Braised Duck with Tender Ginger Beer

Name: Braised Duck with Tender Ginger Beer
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Young ginger; 500g duck; 1 spoon Soy sauce; 1 spoon Doubanjiang; A teaspoon salt

by Lost love

4.9 (1)

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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