Today is the beginning of autumn of the twenty-four solar terms. The beginning of autumn heralds autumn, but the weather is still hot and dry. So at this time, we should pay attention to nourishing Yin, moistening dryness, nourishing lung and clearing lung. Especially in the south, the weather is still hot and dry. There are more foods to nourish the lung and Yin. Tremella soup, towel gourd and all kinds of fruits are the best choice. As for meat, I prefer duck. Because most of the food ducks eat is aquatic, its meat tastes sweet and cold. It enters the lung, stomach and kidney meridians. It has the functions of nourishing, nourishing the stomach, tonifying the kidney, eliminating tuberculosis heat and bone steaming, eliminating edema, stopping heat dysentery, relieving cough and resolving phlegm. It is suitable for people with heat in the body to eat duck. It is more beneficial for people with weak physique, loss of appetite, fever, dry stool and edema.


1 duck leg
25g salt
4 slices of ginger
3 cloves garlic
3 octagons
30 pepper
1 tbsp cooking wine
1 teaspoon sesame oil
1 tbsp cold sauce
Proper amount of water


Step 1
Stir fry the salt and pepper in a dry pot over low heat until the salt turns yellowish

Step 2
Put these materials on the duck legs while they are hot, refrigerate them in the refrigerator and marinate them for half a day. In the middle, take them out and knead them to taste evenly

Step 3
Put ginger and large materials into the deep pot, put duck legs and pickled materials into the pot, pour in a little cooking wine and add a little salt

Step 4
Add fresh water that has just passed the duck leg, bring to a boil, turn to low heat and simmer for about 25 minutes, turn off the heat and continue to simmer for 10 minutes

Step 5
Take out and drain the water, brush sesame oil while it is hot, let it cool and slice it. In addition, prepare to dip in sauce, a little minced garlic, cold juice and a few drops of sesame oil. Mix well