Braised Duck with Tender Ginger Beer
by Lost love
Favorite
Difficulty
Hard
Time
1h
Serving
2
The fatty acid in duck meat has a low melting point and is easy to digest. It contains more B vitamins and vitamin E than other meats. It can effectively resist beriberi, neuritis and various inflammations. It can also resist aging. Duck meat is rich in Niacin, which is one of the two important coenzyme components in the human body, has a protective effect on patients with heart diseases such as myocardial infarction. Duck meat is cold in nature and sweet in taste. It is suitable for people who have heat in the body and get irritated. People with weak constitution, cold stomach, low back pain, cold dysmenorrhea, and obesity should eat less. It is not suitable for cold patients.
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