Although Taiwan in my country is a subtropical region, the cold wind and cold rain in winter are shivering. When I return home, my mother lets me dry my wet hair and brings a bowl of warm ginger. Female duck soup.

The ginger in this ginger mother duck uses three years of ginger, with thick skin and spicy taste. It can solve the cold, relieve vomiting, warm the lungs, and relieve phlegm. Cold vomiting and other certificates. The duck material uses red -faced duck, red -faced duck is the bloody strenuous in poultry, the meat is bright red, the energy is full of feet and gentle, the protein content of some duck meat is about 16%to 25%, which is higher than the livestock content. It is much more native to Europe and then spread to Asia.

If you think that the ginger mother duck is only ginger and duck, it is too disappointing the good intention of Ama. The cooked land and angelica in the medicated diet have the effect of nourishing blood. Wolfberry has the effects of nourishing the liver and kidney. Codonopsis and astragalus have the effect of nourishing qi. It is specially equipped with old ducks to nourish yin and reduce fire. Therefore, while the ginger duck is wonderful, while the blood and blood are added, with the nourishing yin and fire of duck meat, ginger removing the effects of warm -up, it makes this medicinal meal nourishing, not greasy, warm but not dry, especially suitable for weather in the weather, especially suitable for weather in the weather. When the cold and moisture are filled, use it.

To talk about the origin of the ginger mother duck, it is said that the ginger mother duck was originally palace royal diet, which was created by Wu Zhong, a famous doctor of Shang Dynasty. It is a traditional famous snack in southern Fujian. The ginger duck is fried with hemp oil, red -faced duck meat, add ginger and shochu stew, the taste is delicious. After the king is eaten, the spirit is full of energy and nervousness. Taste. The people of the people are scrambling to follow up, and they often bring a bowl of ginger duck soup when they are serving guests.

TCM tells to make good health, and there are different supplementary medicinal meals throughout the year. Food supplements need to meet the needs of the human body. Combined with the physical fitness of cold and heat, the four seasons of spring, summer, autumn and winter, and regional climate such as high plateau or low land humid, and even considering personal mental factors, it can be appropriately supplemented. Although the beautiful Treasure Island Taiwan has a pleasant climate in the four seasons, it will also drop to 10 ° C in winter. Ginger duck can be said to be one of the most popular winter food supplements in Taiwan. In the days of low temperature, a pot is warm. Dry, suitable for people with qi and blood deficiency. Therefore, this medicine diet can be described as nourishing generals.

Specific practice:

Take a red -faced duck of about 1 kg (also replaced by vegetable ducks, etc.), 100 grams of ginger, 5 grams each of cooked land, angelica, and astragalus, 20 grams of wolfberry, sesame oil (better with black sesame oil) 20 grams, 50 grams of rice wine, 20 grams of sugar, 6 ml of old sauce, 10 grams of refined salt, 2 grams of MSG.

Wash the duck meat and cut into pieces, and cut the ginger into slices. Put sesame oil in the pot. When the heat is burned to 60 % hot, put the ginger slices, and slowly stir in the incense. When the ginger slices are stirred until slightly yellow, pour the duck meat in. When fried until duck meat is discolored, pour the appropriate amount of old sauce and stir -fry until the upper color. After frying evenly, pour in rice wine, and continue to maintain the heat of medium heat for about 15 minutes. When the duck meat water is dry and the color becomes darker, add sugar, star anise, and Guipi, add an appropriate amount of salt. The water did not pass the duck meat, burned until boiling, and simmering in low heat for 1.5 hours; 10 minutes before the pan, add Chinese medicine and other traditional Chinese medicines such as wolfberry, mix the high heat and boil until the soup is strong, and finally go out of the pot.

Although the ginger mother duck is good, it is necessary to grasp a "degree" when eating, as Jia Yi said in "On the Storage of Storage": "Sometimes it is born, and if you use it, the material power must be flexed." To this end, cutting cannot be excessive during the consumption process to prevent problems such as excess nutrition, cholesterol, and increased blood pressure. At this point, people with hypertension and abnormal blood lipids need to pay special attention. (Wang Yongli Lin Shengzhe)

(responsible editor: Gao Jiming)