Practice duck meat to white tendons, cut filaments; Washing kelp and shredding; Wash leek and cut into sections.
Slice the duck into a bowl, add a little salt, monosodium glutamate and cooking wine, and mix well to taste.
Put fresh soup in the pot, ignite, add appropriate amount of water, add kelp shreds, cook for 5 minutes, then mix egg white and dried starch with shredded duck, sprinkle into the pot, and add refined salt. Boil slightly, add shredded onion and leek, drop sesame oil and remove.
Take it every day.
Duck meat tastes cold and sweet, and enters the lung, stomach and kidney meridians.
Eating habits are suitable for people with fever in the body, and are more beneficial to people with weak constitution, loss of appetite, fever, dry stool and edema.
Yangshengtang suggested that kelp in this soup is rich in calcium, iodine, alginic acid and sulfate, which has the functions of lowering blood pressure, reducing blood fat and preventing osteoporosis. Duck meat is a kind of food with low calorie, low fat and high protein. When eaten in autumn, it can tonify deficiency and nourish yin, promote diuresis and reduce swelling.