Rehmannia Steamed White Duck
Ingredients:
One white duck, 100g raw Rehmannia glutinosa, 200g Chinese yam, 20g tangerine peel, appropriate amounts of scallion, ginger, white pepper powder, yellow wine, clear soup, salt.
Preparation:
1. Slaughter the duck, remove feathers and internal organs, wash thoroughly, cut into pieces, and marinate with salt, white pepper powder, yellow wine, scallion, and ginger.
2. Wash the raw Rehmannia briefly, slice it, place it along with tangerine peel into a gauze bag, lay it at the bottom of a bowl; peel and slice Chinese yam, place it on top of the herb bag with duck meat, add clear soup, then steam over water for about 2 hours until the meat is tender. Remove the herb bag before serving.
Features:
Tender and juicy duck meat with herbal fragrance.
Benefits:
Duck meat is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, etc. It has a neutral nature and sweet-salty taste. Its therapeutic value lies mainly in nourishing yin, soothing the stomach, clearing lungs, replenishing blood, and promoting diuresis to reduce swelling.
Chinese yam contains protein, amylase, amino acids, iodine, vitamin C, etc. It has a neutral to warm nature and sweet taste, beneficial for strengthening the spleen, stopping thirst, solidifying the kidneys, and enriching essence.
Raw Rehmannia has sweet and bitter tastes, slightly cold nature, capable of nourishing yin, generating body fluids, clearing heat, and cooling blood. Commonly used for various bleeding conditions caused by blood heat.
Tangerine peel (aged medicinal peel) regulates qi, strengthens the stomach, dries dampness, and transforms phlegm.
This dish helps fade spots and brighten skin. Can be used to treat melasma.