How to stew duck soup, how to stew duck soup

Stewed duck soup.

Prepare raw materials]: a duck, a little chopped coriander, green onions, ginger and garlic, two star anise, six bay leaves, two spoons of cooking wine, 1 spoon of oyster sauce, 1 gram of salt and chicken essence.

Step 1: First of all, we chop the duck into small pieces, if the duck is particularly fat, try to remove the fat part, leaving only the lean part. For this step, the general duck is relatively lean, and the fat and tender parts are also available, but not too much, just a little explanation here, after all, it is made for children to eat, and the fat content is a little less, which is definitely beneficial.

Step 2: Prepare 300ml of water in the pot, put the duck cut into small pieces, add three slices of ginger and 2 tablespoons of cooking wine and stir properly, boil over high heat, remove the foam on the side of the pot, then cover the lid and turn to low heat, simmer for five minutes, remove the cold water and wash it for later use.

Step 3: Then start another pot, add a little oil to heat to 50% hot, put the prepared green onions, ginger, garlic, star anise, bay leaves into the pot and fry until fragrant, then pour the blanched duck pieces into the pot, stir-fry properly until the skin is slightly dry and charred, then add the water that has not been covered by the duck pieces, boil over high heat first, then turn to low heat and cover the lid, and simmer for 40 minutes.

Step 4: Finally open the lid, at this time the soup in the pot should have only the original 1 3, then add the prepared oyster sauce, salt, chicken essence, stir a few times, cover the lid and continue to simmer for 10 minutes to serve, sprinkle some coriander, and taste on the table.

I don't know if today's parenting soup is still in line with your perception of this deliciousness? If you're also interested in today's treat, why not try it yourself at home?

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.

Best practices for simmering duck soup:Ingredients: Half a female duck.

Excipients: a piece of ginger, a green onion, an appropriate amount of salt, and a lot of water.

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

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

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

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 in the duck pieces and boil 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 small, 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.

8. The domestic duck is fragrant, and the soup is full of yellow, orange and orange oil.

Half a duck as the main ingredient.

Accessories: 1 piece of fresh ginger.

A pinch of salt, cool water to taste.

Step 1: Half of the duck is feathered, and the old skin on the soles of the feet is also peeled clean.

Step 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 much bone residue.

Step 3: Put the duck pieces into a pot and wash them twice with cold water to remove any excess blood.

Step 4 Duck pieces into the casserole, then pour a sufficient amount of cold water, try to pour enough water at one time, if you need to add water halfway, also be sure to heat the water.

Step 5 Sit the casserole on the electric ceramic stove, when the soup is about to boil, there will be a lot of foam, which is the blood water in the duck meat, use an oil skimmer to remove the foam, this will last about 5 minutes.

Step 6 Sprinkle a few slices of fresh ginger, cover the casserole, turn the heat to Variable 2 or 1, and simmer slowly to make the duck meat more rotten and the soup more delicious.

Step 7: When the time is up, look at this pot of duck soup, there is a layer of yellow duck soup floating on the surface of the soup.

Step 8 The duck soup is crystal clear, sprinkle with a pinch of salt, and serve two bowls while it is warm.

Blanch the duck, boil it over high heat and remove it, add water to the casserole, put in ginger slices, green onions, duck meat, cordyceps mushrooms, cooking wine, simmer over low heat until slightly rotten, add salt before cooking.

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.

The simple and delicious recipe for duck soup is as follows:Ingredients: 600g of duck, 400g of yam, 7g of salt, 30g of rice wine, 10g of ginger, a little wolfberry.

1. Wash the duck and yam.

2. After peeling the yam, cut it into hob pieces, soak it in water with white vinegar mold dan, 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. Skim off the foam after the fire boils.

7. Pour in the Huang Dan Chop Wine.

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

9. After that, turn to high heat and add the yam, pick up the yam and bring it to a boil, then turn to low heat and simmer for half an hour.

10. Finally, add salt to taste.

11. Add the wolfberries and remove from the heat.

Stewed duck soup is a traditional dish with full color, flavor and flavor, and belongs to the Cantonese cuisine.

Steps. 1.Wash the duck meat and cut it into cubes. Break the ginger cubes and green onion and set aside.

2.Boil hot water in a pot, add some ginger and duck pieces to remove the blood, remove and rinse and drain. (Don't put all the ginger in, use it too).

3.In another pot, add oil to heat, put ginger, green onion and duck pieces and stir-fry, when the duck pieces are golden brown, pour in cooking wine and stir-fry for a few minutes.

4.Pour in the water, cover the pot, bring to a boil, reduce the heat to medium and cook for 15 minutes.

The practice of stewed duck soup**55Put it in a casserole, simmer for one hour over medium heat, add salt before getting out of the pot, and then let it sit for a while before you can put it in a bowl and eat.

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.