Braised duck with celery

Braised duck with celery

Introduction:

"The fatty acids in duck meat have low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with myocardial infarction and other heart diseases

Production steps:

Materials required:

Duck meat: moderate

Parsley: right amount

Garlic: right amount

Ginger: right amount

Appropriate amount: sugar

Salt: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh