A duck clavicle about 60-80 grams, 200 grams converted down to three.

The edible processing method of duck collarbone:

First-class Cherry Valley duck collarbone, no blood stasis, no skin breakage, with professional buyers carefully selected. Selected late-maturing dry small chili pepper type varieties. Every year at the end of summer, by the spicy temptation professional pepper picker in-depth origin, selected length 44-46cm, outstanding flavor products, elimination rate of up to 40% or more. The selected King Pepper is used for spicy duck neck, the aroma and spiciness are blended, and the aroma lasts long. In the preparation of dishes, should be more marinated in the duck collarbone for a while, to achieve the removal of the duck meat itself manic flavor.

Duck collarbone of the applicable people:

General people can eat. But because the duck collarbone contains some lymphatic substances, so pregnant women try to eat less.

The fatty acids in duck meat have a low melting point and are easy to digest. It also contains a lot of B vitamins and vitamin E, which can effectively fight against neuritis and many types of inflammation.

Generally speaking, most people can eat some duck collarbone, but because of the duck collarbone there are some lymphatic substances, so it is recommended that pregnant women eat some of the best, the other people can almost eat some of the appropriate.

But never eat more, because in the duck collarbone has very much lymphatic organs, lymphatic intake is too much, it may be harmful to our body. Because in the lymph both viruses and bacteria are very much, so if we eat it may be infected. Try to eat less and eat some properly.