Duck soup
By VicentaLakin
In the fall, people will feel tired, and that's what they call "Autumn Poverty". After a bitter summer, the autumn was free of disease, so the autumn advocated for repair, the autumn wind was dry and, in terms of the body ' s body, the liver was weak and the spleen was vulnerable. In autumn, therefore, diets should be based, inter alia, on fertilizing and eating warm foods, supplemented by gas blood. Autumn ducks are fat, and duck soup at this time is very nourishing, and ducks have a high nutritional value, with protein levels of about 16-25 per cent in part of ducks, much higher than livestock. The fat content of duck meat is moderate, easy to digest and spread more evenly throughout the tissue. White radish has the effect of enhancing body immunity, helping digestion, helping to absorb nutrients and fighting cancer. Ducks are warm, filled with radish for blood, and white radish duck soup is a soup that is particularly suitable for winter and autumn。
Recipe Recommendations
- duck half a
- white radish a
- pickled radish appropriate amount
- red dates a
- longan a
- wolfberry Fifteen grains
- green onions a
- garlic cloves two cloves
- ginger a
- salt appropriate amount
- peanut oil a little
- cooking wine a little
- salty and fresh
- pot
- several hours
- ordinary
Steps for Duck soup
1
Raw materials
2
Cutting onions into little pieces, red dates to the core, cinnamon to the shell, ginger garlic to pieces
3
The casserole is filled with half of the pot's water
4
I'll clean up the duck. I'll cut it off
5
Duck in the pot, water in the water. Wine
6
Slice the radish into small strips
7
Carrot cut into a roller
8
Put a little peanut oil in the pot
9
Put it in the duck and keep it fried
10
Put all the material in the open casserole
11
Taste the salt and make a pot