White gourd and duck soup

White gourd and duck soup

Introduction:

"I love to eat ducks because 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 the composition of two important coenzymes in the human body. Wax gourd contains more vitamin C, high potassium salt content and low sodium salt content. It can be eaten by patients with hypertension, kidney disease and edema disease to achieve the effect of detumescence without damaging healthy qi. "

Production steps:

Materials required:

Duck: right amount

Wax gourd: moderate

Scallion: right amount

Ginger: right amount

Star anise: right amount

Coriander: moderate

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh