Salted duck leg(yan shui ya tui )

Salted duck leg

Introduction:

"Late pregnancy, puerperium recipes. Postpartum period is best to eat after heating. Duck meat tastes sweet and salty, slightly cold, enters the lung, stomach and kidney channels, and has the functions of nourishing, nourishing stomach, tonifying kidney, eliminating edema, stopping heat and dysentery, relieving cough and resolving phlegm. The melting point of fatty acids in duck meat is low, easy to digest, and contains more B vitamins and vitamin E than other meat. For people with low fever, weak constitution, loss of appetite, dry stool and edema, it is better to eat it. At the same time, it is suitable for malnutrition, postpartum, post disease body deficiency, night sweats, spermatorrhea, women with less menstruation, dry throat and thirst. Duck meat and rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic, buckwheat with food

Production steps:

Materials required:

Duck leg: 2

Scallion: 1 / 2 root

Ginger slices: 6

Shredded ginger: right amount

Clear water: 1 bowl

Chicken essence: 2 teaspoons

Sesame oil: 2 tablespoons

Cooking wine: 200g

White pepper: 2 teaspoons

Salt: 4 teaspoons

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Yan Shui Ya Tui