Ginger beer and duck
By VicentaLakin
THE FATTY ACIDS IN DUCK MEAT ARE LOW AND EASY TO DIGEST, CONTAINING MORE VITAMIN B AND VITAMIN E THAN OTHER MEATS, EFFECTIVELY RESISTANT TO FOOT ANEURYSM, NEUROSITIS AND MULTIPLE INFLAMMATIONS, AS WELL AS TO AGING, WITH MORE ABUNDANT SOOT IN DUCK MEAT, WHICH IS ONE OF THE INGREDIENTS THAT MAKES UP TWO IMPORTANT ENZYMES IN THE HUMAN BODY AND PROTECTS PEOPLE WITH HEART DISEASES SUCH AS HEART INFARCTION. DUCKS ARE COLD, FIT FOR HEAT IN THE BODY, CONSUMED BY THOSE WHO ARE ON FIRE, POOR HEALTH, COLD STOMACH PAINS, BACK PAINS AND COLD PAINS, AND LESS FOOD FOR THOSE WHO ARE OBESE. PEOPLE WITH FLU ARE NOT FIT TO EAT。
Recipe Recommendations
- tender ginger appropriate amount
- duck 500 grams
- soy sauce a spoonful
- bean paste a spoonful
- salt a small spoonful
- slightly spicy
- braised
- an hour
- senior
Steps for Ginger beer and duck
1
The ducks cut the pieces clean and dried up into the pot and made oil
2
Put it in the ginger, and you'll get a couple of minutes
3
Put in a spoonful of soy sauce
4
It's even
5
Put it in a beer for 30 minutes
6
放入盐，生抽，大火It's even，大火收汁。味道香喷喷的。
7
Done, done。