What are the benefits of stewing duck with an arrow

When we mention duck, the first thing that comes to our mind is Peking duck. Yes, Peking duck has become one of the most representative food cultures in China. Duck meat has low fat content and is rich in auxiliary enzymes. It is very suitable for the elderly, the weak, and those who have just recovered from a serious illness. It also has good protection for the heart and is suitable for heart patients. In fact, duck is not only roasted duck, but also stewed in soup. What are the effects of stewing duck with an arrow?

It is effective for those with a weak constitution, loss of appetite and cold stomach pain caused by catching a cold. People with clear diarrhea, low back pain, cold dysmenorrhea, obesity, arteriosclerosis, and chronic enteritis should eat less; patients with colds should not eat it.

The main function of Yizhijian is to treat carbuncles and ulcers, and it has no effect on treating hepatitis B. For viral hepatitis, Chinese medicine generally treats the disease according to the symptoms, and it is difficult for a single drug to have a therapeutic effect. The therapeutic effect of the diet is to nourish the kidney and blood, nourish yin and moisten dryness. It promotes iron absorption and has better brain-boosting and anti-aging functions. It can nourish blood and keep the skin rosy and radiant, and it can prevent and treat atherosclerosis and coronary heart disease.

How to cook duck stew :

raw material :

A slaughtered stuffed duck weighs about four pounds, three pounds of braising soup, five cents of scallion segments, five cents of ginger pieces, and two pounds of lard, about three ounces.

practice :

1. Open the duck's buttocks to prevent the internal organs from being removed; then make a small opening at the back of the neck to remove the crop and trachea (do not open it from below to avoid breaking the skin and affecting the integrity of the duck's breast), and rinse it with water;

2. Put the duck in, add scallion segments and ginger pieces, and cook for about twenty minutes. When the wings feel loose and the meat is soft, take it out and let it dry for a while, then put it into the braising soup pot and continue cooking. Turn the duck over as it cooks. After about fifteen minutes, remove from the water and drain. At this time, the duck skin is deep red, and the five-spice flavor is infused into the duck meat;

3. Place a wok on high heat and pour in two pounds of peanut oil. When the oil starts to smoke, put the cooked duck in while it is still hot and take it out when the skin is charred. Chop off the duck head, split it in the middle, and place it on the top of the plate; then chop the duck neck into sections and place them in the center of the plate; chop off the wings and duck legs (chop the duck legs three or four more times), and place them on the upper and lower sides of the plate respectively; then cut the breast and duck back (pat it flat with a knife) in half, and chop them into 5 cm wide strips. Place the duck in the center of the plate (covering the duck neck), and then cover the breast on top.