How to stew duck soup, how to stew duck soup

Stewing method of duck soup First slaughter or so a local hemp duck (chicken, pigeon, pork ribs, hoof flower pieces, etc.) and wash it, boil it in water for 5 minutes to remove the fish, remove it slightly cold, clean up the small hair, and then wash it with water and refrigerate it for later use. When stewing soup, first put 1 package of duck soup into a 31 cm casserole (specially made 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 2 3 hours with a simmer (the fire can be adjusted to just open), and add water and check whether the duck is boiled in the middle. When served, the soup should be kept about 5 mm below the casserole flange, the soup is more light and less salty, because the company's soup flavor is modulated according to the size of the pot.

The soup is full of water added too much in the middle, so that there is more water after the soup is stewed, and the water can be evaporated over medium heat, but remember to add less water next time, and the soup can be boiled with water and then turn off the heat to entertain guests, so that there will be no salty and uneven soup taste. Simmer thoroughly and serve, no other condiments are added. Chicken, ribs, and lamb are basically the same.

Features: no fishy smell, sour radish is not rotten after being cooked for a long time, the slag is fragrant, and it has the effect of dispelling cold, dehumidifying and warming up. Wish.

DIY sour radish stewed duck soup When choosing a duck, it must be a 3-year-old duck, considering that you prefer a strong taste, I recommend this sour radish duck soup is delicious and delicious, the soup is clear and bright, and it is said that you can also go to autumn drying. Of course, you have to choose the old duck for the duck soup, so it is easier to get rid of the fishy smell of the duck, and I choose the duck here that is more than one year old; Sour radish is also particular about it, and the number of sour radish depends on the size of the duck. 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 Main material:

An old duck is about 3 to 4 catties (I use 3 catties and 3 taels), 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. 2. Heat the lard in the pot, stir-fry ginger, green onions, peppercorns, stir-fry the duck pieces, cook the cooking wine when the water in the pot dries up, and then put the sour radish into it and fry until fragrant 3. Add the water that has been submerged in the duck pieces in the stew pot (the original pot I still use because it is convenient), 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, and add chicken essence, monosodium glutamate, pepper to taste and eat. 4.

The fragrant soup is ready.

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 most correct way to stew duck soup is as follows:Ingredients: 1 duck, 8 cordyceps, appropriate amount of green onion (green onion, shallot), 1 spoonful of cooking wine, appropriate amount of peizi ginger.

1. Wash the duck and chop it into pieces.

2. Boil a pot of water and put ginger rice, green onions, and cooking wine in the water.

3. Pour in the duck that has been washed and chopped into pieces with stupidity and bring to a boil.

4. Scoop up, wash and set aside.

5. Soak Cordyceps in water.

6. Wash the cordyceps with a toothbrush and set aside.

7. Use another casserole, put a certain amount of water in the pot, and bring the ginger slices, shallots, cooking wine, and duck to a boil over high heat.

8. After the water is boiled, after the blood is removed, cover the lid and stew slowly over low heat, stew for about three hours, and when the stew reaches two hours, put Cordyceps in the file and stew it for about an hour.

9. Finished products. <>

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.

Ingredients: half a duck, 1 corn, 10 grams of red dates, 3 grams of wolfberry, 1 tablespoon of cooking wine, 4 large slices of ginger, a little white pepper, appropriate amount of broth or water, 2 grams of salt, 2 grams of chicken essence.

Steps: 1. Prepare the main ingredients, chop the duck meat into large pieces, and wash it. Cut the corn into short pieces and slice the ginger.

2. Pour an appropriate amount of water into the pot and bring to a boil, add the duck pieces, introduce 1 tablespoon of cooking wine and cook for 2 minutes to remove the blood.

3. After taking it out, pass it in cool water, then drain the water for later use.

4. Pour the broth into the casserole and bring to a boil, add duck meat, corn, red dates, ginger slices, and a little white pepper and stir well. Bring to a boil, cover the pot, turn to low heat and simmer for 2 hours until the ingredients are fully cooked.

5. After cooking, add the wolfberries and mix well.

6. Add chicken essence and salt, stir well, cover and cook for another 5 minutes, then turn off the heat and serve.

7. Finished product. <>