How to stew duck soup, how to stew duck soup

The delicious way to stew duck soup is:

1. Half of the duck is feathered, and the old skin on the soles of the feet is also faded clean;

2. Chop into small pieces with a sharp knife, the bones of the duck are very hard, so the knife must be steady and ruthless, and there should not be too many bone residues;

3. Put the duck pieces into a basin and wash them twice with cold water to remove the excess blood;

4. Scoop the duck pieces into the casserole, and then pour a sufficient amount of cold water, try to pour enough water at a time, if you need to add water halfway, you must also heat the water;

5. Sit the casserole on the electric ceramic stove and heat it with the maximum 8-speed heat of the double ring; Cover the casserole with a lid, the heat loss is less, and the pot will be boiled in a while;

6. When the soup is about to boil, there will be a large amount of foam, which is the blood water in the duck meat, use an oil skimmer to remove the foam, which will last about 5 minutes;

7. Sprinkle a few slices of fresh ginger, cover the casserole, turn the heat to 2 or 1 gear, and simmer slowly to make the duck meat more rotten and the soup more delicious;

8. When the time comes, look at this pot of duck soup, there is a layer of yellow duck soup floating on the surface of the soup, and the soup is extremely clear, sprinkle a little salt according to the taste, and take advantage of the warmth to have two bowls.

1。Boil the duck in hot water to remove the fishy smell.

2。Then heat the water, put the duck in it, put the green onion ginger, bamboo shoots, and bacon together and stew over high heat, and simmer for about two hours on low heat. (After simmering for a while, the green onion will rot, pick it out and put some green onions from the new one).

How to stew duck soup with mountain treasures.

Introduction: Bamboo shoots are precious forest products produced in the area of Jinfo Mountain in southern Chongqing, and their edible value is extremely high, and it is a traditional healthy delicacy. This product is a convenient soup pot stew made by refining, formulating and concocting the traditional duck soup based on the scientific research methods of modern food safety and nutrition, and is the main soup material second only to the pickled radish duck soup in sales.

The duck soup stewed with this product has the characteristics of clear and sour duck soup, tender and smooth duck meat, glutinous skin and not greasy, pure taste without fishy smell, and bamboo shoots stewed for a long time without rotting, salty, fresh and refreshing.

Stewing method: use a live duck from the left and right, remove the feathers, claw skin, mouth shell, and nose stain after slaughtering, wash it by digging out the chest, and then boil it with water for 3 5 minutes to remove the blood, and then take out the slightly cold to clean up the small hair, and refrigerate it after washing. When stewing soup, first put 1 pack of duck soup into a 31 cm casserole (customized by the company), then put the duck, then add about 3kg of water to the casserole flange, boil over high heat, and then simmer for an hour (note:

When it is located on a plateau, it needs to be stewed for about 1 hour) before eating.

2) How much duck soup: check the water level of the soup when the duck soup is served (hospitality), and the water level of the soup should be kept at about 5 mm below the casserole flange when the duck soup is stewed. The soup is more light and less salty, because the company's soup is prepared according to the size of the pot.

The soup is less meaty, because the fire is too large and the water evaporates too much, so you need to add water to boil before serving it to the guests. The soup is tender or too much water is added, or the duck is not stewed, at this time, the water should be evaporated on medium heat before serving, remember to find out the reason, add less water next time.

3) Add water to stewed soup: If the heat is well mastered and the water is added according to the above requirements, it can be stewed without adding water. However, with the difference of atmospheric pressure (such as the Qinghai-Tibet Plateau and coastal areas), the age of the duck is different, the size of the fire is different, and the size of the pot is different (individual self-purchased casserole) and slightly different, it needs to be adjusted according to the specific situation.

4) Duck stewing time: In any case, the duck stewing time needs to be more than 2 hours, because the flavor of the soup will be boiled. This can be judged by tasting the radish, and the salty and sour radish indicates that the soup flavor is still contained in the soup stock, remember.

5) Soup flavor adjustment: Generally, the company has adjusted the taste of the soup, and there is no need to add any other seasoning when stewing duck. However, due to the slight differences in regional and individual tastes, it can be adjusted by adding or subtracting radish soup ingredients.

You can add more soup to each pot in advance (e.g. 6 packets of soup stock stewed in 5 pots), or you can add the soup directly to the soup pot when individual guests request it.

6) How much oil layer: The oil in the soup bag is quantified by the company according to years of experience, so there is no need to add oil when stewing soup. However, due to the different sources of ducks (such as the fat and thin of Cherry Valley duck and hemp duck are different), the amount of oil may be different.

50 100g or so of salad oil is sufficient.

Main materials: about 3 to 4 pounds of old duck, 300 grams of sour radish, a large piece of ginger, a bunch of green onions, 50 grams of cooking wine, more than 10 peppercorns, 70 grams of melted lard, 6 grams of pepper, 10 grams of chicken essence, 5 grams of monosodium glutamate, and an appropriate amount of salt.

Preparation: 1. Blanch the duck in boiling water and wash it with water, cut the sour radish into thin slices and wash it slightly, pat the ginger loose, and tie the green onion.

2. Heat the lard in the pot, stir-fry the ginger, green onion and peppercorns, stir-fry the duck pieces, cook the cooking wine when the water in the pot dries, and then put the sour radish in and stir-fry until fragrant.

3. Add the water that has been submerged in the duck pieces in the stew pot (I still use the original pot because it is convenient), bring to a boil over high heat to skim off the foam, transfer to the casserole, simmer on low heat for about 80 minutes, stew until the duck meat is cooked and soft, add chicken essence, monosodium glutamate, pepper to taste and serve.

Stew duck soup with sour radish, the specific method is as follows:Tools Ingredients: half a duck, appropriate amount of sour radish, appropriate amount of sauerkraut, appropriate amount of sour cowpeas, 5 slices of ginger, 4 tablespoons of cooking oil, appropriate amount of cooking wine, pot, water, oil, casserole.

1. Wash half of the duck, chop it into pieces, put it in a pot of cold water, and blanch it with cooking wine.

2. Cut the sauerkraut and sour cowpeas into sections, and slice the ginger into slender slices.

3. Heat the oil in a pot, add the ginger slices and stir-fry until fragrant.

4. Put the sour radish, repentant sour cowpeas, and sauerkraut into the pot and stir-fry for two minutes.

5. Put enough boiling water in the casserole, add the fried sauerkraut, duck and cooking wine to boil.

6. Cover the lid and cook over low heat for 3 hours.

7. The duck soup with sour radish stewed in a casserole is completed.

The soup simmered by the duck over low heat is clear and mellow, the taste is delicious, the duck fat is yellow and bright, the meat is crispy and mellow, and it also has high nutritional value! It is also an indispensable soup on my family's Chinese New Year's Eve dinner table.

Ingredients. Half a female duck.

Accessories. A piece of ginger, a green onion, an appropriate amount of refined salt, and a lot of water.

Step 1: A complete list of ways to stew duck soup.

Clean up the duck, it is best to cut off all the tail tips of the duck.

Step 2: How to stew duck soup**.

Chop the big pieces again (the domestic duck is relatively large, I stewed half of it).

Step 3: A home-cooked way to stew duck soup.

Then soak in water for about an hour, during which the water is changed two or three times.

Step 4: A simple way to stew duck soup.

Put five or six slices of ginger in the pot, and bring a large amount of water to a boil over high heat. Because ducks have a unique fishy smell, they must be blanched.

Step 5: How to eat stewed duck soup.

After the water boils, put in the duck pieces and boil until the water boils again, immediately turn off the fire (the nutrients in the duck will be lost after blanching for too long, because it is a domestic duck, the fishy smell is smaller, so the duck pieces do not need to be boiled with cold water at the same time, if you buy a feed duck, you need to cook it with cold water).

Step 6: How to stew duck soup.

Blanch the duck and take it out, then wash the blood foam on the duck pieces with warm water, then put the duck pieces into the pressure cooker, pour in three times the warm water, add five or six slices of ginger and green onions, turn to low heat and simmer for about 50 minutes after boiling over high heat. It is best to simmer in a casserole or electric cooker, which will taste more delicious.

Step 7: How to stir-fry the stewed duck soup.

After the simmering is completed, add an appropriate amount of salt and stir well, and simmer again for about 10 minutes.

Step 8: How to cook stewed duck soup.

The domestic duck is fragrant, and the soup is full of a layer of yellow-orange oil.

Picture of the finished stewed duck soup.

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Ingredients: half a duck, half a bag of sour radish and duck soup seasoning.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of shallots, a little cooking wine, appropriate amount of ginger.

1. Wash half of the duck you bought.

2. Cut off the sharp corners of the wings.

3. Put half a duck in a pot under cold water.

4. Cover the fire and blanch the water.

5. Remove and rinse, soak for another 10 minutes, and then chop large pieces.

6. In another pot, put the duck pieces, pour in the water, add the green onion and ginger, and cover over high heat.

7. After boiling, remove the blood foam, turn to low heat, cover and simmer for 5 to 8 minutes.

8. Ready: sour radish and duck soup seasoning.

9. Pour in half a bag of sour radish seasoning.

10. Pour a little cooking wine.

11. Cover on high heat, bring to a boil, turn to low heat and simmer for another 5 minutes.

12. Sprinkle with chopped green onions and wolfberries and turn off the heat.

13. a finished product.

Old duck soup is a characteristic traditional dish along the river in Anhui Province, and the main raw materials are live duck and refined salt. The soup is clear and mellow, the taste is delicious, the duck fat is yellow and bright, the meat is crispy and mellow, it is a kind of mass consumption soup pot food integrating gourmet health, traditional nourishment, and folk food therapy.

Ingredients: 1800 grams of duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.

Production process: 1. Take out the internal organs of the old duck and wash it and cut it into pieces; Rinse the sour radish with water and slice it, and pat the ginger to set aside.

3. After the water boils, pour in the fried duck pieces and radish, and add the ginger and pepper with a large chain of prepared limbs.

4. Pour the duck pieces and soup into the pressure cooker to cook.

Production tips:1The duck pieces should not be too large, and it is advisable to have a convenient entrance;

2.It is best to cook the duck until it is crispy.

Nutritional value: 1. Duck soup should be eaten in the summer heat. Due to the hot and rainy climate in summer, the heat and humidity often make people's spleen and stomach trapped and lose their appetite.

Therefore, it is necessary to use diet to supplement and increase the intake of nutrients to achieve the purpose of dispelling heat and fatigue. The nutrients should be mainly light and yin-nourishing foods, that is, "clear supplements".

2. The duck is a good tonic for summer days, it is not only nutritious, but also because it lives in the water all year round, it is cool, and it has the effect of nourishing the yang of the five organs, clearing the heat of deficiency and labor, nourishing blood and water, and nourishing the stomach.

3. The duck fragrance is rich and imitates high, the soup is delicious, and the soup is thick and white like clotted fat but not greasy. Rich in bone collagen, bone calcium and other ingredients, nourishing the stomach and spleen, fitness and pleasure, praised by many nutritionists, set food health, traditional nourishment, folk diet therapy for the delicious products.