and simmer for 50 minutes until the soup becomes less.