Sauerkraut and duck soup

Sauerkraut and duck soup

Introduction:

"Although it's very cold in winter in the north, it's kind of dry and cold, which often makes people feel thirsty. Duck meat is cold and can be moistened and eaten in winter. The melting point of fatty acids in duck meat is low and 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 heart disease such as myocardial infarction

Production steps:

Materials required:

Half duck: right amount

Sauerkraut: right amount

Scallion: right amount

Ginger: right amount

Edible oil: right amount

Star anise: right amount

Pepper: right amount

Coriander: moderate

Salt: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh