Healthy Oil-free Version-beer Duck

This time I was fortunate enough to enter the annual finals with the support of all my friends. I got the Jiesai automatic wok from the gourmet. Actually, I received it a long time ago, but the weather has not been so good recently. It was delayed until today. This pot is so beautiful, it is a beautiful bright yellow, stainless steel pot. The instruction manual is very detailed, explaining how many methods there are, and it also comes with a recipe. There are automatic and manual functions. Among them are boiled, stewed, braised and boiled. Moreover, the pot cover is better designed and has an overflow prevention function, which is more convenient and does not need to look at the fire. And there is a 12-hour time preset function, you can set the time in advance, it will be automatically operated when the time comes, and it will be done automatically when the office worker returns home. This pot is convenient, quick and easy to operate.
Beer Duck, it is estimated that there are different versions of your practice. This is my version of Yulin, Guangxi. It’s good to cook food according to your own eating habits. Use the simplest ingredients to cook the most delicious dishes! The duck itself is fat, so the oil will naturally come out when stir-frying. I don't need to add extra oil. I just saute the oil directly, add beer and braise it, the duck meat is delicious and fragrant.
Duck meat is cold in nature, sweet and salty, and belongs to the spleen, stomach, lung and kidney meridians. It can greatly invigorate asthenia, nourish the yin of the five internal organs, clear the heat of asthenia and work, nourish the stomach and promote fluids, relieve cough and self-convulsions, reduce snail accumulation, clear heat and invigorate the spleen, weak and swelling. Duck belongs to the phylum Vertebrate, Anseriformes of Birds, and Anatidae. They are domesticated from wild mallards and spot-billed ducks. Duck meat is a delicious delicacy, suitable for nourishment, and the main raw material for various delicious dishes. It is often said that the "chicken, duck and fish meat" are four major meats. The protein content of duck meat is much higher than that of livestock meat, the fat content is moderate and the distribution is more even. The fatty acids in duck meat have a 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 various inflammations, and also anti-aging. Duck meat is rich in niacin, which is one of the two important coenzyme components in the human body, and has a protective effect on patients with heart diseases such as myocardial infarction. Eating more in winter is more healthful. "