Stewed Duck with Kelp

Side ingredients: 400g of cleaned kelp

　　Seasonings: 4g of fine salt, 10g of cooking wine, 3g of MSG, 15g of ginger slices, 2g of pepper, 2g of Sichuan peppercorns, 15g of chopped green onions

　　Preparation: Chop the duck into small pieces and cut the kelp into squares. Blanch the duck and kelp in boiling water, then add water and bring to a boil. Skim off the foam...

　　Preparation: Chop the duck into small pieces, cut the kelp into squares, blanch the duck and kelp in boiling water, then add water and bring to a boil. Skim off the foam, add chopped green onions, ginger, cooking wine, Sichuan peppercorns, and pepper. Simmer over medium heat until the duck is tender, then add fine salt and MSG to season. Dish out and serve.

　　Features: The duck meat is tender and flavorful, falls off the bone easily, and the kelp is fresh and tender.

　　Nutritional & Therapeutic Benefits: Kelp is highly nutritious, with the highest iodine content among foods. It also contains carotene, protein, fat, calcium, iron, phosphorus, and vitamins. Kelp has a cool and salty nature, and helps soften hardness, disperse nodules, promote urination and reduce heat, relieve cough and asthma, and lower blood lipids and pressure. It is beneficial for those with high blood pressure or high blood lipids to eat more kelp in summer. Duck meat is rich in protein, fat, vitamin B1, vitamin B2, niacin, carbohydrates, iron, calcium, phosphorus, sodium, and potassium. It has a sweet, salty, and slightly cool taste, and helps nourish yin and stomach, promote urination and reduce swelling, and strengthen the waist and bones. Eating stewed duck with kelp in summer not only boosts nutrition but also helps prevent cold and dispel heat.

　　Nutritional Therapy: Kelp is highly nutritious, with the highest iodine content among all foods. It also contains carotene, protein, fat, calcium, iron, phosphorus, and vitamins. Kelp has a cold and salty nature, and offers benefits such as softening hard masses, promoting diuresis and heat relief, calming coughs and easing wheezing, as well as reducing fat and blood pressure. Those suffering from high blood pressure or high cholesterol can benefit from eating more kelp in the summer. Duck meat is rich in protein, fat, vitamin B1, vitamin B2, niacin, carbohydrates, iron, calcium, phosphorus, sodium, and potassium. With a sweet, salty, and slightly cold taste, duck meat nourishes yin and stomach, promotes diuresis and reduces swelling, and strengthens the waist and bones. Eating stewed duck with kelp in the summer not only boosts nutrition but also helps protect against cold and heat.