Introduction: Chinese medicine believes that duck meat is a very nourishing food, which has the effects of nourishing yin and tonifying kidney, nourishing stomach and benefiting qi. Duck meat is rich in protein and vitamins, and can be supplemented with many trace elements, such as potassium, sodium and calcium. Duck meat is delicate and easy to digest, and its fat content is much lower than that of pork, so it is very popular with some dieters. The common practice of duck meat is stew, so what is better to stew?

First, stewed duck with mushrooms. Whether it's crispy and delicious Tricholoma, fragrant mushrooms or refreshing and delicate Pleurotus ostreatus, duck meat can be more delicious. All kinds of mushrooms are the first choice of stewed duck ingredients, which can be called a treasure house of vitamins. Different from the strong taste of stewed chestnuts with duck meat, stewed ducks with mushrooms can be said to be very light, suitable for patients with wound healing and fracture injury, and refreshing and benefiting the liver for those who suffer from insomnia and fatigue caused by hepatitis.

Second, yam medlar duck soup. Yam and Lycium barbarum are common Chinese herbal medicines and common ingredients in cooking. Yam can be used for beauty. It is rich in protein, which can make people feel full easily. Regular eating can reduce subcutaneous fat and is a good health food to lose weight. Lycium barbarum can nourish liver and kidney. We can often see middle-aged men soaking in water with a cup of medlar. The health care function of Lycium barbarum is well known. Yam and Lycium barbarum are nutritious and delicious, but it should be noted that when stewing yam and Lycium barbarum, the time should not be too long, otherwise yam and Lycium barbarum will easily lose their original taste and become too soft and rotten.

Third, duck stewed chestnuts.

Duck can not only be served with vegetables, but also stewed with nuts. The most unforgettable dish when I was a child was stewed chestnuts with duck cooked by my grandmother. Every autumn, during the harvest season of chestnuts, grandma will leave some chestnuts peeled and dried for later stewing duck meat. Chestnut is also a nutritious food, which can supplement a lot of carbohydrates and sugar for people with indigestion, backache and fatigue. When the braised duck is out of the pot, chestnuts in Huang Cancan are appetizing. Sometimes people even prefer the rustle of chestnuts to ducks. The two ingredients complement each other to make the duck soup more delicious. Bian Xiao can't wait to go back and cook a stewed duck with chestnuts at noon.