Duck meat has the same nutritional value as chicken. Duck meat helps nourish, cool, beneficial for the kidneys, reduce edema, aid digestion, reduce cough and phlegm. People with hypothermia, weak body, anorexia, fever, constipation or edema are very suitable to eat duck meat.
chestnuts help nourish the kidneys, beautify, improve physical strength, and are good for the stomach and liver. The unsaturated fats in chestnuts help prevent atherosclerosis. However, eating too much can easily cause bloating and flatulence.
Combining duck meat and chestnuts creates a nutritious dish, helping to nourish the kidneys, strengthen tendons, cool and reduce heat.
Ingredients: 600 grams duck meat, 300 grams chestnuts, 4 jujubes, 2 salmon flowers, 20 grams green onions, 20 grams ginger, 20 grams rock sugar, 50 grams rice wine, 30 grams soy sauce
Directions: Wash the duck, cut into bite-sized pieces. Mat the duck with a little salt, rub to remove the smell, then rinse.
Preheat a little oil, saute the duck meat. Saute until the water in the meat evaporates, add the rock sugar to the island until dissolved. Add salmon, green onions, jujube; stir-fry until fragrant. Pour in rice wine, stir well. Add soy sauce, stir-fry until the meat is beautiful.
Pour in water to cover the meat, boil and then turn off the heat in a small amount. When the meat is almost tender, season with salt to taste and add the chestnuts to the stew until completely tender. When the dish is light, add coriander, stir gently and serve hot.
