Stewed duck with Angelica and ginger

Stewed duck with Angelica and ginger

Introduction:

"Duck meat is cool in nature. It can nourish the Yin of the five zang organs, clear away the heat of deficiency and labor, nourish the stomach and generate fluid, and relieve cough and shock. Duck soup can relieve the deficiency fire of autumn dryness. Angelica is rich in vitamins and minerals. It has the effects of promoting blood circulation, tonifying blood, moistening intestines and relieving pain. It is a nourishing saint for women. "

Production steps:

Step 1: add ginger and water to boil.

Step 2: take a pot of boiling water, add the bamboo shoots and cook for 2 minutes.

Step 3: put the small pieces of duck meat into the boiling water.

Step 4: put the duck in casserole and simmer for 1 hour.

Step 5: put the bamboo shoots into the pot and continue to cook for half an hour.

Step 6: finally the duck is cooked and rotten, add salt and pepper, and season with chicken essence.

Materials required:

Duck leg: one

Bamboo shoots: a bag

Angelica: one piece

Ginger: one piece

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Notice: after eating duck, avoid eating with rabbit, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: light