Duck meat casserole with angelica and ginger
By PansyWunsch
Duck meat is cool in nature and has the effects of nourishing the yin of the five internal organs, clearing the heat caused by deficiency and fatigue, nourishing the stomach and promoting saliva, relieving cough and relieving convulsions. Making soup with duck can relieve the virtual fire of autumn dryness. Angelica sinensis is rich in vitamins and minerals. It has the effects of activating blood, replenishing blood, moistening intestines, and relieving pain. It is a nourishing saint for women.
Recipe Recommendations
- duck leg a
- bamboo shoots a bag
- Angelica a
- ginger a
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
Steps for Duck meat casserole with angelica and ginger
1
Add water to the casserole, add ginger slices and angelica to boil.
2
Take a pot of boiling water, add bamboo shoots and cook quickly for 2 minutes and remove.
3
Put the chopped pieces of duck meat into blanch out dirty water for later use.
4
Put the duck meat into a casserole and simmer over low heat for 1 hour.
5
Put the thick slices of bamboo shoots in and continue to cook for half an hour.
6
Finally, when the duck meat is cooked, add salt and pepper, and season with chicken essence.Duck meat casserole with angelica and ginger Make Tips
Note: After eating duck meat, avoid eating it with rabbit meat, bayberry, walnut, turtle, fungus, walnut, garlic, and buckwheat.