Duck soup with kelp

Duck soup with kelp

Introduction:

"Duck meat is sweet, salty and slightly cold in nature. It has the effects of nourishing yin and stomach, clearing lung and blood, promoting diuresis and detumescence. It can be used for headache due to blood stasis, insomnia due to yin deficiency, cough due to lung heat, edema due to nephritis, adverse urination and low fever. It has certain medicinal value. Kelp is the best food with low iodine content. Kelp also contains a lot of mannitol, which has a good effect on the prevention and treatment of arteriosclerosis, hypertension, chronic tracheitis, chronic hepatitis, anemia, edema and other diseases. The high-quality protein and unsaturated fatty acids in kelp have certain preventive and therapeutic effects on heart disease, diabetes and hypertension. "

Production steps:

Materials required:

Native duck: 300g

Kelp: 200g

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

White pepper: moderate

Shallot: moderate

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh