Tonic and Cool Stewed Old Duck
by Danxia 4462
Favorite
Difficulty
Easy
Time
2h
Serving
5
For this soup, it’s most suitable to boil duck meat with clear and nourishing cold. The warm and nourishing soup is delicious and nutritious without getting hot. You should choose old duck meat, so that the duck meat will be soft and delicious if the soup has been boiled for so long. The duck meat is rotten and tasteless and the soup is not good. The meat of the duck is slightly cold, while the meat of the female duck is slightly warm. After being used as medicine, it is better to be old and white, and white and boneless. Old and fat duck stewed with sea cucumbers has a very good nourishing effect, and the stewed duck juice is good for replenishing the yin of the five internal organs and the heat of deficiencies. The nutritional value of duck meat is very high, and the protein content is much higher than that of livestock meat. The fat and carbohydrate content of duck meat is moderate, especially the fat is evenly distributed in the body tissues. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the amount of saturated fatty acids is significantly less than that of pork and mutton. Studies have shown that the fat in duck meat is different from butter or lard. The ratio of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids is close to the ideal value. Its chemical composition is similar to olive oil. It has the effect of lowering cholesterol and has a beneficial effect on prevention and treatment. Cardiovascular and cerebrovascular diseases are beneficial. It is especially suitable for people who are worried that too much saturated fatty acid will cause atherosclerosis.
