Recipes for the third trimester and puerperium. It is best to heat it before eating it during the puerperium.
Duck meat is sweet and salty and slightly cold in nature. It enters the lungs, stomach and kidney meridians and has the effects of nourishing, nourishing the stomach, replenishing the kidney, eliminating edema, stopping fever and diarrhea, relieving cough and phlegm. The fatty acids in duck meat have a low melting point and are easy to digest. They contain more B vitamins and vitamin E than other meats. Food is better for people with low fever, weak physique, loss of appetite, dry stools and edema. At the same time, it is suitable for people with malnutrition, postpartum, post-illness weakness, night sweats, seminal emission, women with little menstruation, dry throat and thirst.
Duck meat should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut, garlic, and buckwheat.
Salted duck legs
Recipe Recommendations
- duck leg 2 only
- green onions 1/2 root
- ginger slices 6 tablets
- ginger appropriate amount
- qingshui 1 large bowl
- chicken essence 2 teaspoons
- sesame oil 2 tablespoons
- cooking wine 200 grams
- white pepper 2 teaspoons
- salt 4 teaspoons
Steps for Salted duck legs
1
Wash the duck legs, boil them with spring onion, ginger slices, 2 teaspoons of salt, chicken essence, cooking wine and water over medium heat, turn to low heat and cook for 10 minutes, turn off the heat, and simmer for another 20 minutes.
2
Mix 2 teaspoons salt, 2 teaspoons white pepper powder, 2 teaspoons sesame oil, and 1 teaspoons cooking wine well.
3
Remove the duck legs and evenly apply the sauce of Method 2.
4
Place it on a grilling wire to air dry (or hang it in a cool, ventilated place).
5
Cut the air-dried duck legs into small pieces and place them on a plate. Serve with shredded ginger.