How to stew old duck is delicious, and what is the best stew between old duck and stew

Half of the duck was defeathered, and the old skin on the soles of its feet was also peeled away. Chop it 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. Put the duck pieces into a basin and wash them twice with cold water to remove any excess blood.

Scoop the duck pieces into the casserole, and then pour a sufficient amount of cold water, try to pour enough water at one time, and if you need to add water halfway, you must also heat the water. Sitting the casserole on the electric clay stove, when the soup is about to boil, there will be a lot of foam, which is the blood water in the duck meat, and the foam will be removed with an oil skimmer, which lasts about 5 minutes. 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.

When the time comes, look at this pot of duck soup, there is a layer of yellow duck soup floating on the surface of the soup. The duck soup is crystal clear, sprinkle a little salt, and serve two bowls while it is warm.

Stewed duck must be done in a pressure cooker, the duck is softer and more delicious, more flavorful, put the green onion, ginger and garlic into the pot and add a small amount of cooking oil, blanch the duck, put it in the pot, and then put in a spoonful of bean paste, light soy sauce, Sichuan pepper powder, oyster sauce, chicken essence, put in the appropriate amount of water, pressure 70, this stewed duck is suitable for all ages.

It is best to stew old duck with yam, angelica, winter melon, lotus root, and cordyceps.

1. Duck stewed with yam

Wash and drain the duck for later use; Divide the ginger into two parts, pat the back of the knife loose, wash the shallots and make two green onion knots for later use; Heat the pot with water, put in 1 part of ginger and 1 green onion knot, pour in a small spoon of cooking wine after boiling over high heat, blanch the duck pieces until the bloody foam rises, remove and rinse, drain the water and set aside; Wash the yam and scrape off the skin, cut the hob into pieces, and soak them in water for later use.

Put the duck pieces into the soup pot after the water, add enough water at one time, put 1 part of ginger and 1 green onion knot into the soup pot, boil over medium and high heat, skim off the foam after the soup rolls again, peel the yam to control the dry water and put it into the soup pot, after boiling the pot again, turn to low heat and boil until the yam soft glutinous duck meat can be poked through with chopsticks (about 2 minutes), add refined salt, and a little pepper can be turned off.

2. Stewed duck with angelica

Put the duck meat pieces into boiling water to blanch the blood, wash all the Chinese herbs slightly, drain them, and set aside.

Put all the ingredients, Chinese herbs and rice wine into the inner pot of the electric pot, add a cup of water to the outer pot, cover the pot, press the switch, wait for the switch to jump, continue to simmer for 30 minutes, and add salt to taste.

3. Stewed duck with winter melon

Slice the ginger and crush the garlic and peel it. The method of winter melon and duck soup is to peel the winter melon, cut it into small pieces, wash the duck meat and cut it into pieces, put it in the pot, add an appropriate amount of cooking wine, ginger slices and garlic to blanch and remove it, then rinse it with water and drain the water for later use, heat the oil in a cold pot, add ginger slices and garlic, and fry over medium heat until fragrant. Add the blanched duck meat, add an appropriate amount of salt and cooking wine and stir-fry until fragrant.

Then put it in a casserole or saucepan, add an appropriate amount of boiling water to boil, simmer for about 45 minutes, put the winter melon, stew until the winter melon is transparent, skim off the oil on the surface, and add an appropriate amount of salt and chicken essence to taste.

4. Stewed duck with lotus root

After blanching the duck meat in small pieces, remove the washed foam and control the moisture. Peel the lotus root and cut it into thick slices in a wok, stir-fry the ginger slices and garlic. Pour the duck meat and stir-fry until lightly browned on both sides. Pour 3 tablespoons of cooking wine and 3 tablespoons of light soy sauce over a high heat, stir-fry and color, then pour in hot water that has submerged the duck meat.

Simmer for 20 minutes until the duck meat is soft, add barley and lotus root, and continue to simmer until the barley is soft and the lotus root is ripe. Add the sugar and salt to taste.

5. Stewed duck with cordyceps

Wash the duck and chop it for later use. Put the duck into the pot, add an appropriate amount of water, pour an appropriate amount of rice wine and blanch the blood. Wash the blanched duck with warm water, heat the pan with cold oil and ginger, pat it flat and stir-fry it until fragrant, pour in the duck meat and stir-fry for a while, pour in the rice wine and fry until it is fragrant (the stewed soup does not need to be fried for a long time, and it is fried until it is fragrant.

Pour the duck into the casserole, pour an appropriate amount of hot water, skim off the oil slick, pour in a little sugar, add a little rice wine, boil over high heat, turn to a simmer and simmer slowly, stew the duck for about 1 hour, add red dates and cordyceps, cover the lid, and then stew until the duck meat is soft and rotten, add salt to taste.

1. Prepare ingredients: duck meat, ginkgo seeds, white radish, ginger, figs, red dates, rock sugar, wolfberry, salt. 2. Chop the duck into pieces, blanch it in a pot of ginger water, remove the fishy smell of the duck and remove the dry water.

3. Remove the ginkgo seeds and set aside. 4. Peel the white radish and slice it, and cut it out with vegetables. <

1. Prepare ingredients: duck meat, ginkgo seeds, white radish, ginger, figs, red dates, rock sugar, wolfberry, salt.

2. Chop the duck into pieces, blanch it in a pot of ginger water, remove the fishy smell of the duck and remove the dry water.

3. Remove the ginkgo seeds and set aside.

4. Peel the white radish and slice it, and cut it out with vegetables.

5. Put the duck pieces into the stew pot, pour in water, the water should be submerged over the duck pieces, put in ginger slices, figs, red dates, a little rock sugar, open the lid and boil, and skim out the foam and oil floating on it after boiling.

6. Put the ginkgo seeds into the boiling duck soup.

7. Put in the cut white radish, continue to boil over high heat, then change to low heat and simmer for about an hour, add wolfberries, and add salt.