Ask how to make the duck pot The practice of the duck pot is authentic

In addition to adding dried bamboo shoots, pig's trotters and ham should be added to the authentic Jiangnan duck pot, so that the soup is delicious enough. Let's take a look at the recipe for this nutritious and delicious Jiangnan duck pot. How to make Jiangnan old duck pot Ingredients:

1 hemp duck (about 1500 grams) in the next year, 150 grams of Jinhua ham, 500 grams of dried bamboo shoots, 250 grams of pork feet, red pepper Seasoning: green onion, ginger, Shao wine, salt, chicken essence, sugar Production: 1. The duck in the next year, remove the hair after slaughtering, take out the internal organs from the abdomen, wash and put it in boiling water over medium heat for 15 minutes; 2. Wash the pork claws in sections, put them in a pot of boiling water for 5 minutes, and after the bamboo shoots are dried and soaked, they should also be soaked in boiling water for 5 minutes; 3. Wash the ham and cut it into centimeter slices; 4. Take a large casserole, put the duck, pig feet, ham, ginger slices, and green onion segments into the pot, add enough water to cover all the ingredients; 5. After the fire is boiled, turn to low heat and simmer for an hour, then add the soaked bamboo shoots and an appropriate amount of salt, chicken essence, Shao wine, and sugar to taste; 6. Continue to simmer for 40 minutes, add a small amount of shredded red pepper and chives, and turn off the heat.

Ingredients:

Zongye, duck, dried bamboo shoots, ham, green onion, turmeric, rice wine, broth, duck soup, medicine pack

How to make the duck pot:Slaughter the duck, simmer it, blanch it in a pot of boiling water to remove the blood, dig out the duck cheek, and wash it.

Please click Enter a description.

2.Put the dumpling leaves, duck, dried bamboo shoots, and ham into the casserole, add green onions, ginger, rice wine, broth, duck soup, and medicinal packets, simmer for 4-5 hours, pick out the dumpling leaves, green onions, and ginger, and adjust the taste with refined salt and monosodium glutamate.

Nutritional valueThe duck is not only rich in nutrition, but also because of its perennial life in the water, the sex is cool, 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. When the duck is stewed, it can be added to the lotus root, winter melon and other vegetables to make soup and eat, which can not only match meat and vegetables to play a complementary nutritional effect, but also make up for the deficiency, eliminate the heat and nourish the yang, which is really a good nourishing product in summer. If you add the same stewed soup with gourd and coix seeds, the effect of nourishing yang is better, and it can strengthen the spleen and dispel dampness, and increase appetite.

Because duck soup is rich in vitamins and other substances, it can prevent beriberi and various inflammations, and also has an anti-aging effect. Because duck soup is rich in niacin, both of which are important for the human body and have a good effect on the prevention of myocardial infarction.

Half an old duck, half a Huaishan strip, a handful of lotus seeds, a little salt, and an appropriate amount of wolfberry.

1. Clean the duck, cut it into small pieces, peel and cut the yam into sections, and clean the lotus seeds.

2. Add water to the soup pot, add the duck meat, bring to a boil and skim off the foam.

3. Add yam and lotus seeds, bring to a boil, turn off the heat and cook for 50 minutes.

4. Finally, pour in the wolfberries, add an appropriate amount of salt and boil.

Method 2 Materials: 1800 grams of duck, 900 grams of sour radish, a piece of ginger, 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.

Barley, mung bean, tangerine peel, duck, water, salt

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 on high heat for 20 minutes, then switch to low heat and boil for 2 hours, add salt to taste, and drink.

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.

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.

Make the ingredients. 1 cucumber (about 1.5 kg), 1 duck (about 1.2 kg), 12 pitted red dates, 1 tablespoon of peanut oil, 1 teaspoon of salt, 2 tablespoons of light soy sauce, 16 bowls of water.

Production process. 1. Wash the old cucumber with the skin, cut it longitudinally, remove the capsule and seeds, and cut it into long sections.

2. Remove the skin and internal organs of the duck, and fry in a hot oil pan until browned.

3. Boil water, add melon, duck and red dates, boil over high heat, change to medium heat for three hours, and season with salt.

Notes: (1) This soup is fresh and sweet, and can be used to remove stagnation.

2) Duck meat can be picked out and dipped in raw soy sauce to eat.

3) Cucumbers should be cut off the head and tail, so that there is no bitter taste; With stout, golden skin as the top grade, it can clear away heat and relieve heat.

The recipe for the duck pot is as follows:Tools Ingredients: duck, carrots, white radish, accessories, salt, ginger.

1. Clean up the duck, remove the head paws, and everything in half.

2. Put cold water into the pot, boil for 1 minute, remove the odor, remove and rinse.

3. Wash the carrots and cut them into cubes.

4. Wash and cut the radish into cubes.

5. Put the washed duck into the soup pot, add an appropriate amount of ginger slices, and add cold water.

6. After boiling, simmer for about 30 minutes to skim off the floating oil foam.

7. Add carrots and white radishes and simmer for about 30 minutes.

8. Finally, add an appropriate amount of salt to enhance the flavor and then you can get out of the pot.

How to cook the duck pot, the duck pot is a local specialty dish in Nanjing, Jiangsu, the authentic duck pot needs a variety of ingredients to match, the duck pot has other collocations in addition to the duck, so the following is an introduction to how to cook the duck pot.

Ingredients

Half a duck. Beer 1 listen.

Salt 8 grams. Ginger to taste.

1 celery.

1 garlic sprout.

3 grams of caster sugar.

1 scoop of dark soy sauce.

Light soy sauce 1 scoop.

Step Method

Chop the duck into pieces first.

Bring water to a boil and blanch the water.

Drain and drain.

Put the ginger slices in the oil in the pot and stir-fry until fragrant, and stir-fry the duck pieces.

After stir-frying the oil, add rock sugar, dark soy sauce, and light soy sauce.

Stir-fry until evenly colored.

Move to a casserole.

Pour in a beer and add boiling water over the duck pieces.

Bring to a boil over high heat, cover and reduce heat to simmer for 1 hour.

Prepare garlic sprouts and celery.

Finally, put celery and garlic sprouts in the stewed duck, add an appropriate amount of salt, and reduce the juice over high heat.

Ingredients

Duck: One.

Shiitake mushrooms 5 pcs.

Cordyceps flowers in moderation.

Salt to taste. Ginger to taste.

Method steps

First of all, prepare an old duck and wash it with water. It is best to choose a higher year for the duck, so that the stewed duck soup will be very delicious and not greasy.

Then wash it with clean water and cut it into small pieces. Put an appropriate amount of water in a pot. Blanch the water, remove and rinse.

At this time, you can prepare other ingredients, cut the ginger into slices, prepare two, wash the cordyceps flowers, prepare two shiitake mushrooms and put them on a plate for later use.

Put an appropriate amount of water in the pot, then put the freshly prepared duck meat, ginger slices, shiitake mushrooms and cordyceps flowers into the pot in turn, then add a small amount of cooking wine, and start to boil over high heat.

Reduce the heat to medium-low and simmer for about two hours, then add salt to taste. A pot of delicious duck soup is ready, it's really delicious, try it quickly.

Ingredients

1 old teal.

100 grams of dried bamboo shoots.

Shiitake mushrooms 100 grams.

Ginger 1 piece. 2 tablespoons of cooking wine.

Salt 2 grams. Method steps

The duck meat is cleaned and chopped into pieces.

Blanch in a pot under cold water.

Dried bamboo shoots and shiitake mushrooms are pre-soaked in water.

Put the duck meat, dried bamboo shoots, shiitake mushrooms and ginger slices into a casserole, add water and cooking wine, bring to a boil over high heat, turn to low heat and simmer, and add salt to taste when the duck meat is seven ripe.

Ingredients: 1 2 ducks, 1 piece of pickled ginger, 6 pieces of Laotan sour radish (equivalent to a whole fresh one), 1 radish, 10 ml of cooking wine, 4-6 slices of ginger, and a pinch of dried peppercorns.

1. Prepare the main ingredients.

2. Add enough water to the pot, add the washed duck pieces, ginger slices, dried peppercorns and cooking wine.

3. Continue to blanch for 2-3 minutes after the open lid is boiled.

4. Remove the float on the surface and wash it with warm water.

5. Put it in a saucepan, add enough water, open the lid and bring to a boil over high heat, and skim off with a spoon if there is a floating plume.

6. Cut the sour radish and pickled ginger into thick slices and add them.

7. Cover and simmer over low heat for about 2-3 hours.

8. Peel the radish and cut it into strips.

9. Add to the saucepan and continue to cook for about 30 minutes until the radish is fully cooked, <>10.