How to stew soup with duck is delicious and nutritious, and how to stew soup with duck is delicious

The taste of duck meat is very delicious, especially when it is made into soup, it is very beneficial for our health and can enhance our body's immunity, so how should duck make soup to be more delicious? Let's take a look!

How to make soup with duck is delicious.

Gastrodia duck soup.

1. First of all, we need to put gastrodia and shou wu slices into a gauze bag for bandaging, so that the slag will not enter the soup and avoid affecting the taste.

2. Handle the duck and clean it with water, then cut it into pieces, and then put it in the pot with the medicine bag just bandaged, and add an appropriate amount of water to boil over high heat.

3. After the water boils, we can take out the medicine bag, then put in an appropriate amount of salt, monosodium glutamate, wine, green onions, ginger and turn to low heat and continue to simmer.

4. After waiting for half an hour, the flavor of the duck soup will become very strong, and then it can be eaten at this time.

Efficacy and function of Gastrodia Old Duck Soup: This soup can nourish qi and blood, make our qi and blood better, and can also relieve pain, which is very suitable for people with high blood pressure.

Duck soup with sour radish.

1. We first prepare the duck, then wash all its blood, then cut it into pieces for later use, and then blanch and drain it.

2. Wash the green onions, chop the green onions, wash and slice the ginger for later use.

3. At this time, you can heat the pan, and after the oil temperature rises, you can add chopped green onions, ginger, pickled peppers, and pickled ginger to stir-fry until there is a fragrance.

4. After the fragrance comes out, you can put in the sour radish pieces and continue to stir-fry, and you can put in the duck pieces after a while. Bring to a boil over high heat.

5. After the water boils, you can turn to low heat, continue to boil, and after the duck meat is cooked, you can season it, add an appropriate amount of sugar, salt, and monosodium glutamate and continue to simmer for a while.

Efficacy and function of sour radish duck soup: This soup can prevent dryness, and it can also reduce the fire, making our appetite greater.

Duck stew with kelp.

1. First wash the duck, then chop it into small pieces and put it in boiling water for blanching, then take it out and drain it for later use.

2. Wash the kelp, then cut it into cubes, blanch it in boiling water, remove and drain.

3. Then prepare some ingredients, chopped green onion and ginger.

4. At this time, put the duck and an appropriate amount of water into the pot, boil over high heat, put in the kelp after boiling, continue to boil, and turn to low heat and simmer when boiling again.

5. Then you can season it, add an appropriate amount of salt, sugar, and monosodium glutamate.

Yam duck soup.

Ingredients. Duck, yam, salt, rice wine, ginger, wolfberry.

Method. 1. Wash the duck and yam.

2. Peel the yam and cut it into hob pieces, soak it in water with white vinegar, and wash the duck after chopping it.

3. Prepare shallots, ginger slices, wolfberries and rice wine.

4. Put the duck meat in a pot under cold water, blanch it and wash it.

5. Fill the casserole with water, add the duck meat, shallots and ginger slices.

6. After the fire boils, skim off the foam and pour in the rice wine.

7. Cover the fire and boil for 10 minutes, then turn to low heat for an hour and a half.

8. After that, turn to high heat and add the yam, and then turn to low heat and simmer for half an hour.

9. Add the wolfberries, finally add salt to taste, turn off the heat and remove from the pot, and sprinkle with chopped green onions.

Lotus seeds, barley, and duck soup.

Ingredients. Duck, lotus seeds, winter melon, barley, lily, ginger.

Method. 1. Chop the duck into pieces and wash the flying water.

2. Soak barley, lily, lotus seeds in water for an hour.

3. Remove the boiled duck pieces and rinse off the blood foam and put them in the rice cooker.

4. Put in the washed barley, lotus seeds, lilies, winter melon skin, two spoons of cooking wine, and a piece of old ginger and add enough water.

5. Press the soup button, add an appropriate amount of salt to taste when there is half an hour left in the whole process.

Duck stewed with mushrooms.

Ingredients: an old duck (net duck).

Excipients: dried shiitake mushrooms, red dates, ginger, tangerine peel.

Seasoning: Shao wine, salt, chicken essence.

Cooking method: 1. First slaughter the duck and clean the internal organs, then put the duck into pieces and put it in the utensils, and cut the mushrooms for later use;

2. Sit on the pot and pour an appropriate amount of water, and when the water boils, put the duck pieces into the blood removal water and remove them;

3. Pour an appropriate amount of water into the pressure cooker, then add mushrooms, jujubes, duck pieces, and a little tangerine peel, add cooking wine, chicken essence, and salt in turn, cover and press after cooking.

Features: The soup is umami and delicious.

Efficacy: Duck stewed with mushrooms can nourish the spleen and stomach, clear away heat and remove fire, and is suitable for people who are on fire.

Duck soup on the fire.

Ingredients: 1 duck.

Excipients: appropriate amount of winter melon, ham, dried scallops, lotus seeds, wolfberry.

Seasoning: appropriate amount of salt, monosodium glutamate, vinegar, cooking wine.

Cooking method: 1. Cut the duck into pieces and put it in water, add a little vinegar and soak it for 2 hours;

2. Blanch the duck meat in a pot under warm water, take out the meat and put it into the casserole after boiling, then add ham, scallops, green onions, ginger, lotus seeds, wolfberries, add a little salt, boil for an hour, add winter melon pieces with skin and boil for another 30 minutes, and add cooking wine before leaving the pot.

Features: The soup is fresh and the meat is tender.

Efficacy: This duck soup can regulate your spleen and stomach, and can also replenish deficiency and benefit the kidneys, with excellent nourishing effect.

One. 1) Wash the duck first and chop it into small pieces. Peel the radish and write it into slices for later use. Slice the green onion into pieces and slice the ginger.

2) Pour water into the pot, add the duck pieces, bring to a boil over high heat, skim off the blood foam, and continue to cook for another 5 minutes. After removal, rinse off the foam on the surface of the duck slices with clean water. Pour out the water from the duck. Number.

3) Take a pot (or the pot you just washed), pour in water, add duck meat, star anise, Sichuan pepper, green onions, ginger slices, and then pour in rice wine.

4) After the heat boils, pour in the chopped white radish pieces, open the lid and cook for 5 minutes, then pour in the duck soup, cover and turn to low heat and simmer for an hour. Before removing, season with salt.

Two. 1.Wash the duck and cut it into large pieces; Put the duck in a pot of cold water, bring to a boil over high heat, remove the duck pieces when there is a lot of foam, and rinse with warm water.

2.Peel the yam and cut it into hob pieces; Peel the white fruit, soak it in water and remove the thin skin from the outside; Lotus seeds go to the heart; Peel the ginger and cut into large pieces for later use.

3.Don't put oil in the wok, fry the duck pieces until the water of the duck meat is dry, and there is no duck smell. Turn off the heat and take it out.

4.Put the fried duck pieces and all the ingredients except the yam into the pot, pour the water into the pot, bring to a boil over high heat, simmer for about an hour, then add the yam pieces and continue to simmer for half an hour. Before removing, season with salt.

1.Of course, you should choose old duck for duck soup, so that it is easier to get rid of the fishy smell of duck. Generally, ducks are over one year old.

2.Dry fry the duck pieces in a frying pan without oil and stir-fry the duck fat. This not only makes the soup non-greasy, but also removes the fishy smell of the duck.

3.Duck has a lot of oil. Skimming off the cooked duck fat after cooking will make the soup brighter in color and more flavorful.

4.You can also choose sour radish, tangerine peel, ginkgo, papaya, fresh bamboo shoots, etc. Duck soup, different flavors.

(1) Old duck lotus root soup.

Ingredients: a whole duck, 3 sections of lotus root, 6g Korean ginseng, 6 jujubes, 4 slices of ginger, 3 tablespoons of rice wine, and a spoon of salt seasoning.

Duck soup nutrients.

Practice. 1. The duck is soaked in cold water for 1 hour to remove the blood, and the fish tank in the middle is changed to clean and chop the pieces.

2. Prepare auxiliary materials in advance, cut ginger into slices, clean jujube and Korean ginseng, clean lotus root, cut into cubes, and preserve lotus root joints.

3. Put the chopped duck in cold water, boil for another 10 minutes, remove the blood foam, and scoop it up.

4. Add all food except salt to the pot, add a certain amount of boiling water, before the food, change to a simmer and cook for an hour after the fire boils, and add salt when it is almost finished.

5. After two and a half hours of slow cooking, the delicious old duck lotus root soup is ready, and the lotus root is getting more and more soft and glutinous, and the soup tastes very sweet.

1. Soak the duck in cold water for 1 hour to remove the blood, change the water in the middle, wash and chop the pieces.

2. Prepare auxiliary materials, slice ginger, wash red dates and American ginseng, wash lotus roots, cut into large pieces, and keep the lotus roots.

3. Put the chopped duck in cold water, boil for another 10 minutes, remove the blood foam, and remove it.

4. Add all ingredients except salt to the pot, add enough boiling water, do not pass the ingredients, change to low heat and cook for an hour after boiling on high heat, and put salt at the end.

5. After two and a half hours of low heat and slow cooking, the delicious duck lotus root soup is ready, the lotus root becomes very soft and glutinous, and the soup tastes very sweet.

How to stew duck soup is both nutritious and delicious, Lao Fan will tell you all the ingredients and methods.

1.First, cut the duck into a pot under cold water, add cooking wine and blanch it for later use; 2.Then pour the duck meat into the pressure cooker, then add pickled ginger, pickled radish, dried chili, Sichuan pepper, cover and press for fifteen minutes, then add radish, jujube, wolfberry, then stew again, and finally add chicken essence to get out of the pot.

Duck leg stewed with radish.

Ingredients: preserved duck legs, cooking wine, light soy sauce.

Flavoring: Salt.

1. Prepare a preserved duck leg, cut it into meat pieces, boil water, put in the preserved duck leg, boil for 2-3 minutes, remove it, control the excess water, and put it on a plate for later use.

2. If there are many people in the family, prepare a few more duck legs, you can go to the market if you are interested, it is really very cheap, cut some green onion and ginger for the pot, eat spicy and then have some millet pepper.

3. Heat the oil, wait for the oil temperature to be 6 hot, add ginger and garlic, millet pepper, and stir-fry a few times to burst the fragrance.

4. Then pour in the duck legs, continue to stir-fry, about 30 seconds later, pour in 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and continue to stir-fry for a while.

5. Wash the white radish in advance and cut it into pieces, pour it into the pot, then pour in boiling water, the water should be submerged over the meat and radish, bring to a boil over high heat and turn to low heat, cover the pot, and simmer for 20 minutes.

6. When the time comes, add a little salt to the pot, the bacon itself has a salty taste, and the soup should not be too salty, the duck meat and radish are stewed together, the soup is delicious, the meat is chewy, nutritious and satisfying.

Radish is a seasonal ingredient, very suitable for stewing and eating, preserved duck leg is the best match, good quality and low price, ordinary people can afford to consume, ten yuan to stew a pot, if you feel not enjoyable, you can also add some pork belly, the stewing time is extended to 40 minutes.

Summary of tips. 1. Cut the duck into small pieces first, then blanch it, and boil it for 2 minutes on high heat to remove it.

2. The preserved duck itself has salt, and the stewed radish soup should not be too salty.

How to stew duck deliciously? It's nutritious, and it's just an ordinary stew, just put a little bit of it.

You can make three sets of stewed ducks, prepare pigeons, wild ducks and domestic ducks, and then prepare some winter bamboo shoots, ham, dried shrimp, mushrooms, salt, monosodium glutamate, cooking wine, green onions, ginger, first remove all the duck hair, cut off the muscles and bones, pull out the muscles and bones, turn the skin down, and pull out the skeleton after the bones and flesh are connected, and then you can remove the bones of the wings and duck legs, remove the skin and flesh, remove the wings and claws, remove the duck liver, remove the duck porpoise, and clean the fat duck together, pigeon leg hair and wild duck leg hair should also be cleaned, respectively put in boiling water to scald and wash, ham slices, winter bamboo shoots sliced, ginger cuts, green onions cut into sections, the pigeon stuffed into the duck's abdomen, and then put the mushrooms, mushrooms and cooked ham slices, put in the middle of the belly of the fat duck and the wild duck, put the fat duck head, the duck head and the pigeon head were raised and exposed in the body, it looks clear at a glance, put the three sets of ducks into the pot of boiling water and wash them, and put the duck liver in the pot of cold water to boil, Then put it on low heat and stew it thoroughly, clean it, put the pot on the high heat, add an appropriate amount of bottom oil to the pot and put it on the bamboo mat, then put the duck on it, and then put in the duck liver, duck porpoise, ginger, green onion and water, skim off the foam after boiling, then add cooking wine and dried shrimp, cover the lid and simmer over low heat for three hours, until the duck meat is soft and rotten, and then take out the ginger pieces and green onion segments, lift the bamboo mat and turn over the duck, and then take away the duck liver, cut it into slices, and the remaining cooked ham slices, water mushrooms, Spread the winter bamboo shoot slices on the duck together, cover the pot, continue to simmer over low heat for about three minutes, and then add some monosodium glutamate and salt.

How to stew duck to be delicious.

1. Ingredients for duck stew with potatoes: half a duck with grain, potatoes, carrots, green onion and ginger, coriander, cooking wine, salt, sugar, dark soy sauce, thirteen spices Steps: 1

Clean the duck you bought, and then chop the duck into small pieces. Clean the potatoes and carrots as well, then cut them into hob pieces, chop the green onion and ginger, and set aside the prepared ingredients. 2.

Put the water in a pot and bring to a boil, blanching the duck in hot water. Then put cold water in the pot, rinse the surface of the duck clean, and then control the moisture. 3.

Put oil in a pan, wait until the oil is hot, add ginger slices and stir until fragrant. 4.Put the prepared duck meat in a pan and stir-fry.

5.Put the green onion in the pot and season it: then add the appropriate amount of salt, thirteen spices, cooking wine, dark soy sauce, and stir-fry evenly.

6.When the duck is colored, put the duck in a pressure cooker, put an appropriate amount of water in the pressure cooker, and simmer for 15 minutes. 7.

After deflating the pressure cooker, add the prepared potatoes and carrots and press the pressure cooker for another 6-7 minutes. 8.When all the ingredients are cooked, sprinkle with a little coriander.

2. Ingredients for duck stew with barley: 700 grams of duck, 100 grams of barley, 2500 grams of winter melon, 5 grams of tangerine peel, 3 grams of ginger, 50 grams of salad oil, 2 grams of salt, and 15 grams of rice wine. Steps:

1.Wash and cut the winter melon into pieces, wash the ginger, and then cut it into slices. Set aside.

2.Heat the pan and pour in the salad oil. After the salad oil is hot, fry the duck thoroughly with salad oil, then add Shao wine and take it out.

3.Put the duck and winter melon, tangerine peel, sliced ginger, barley, etc. together in a utensil, add water, and cook over high heat until the water boils; 4.After the water boils, change the heat to low heat and continue to cook for 15 minutes, then pick up the winter melon and put it on a plate for later use.

5.After cutting the duck, put it on the winter melon and other noodles, and arrange it in the shape of a duck; 7.Put the salt in the pan and season to taste.

When the ingredients are cooked, turn off the heat. 3. Poria cocos stewed duck ingredients: duck, poria cocos, green onion and ginger, cooking wine, barley, yam (note that it is a yam of traditional Chinese medicine), white lentils, fennel, lotus seeds.

Steps:1Wash the duck and chop it into small pieces and blanch it in boiling water.

2.Once the first step is complete, remove the duck pieces and rinse them with running water. 3.

Wash the green onion and ginger, cut the green onion into slices, and slice the ginger. Rinse the tonic you bought under running water. 4.

Put all the ingredients and cold water into the pot, put some cooking wine in the pot, turn the heat to high heat, and then wait for the water to boil, turn to low heat and simmer for an hour, add salt to taste before cooking. Today's three recipes are my own private recipes. How's it going, have you learned?

Doesn't it look simple and delicious at the same time? So what are you waiting for, why don't you hurry up to the kitchen to prepare the materials and show off your skills.