Braised duck with celery
Introduction:
"The fatty acids in duck meat have low melting point and are 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 myocardial infarction and other heart diseases
Production steps:
Materials required:
Duck meat: moderate
Parsley: right amount
Garlic: right amount
Ginger: right amount
Appropriate amount: sugar
Salt: right amount
Soy sauce: right amount
matters needing attention:
Production difficulty: ordinary
Technology: stir fry
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Xiang Qin Men Ya Zi
Braised duck with celery
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