Ginkgo Steam Duck
[Ingredients] 200g ginkgo nuts, 1 white duck.
[Preparation] Remove shells from ginkgo nuts, blanch in boiling water, peel off skin and inner core, then blanch again in boiling water before mixing with boneless, cleaned duck meat. Add clear broth, steam in a steamer for 2 hours until duck meat is tender and ready to eat.
[Usage] Serve as a meal, can be eaten regularly.
[Effect] Tonifies deficiency, relieves wheezing, promotes diuresis, reduces edema. Suitable for late-stage lung cancer with weak breathing, general debility, and excessive phlegm.
[Commentary] Ginkgo leaves contain ginkgetin, iso-ginkgetin, ginkgo dimethoxyflavonol, and ginkgolides A, B, C, which are useful for cough, wheezing, coronary heart disease, myocardial infarction, aortic inflammation, cerebral thrombosis, etc. Duck nourishes spleen and tonifies deficiency. Together, they benefit patients with late-stage lung cancer suffering from weakness and deficiency.