Duck soup home cooked method, duck soup recipe

The home cooking method of duck soup is as follows:1. Wash the duck first and chop it into small pieces. Peel the white radish and set aside. Slice the green onion into pieces and slice the ginger.

2. Pour clean water into the pot, put in the duck pieces, skim off the blood foam after boiling over high heat, and then continue to cook for 5 minutes, and then rinse the duck with clean water to remove the foam. Blanch the duck pieces of water and do not lose.

3. Take a pot (or wash the appropriate pot), pour in clean water, add duck pieces, star anise, Sichuan pepper, green onions and ginger slices, and then pour in rice wine.

4. After boiling over high heat, pour in the cut white radish pieces, open the lid and cook for 5 minutes, then pour in the duck soup package, cover the lid and turn to medium-low heat and simmer for 1 and a half hours. Before removing from the pan, add salt to taste.

Duck, sour radish.

Dipping sauce for the soup. Preparation of oil dish: Spicy sauce is generally used as a seasoning oil dish. You can also use spicy sauce for those who like to eat spicy, and sesame paste for those who like to eat fragrant or use sesame oil and garlic paste as a seasoning oil dish.

Common practice. Of course, the old duck soup has to choose the old duck, so it is easier to get rid of the fishy smell of the duck, generally speaking, the duck is more than a year old; The number of sour radishes depends on the size of the duck, and the brewing time of the radish varies depending on the size. Because they are the main seasoning ingredient in this dish, the requirements will be relatively high.

Crafting materials. 1,800 grams of duck, 900 grams of sour radish, a piece of ginger, and four or five peppercorns.

Production process. 1. Remove the internal organs of the 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 prepared ginger and peppercorns.

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

Tips for making it. 1.The 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.

Barley mung bean duck soup.

Crafting materials. Barley .........38 grams.

Mung bean .........38 grams.

Tangerine peel .........2 tablets.

Old duck .........1 pc.

Shimizu .........12 bowls.

Salt .........Amount.

Production process. 1. Remove the internal organs of the duck, cut it in half, cut off the duck tail, wash it, and blanch it.

2. The tangerine peel is softened with water and scraped off. Wash other materials.

3. Boil the water, put all kinds of ingredients into the pot, cook over high heat for 20 minutes, then change to low heat and boil for 2 hours, season with salt, and drink. 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.

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

All kinds of duck soup.

Assorted duck soup (16 photos).

5. 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 eat.

The home cooking method of duck soup is as follows:Ingredients: 500g of duck meat, 300g of duck blood, 50g of Yuzhu, 50g of sea cucumber.

Excipients: appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger.

Steps: 1. 500 grams of duck meat.

2. 300 grams of duck blood.

3. 50 grams of polygonatum japonia.

4. 50 grams of sea cucumber.

5. Put the jade bamboo and sand cucumber into the stew package and set aside.

6. Set aside green onion and ginger.

7. Put ginger slices in a pot of boiling water and boil them, add duck and duck blood to remove the fishy smell and foam.

8. Put ginger slices in a pot of boiling water and boil the duck blood to remove the fishy smell and foam.

9. Remove the duck blood and set aside.

10. Put the duck meat and ginger slices into a saucepan and simmer for 2 hours. When it is almost cooked, add the duck blood, then add salt, monosodium glutamate, and green onion to taste.

Summary. 1. Ingredients: half a duck, 250 grams of white bamboo shoots, 1 piece of ginger, 1 slice of angelica, 3 cinnamon branches, 1 pinch of wolfberry, 1 teaspoon of fine salt.

1. Ingredients: half a duck, 250 grams of white bamboo shoots, 1 piece of ginger, 1 slice of angelica, 3 cinnamon branches, 1 pinch of wolfberry, 1 teaspoon of fine salt.

2. After the duck is processed, chop it into small pieces that are easy to eat. Soak in cold water for about 30 minutes to remove the blood and set aside.

3. White bamboo shoots can be bought in general markets or large supermarkets, and if you really don't have them, you can choose the usual bamboo shoots.

4. In addition to the main ingredients, prepare a little accessories, ginger and a little spices.

5. After all the ingredients and spices are ready, the first few limbs can be made, pour an appropriate amount of water into the pot and then pour in the duck meat. Blanch over medium-low heat for 2 minutes, then rinse off with water. The blanching step can not only remove the fishy smell of duck meat, but also make the soup clearer, so don't be lazy.

The home cooking method of duck soup is as follows:

Tools Ingredients: green radish, duck, green onion, ginger, coriander, Sichuan pepper, star anise, salt, white vinegar, chicken powder, sugar, cooking wine, sesame oil, knife, plate, pot, water, casserole, soup pot.

1. Prepare to choose a cleaned duck, first cut off the duck neck, chop into small pieces, and then chop the remaining duck meat into small pieces, put it on a plate for later use, cut the green radish into hob pieces, cut the green onion into segments, cut the ginger into ginger slices, and then grab a few peppercorns, two star anise for later use.

2. Add an appropriate amount of water to the pot, add the duck meat under cold water, add a little cooking wine to remove the smell, and turn it a few times with a spoon to heat the duck evenly. After the water boils, skim off the foam, blanch for about 3 minutes, and remove the water.

3. Add a spoonful of cooking oil to another pot, pour it out after fully sliding the pot, add half a spoon of cooking oil, sprinkle a little salt on the trapped hole sail, pour in the duck meat, turn on the high heat and quickly stir-fry the pot, and pour out the oil after one minute.

4. Add an appropriate amount of water to the pot, pour in green onions, ginger and ingredients, add 3 grams of salt and 1 gram of sugar to improve freshness. When the water is boiling, add the duck meat and green radish, and add 5 grams of white vinegar. Turn on high heat and cook for about 3 minutes, turn off the heat, pour the duck meat and soup into the casserole, change to low heat and simmer continuously for 45 minutes and 45 minutes, lift the lid, add 2 grams of chicken powder, stir to dissolve.

5. Put it in a soup pot, and finally sprinkle a little green onion and coriander, drizzle with a little sesame oil, and serve on the table.

Ingredients: half a hemp duck, 5 grams of Cordyceps militaris, and an appropriate amount of bamboo shoots.

Excipients: appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt.

Steps: 1. After washing the cordyceps, soak it for 10 minutes.

2. Cut the bamboo shoots into small pieces and soak them in hot water for 20 minutes.

3. Soak the duck meat in bloody water, and try to remove the fat when processing the duck meat, so that the soup will be refreshing and not greasy.

4. Put the washed duck meat into the pot, add cold water and ginger slices to boil and then cook for 2 minutes, so that the duck can drain the blood.

5. Put the cleaned Cordyceps militaris, bamboo shoots and duck meat into the pot.

6. Add an appropriate amount of ginger and cooking wine.

7. Add an appropriate amount of water, generally make soup: the ratio of water and materials is 3:1, bring to a boil over high heat, simmer for two hours, and add salt to taste.

: Autumn health care focuses on nourishing yin and preventing dryness, the duck nourishes the yang of the five organs, clears the heat of deficiency and labor, and the fairy grass is boiled together, plus the iron stick yam, lotus seeds and barley, this set of five essences in a pot of soup, rich in nutrition, tonic but not dry, clear but not light, just suitable for the autumn moist nourishment. After drinking such a bowl of nourishing and moisturizing soup, the annoyance and heat of the gods and horses are all floating clouds.

Learn how to do it with me!

Material: Main material

1 duck meat, adjuncts dendrobium, 1 box of lotus seeds, 1 handful of barley, 1 handful of yam 2 sticks.

Seasoning

Salt, appropriate amount, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of water.

The preparation of duck soup

1.8 pieces of dendrobium, an appropriate amount of barley, rinse well, put it in a pot, add water and boil for about 20 minutes, this time is just enough to process ducks.

2.An old duck, chop into large pieces, blanch to remove blood foam, peel and wash an iron stick yam, and an appropriate amount of lotus seeds.

3.Put the duck and the iron stick yam into the soup in step 1, add a piece of ginger, a few green onions, an appropriate amount of cooking wine in the same pot, put in the lotus seeds after an hour, and then boil for another 40 minutes, add a small amount of salt to taste, and turn off the heat.

Bonus tip: Add Knorr chicken powder in the last step to bring a rich flavor and smooth taste.

Cooking skills

1. Dendrobium bite to taste sticky and slightly sweet, but it can't be chewed, so boiling Dendrobium first can fully release its medicinal effects. Dried dendrobium is made into curly granularities, and after boiling thoroughly, it automatically stretches into long strips.

2. Barley and iron stick yam are resistant to cooking, so they can be boiled first.

3. Lotus seeds are easy to rot, do not put them in too early, and boil for about 40 minutes to be soft and glutinous and complete.

Menu features

For thousands of years, in the southern folk, when a critically ill patient was dying, people would try to risk their lives to collect "fairy grass" from the cliff and feed its juice into the patient's mouth, so that the patient could come back to life. Although this statement is legendary, it is reported that there is indeed this kind of medicinal material called "life-saving fairy grass" among the people. The scientific name is Dendrobium.

Dendrobium is a tonic medicine in the yin, the "Chinese Pharmacopoeia" for its function is like this: nourishing the stomach, nourishing yin and clearing heat. There are many varieties of Dendrobium, among which Dendrobium officinale is the most precious, and is respected as the first of the nine great immortal grasses in China (Dendrobium officinalis, Tianshan Snow Lotus, Sanliang ginseng, one hundred and twenty-year-old Shou Wu, Poria cocos of the sixtieth year, Cistanche, Ganoderma lucidum in the deep mountains, pearls under the sea, Cordyceps sinensis).

The pharmacological effects of Dendrobium officinale mainly have nine aspects: enhancing immune function, promoting digestion, protecting liver and gallbladder relieving, anti-rheumatism, lowering blood sugar and blood lipids, anti-tumor, protecting eyesight, nourishing skin, and anti-aging. Iron stick yam is not only an important nourishing product of the people, but also respected by Chinese medicine scholars in the past dynasties, and can enhance immunity and anti-aging, so it is praised as a longevity factor.

Lotus seeds can cause cancer, nourish and replenish deficiency, nourish the heart and calm the nerves. Barley strengthens the spleen and removes dampness, clears heat and detoxifies.

Materials. Ingredients; Half a female duck.

Accessories; A piece of ginger, a green onion, a salt to taste, a lot of water.

The preparation of stewed duck soup.

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

2. Chop a large piece (the domestic duck is relatively large, I stewed half of it) 3. Soak it in water for about an hour, and change the water two or three times during the period.

4. 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.

5. After the water boils, put the duck pieces and boil them until the water boils again, and then turn off the fire immediately (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).

6. Take out the blanched duck, 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. It is best to simmer in a casserole or electric cooker, which will taste more delicious.

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