Ingredients: half a duckling, fresh lotus leaves, mushrooms, salt, cooking wine, pepper, soy sauce, sesame oil, starch, onion, ginger and cooking oil.

Practice: scald the fresh lotus leaves with boiling water, remove them and cool them for later use; Soak mushrooms, wash and remove pedicels, gut ducklings, wash and cut into pieces, and wash and cut onions and ginger; Put the duck pieces into a vessel, add mushrooms, ginger slices, onion segments, salt, cooking wine, pepper, soy sauce and starch, mix well and pickle for 20 minutes; Ignition of the steamer, put the lotus leaves into the steamer, apply appropriate amount of sesame oil on the surface of the lotus leaves, pour the prepared duck pieces and steam for 30-35 minutes.

Efficacy: Relieve summer heat, quench thirst, promote fluid production and moisten lung. Lotus leaf tastes bitter and cool, which is a good product for clearing summer heat and nourishing yang. Steamed duck with 10g lotus leaf is especially suitable for people with hyperlipidemia-duck meat can clear heat and detoxify, and lotus leaf can dilate blood vessels and reduce blood fat.

Practice 2: Whole duck with two kernels

Ingredients: 5g of Amomum villosum, 50g of Coix seed, duck 1 duck, a little mushroom and Chinese cabbage, and proper seasoning.

Practice: remove hair and impurities from the whole duck, wash and cut into pieces; Grind Fructus Amomi into powder, put it in a pot with Coicis Semen, add water to boil, add onion, ginger, pepper and cooking wine, simmer on low heat until the duck is cooked, add mushrooms, cabbage, salt and monosodium glutamate, and cook for one or two times.

Efficacy: It has the effects of relieving summer-heat, eliminating dampness and stimulating appetite, and has a certain curative effect on lingering summer-heat, anorexia and dizziness.