How do you stew duck into clear soup? How do you make duck soup for salted duck?

Answer: 1. Ingredients needed to make duck lettuce soup:

Half a duck, two lettuce, 5 slices of ginger, 2 tablespoons of cooking wine, and an appropriate amount of white pepper.

Second, the practice of duck lettuce soup:

1. Preheat the oven to 120 degrees, peel the lettuce, and cut the hob pieces.

2. Cut the duck into cubes and blanch to remove the excess saltiness.

3. Add a little oil to the pot and stir-fry the blanched duck slightly until fragrant.

4. Add ginger slices and cooking wine, and heat the water to cover the duck.

5. After boiling, transfer to the soup pot and put it in a preheated 120 degree oven and simmer for 3 hours.

6. Transfer to the stovetop and skim off the oil slick.

7. Put the lettuce into the pot, ** boil the lettuce until soft, and add some white pepper.

8. Finally, the duck lettuce soup is ready.

Ingredients

Preserved duck to taste.

Potatoes to taste.

Green onion and ginger to taste.

Cayenne pepper to taste.

Oil to taste. Sichuan peppercorns to taste.

Method

1. Soak the duck in warm water for a while, clean it, drain the water, and then chop it into small pieces for later use.

<>2. Peel a large potato and cut it into hob pieces for later use.

3. Cut the ginger into ginger slices, cut the dried red pepper into sections, and cut the green onions into sections for later use.

4. Put an appropriate amount of oil in the pot, add peppercorns and stir-fry until fragrant, then add chili peppers, green onions and ginger slices to stir until fragrant.

5. Pour in the duck pieces, stir-fry over high heat until the duck meat is white, then add the potato pieces and stir-fry evenly.

<>6. Add an appropriate amount of warm water, bring to a boil over high heat, and then continue to simmer over low heat until the potatoes and duck are soft and rotten.

How to stew preserved duck to be delicious.

Ingredients2 duck legs, 1 white radish, 1 ginger, 3-4 rock sugar, half a spoon of white pepper.

Steps. 1.Put half a bowl of water in a large bowl, add a spoonful of salt to dissolve in the water, and then soak the duck legs in the water for more than half an hour.

2.Wash the soaked duck legs, wipe them dry, and cut them into small pieces; The turnips are also in cubes; Slice the ginger.

3.Pour a little oil into a wok and heat it; Pour in the ginger slices and stir-fry until fragrant; Then pour in the cut duck leg pieces and stir-fry them together for about five to eight minutes until the oil of the duck leg escapes.

4.At this time, add two bowls of water to the pot, add the radish pieces after boiling, cover and simmer over medium heat for about half an hour. Half an hour later, when you lift the lid, you will see that the soup in the pot has magically turned the same milky white color as milk, and it smells rich.

5.Handful. Add three or four pieces of rock sugar and half a tablespoon of ground white pepper to the soup and cook for a few minutes. Since the duck leg itself has a salty taste, there is no need to add other seasonings when cooking the soup.

The practice of boiling bamboo shoots in dried soup with preserved duck.

Chop the duck into small pieces and soak in water for 8 hours. (The elf chopped it one night in advance and soaked it overnight) dried bamboo shoots, and soaked in water for 2 hours.

After soaking the cured duck, add ginger slices and blanch the water. After soaking the dried bamboo shoots, remove the impurities and then blanch them in the pot.

Blanch the cured duck and dried bamboo shoots and pour them into the electric saucepan. Add ginger slices, dried chili peppers, and soaked oysters. Add enough hot water and 20ml of cooking wine.

Turn on the power and simmer for 2 hours. Add the carrots, season with salt and simmer for another 1 hour. Add chicken broth to taste. Finally, after simmering for another 10 minutes, turn off the power and put on a bowl to serve.

Preparation of radish and duck soup.

Cut the duck leg into pieces and add an appropriate amount of cooking wine to remove the smell with hot water, boil to remove the grease, about 3 minutes, cut the radish into thin strips during the cooking process, and rinse the boiled duck pieces with cold water to wash off the grease.

**Pour in a small amount of oil, add an appropriate amount of garlic and stir-fry until fragrant, add duck pieces, stir-fry quickly, add an appropriate amount of cooking wine, then add hot water, and add shredded radish Continue to cook for 15 minutes.

Remove the pot and add the seasoning, do not put salt, sprinkle some pepper at the end, and add the coriander after serving.

How to preserve the best duck.

1.Hanging storage: If your local room temperature is lower than 20 degrees Celsius and the humidity in the indoor air is less than 60%, you can hang the duck in a cool and ventilated place without sunlight indoors, so that it can be stored for about 3 months, the lower the room temperature and humidity, the longer the storage time.

2.Seal the jar for preservation: Chop the washed and drained bacon into small pieces, and then put it into a ceramic jar.

Then the cooking oil is cooked and cooled and poured into the jar, the amount of oil should be able to soak the duck, and finally seal the mouth of the altar, this method of preserving the duck can be preserved for a year.

The preparation of the salted duck is as follows:

1.Wash the duck legs and set aside;

2.100 grams of salt, plus about 20 peppercorns, and a little star anise, put them in the pot and fry until the salt is slightly yellow, and the peppercorns and star anise gradually come out of the fragrance.

3.Rub the fried salt on the duck leg while it is hot, and rub it more often to let the salt seep in.

The practice of salted duck**44Put the duck leg smeared with salt into a vacuum crisper, and also add the remaining peppercorns in the salt box, cover with a lid, and put it in the refrigerator for about 24 48 hours. During this period, the marinated water can be removed every 5 to 6 hours; Then continue to marinate until 48 hours later.

5.Take out the duck legs, rinse them slightly with water, and remove the peppercorns.

6.Put the duck leg into the pot, add water, cover the duck leg, add a few green onions and a little ginger slices, and cook over high heat.

7.After boiling, pour in some flower carvings, then boil over high heat for 10 minutes, turn to the lowest heat and simmer for about 20-30 minutes.

8.After 20 to 30 minutes, turn off the heat. Fish out the duck and cool it; Be sure to cool through.

9.Once cooled, cut into chunks and finish with a little plain duck soup for boiled duck.

How do you make duck soup for salted duck? I think the duck soup of salted duck, you can put it in the water, add a little salt, slowly use low heat, slowly simmer and cook, the best taste.

Answer: Hello, sun-dried duck, you can cook the duck too dry, first put the water and cook for about 10 minutes, put the fatter part into the pot first, fry until browned, and put in other ducks to stir-fry. Add shredded ginger and stir-fry together, then add water to boil, otherwise when you can't bite and boil some of the remaining soup, add garlic and chili pepper and stir-fry together.

How to preserved duck: 1. Rinse the duck, if it is a whole duck to remove the internal organs, it is best to wipe the abdominal cavity with a napkin. Remember to use a toothpick to prick some small holes in the surface of the duck; 2. Salt, high liquor, five-spice powder; 3. First apply a layer of salt to the duck inside and out, then smear the five-spice powder, and finally spray the white wine on the inside and outside of the duck, of course, you can also use your hands to smear, but you should pay attention to pour the wine on your hands little by little, and then smear it on the duck, do not get rid of the salt and pepper; 4. Put the duck coated with seasoning into a plastic bag, store it in the refrigerator for 2 days, take out the duck, hang it in a ventilated place, hang it for about 2 weeks, in short, let the duck dry completely.

This step is very important, the hanging position must be cool and ventilated, so that the duck will not spoil. The duck will run oil, so it is best to put a piece of grease separator paper on the ground and spread a cloth so that the ground will not be dirty; Second, if it is hung on the window, the screen must be dipped in a toothbrush and washed; 6. The air-dried duck can be put in the refrigerator or hung in a ventilated place for preservation, rinsed when eating, washed off the floating soil on the surface, and then steamed directly in the pot.

Ingredients: 400g lotus root, 400g duck leg.

Excipients: 40g peanut oil, 15g light soy sauce, 10g oyster sauce, 20g cooking wine, 40g chopped pepper, 13 spice grams, 3 grams of chopped green onion.

The practice of braised lotus root with preserved duck.

1. Prepare ingredients.

2. Peel the lotus root, cut the hob pieces, and soak them in clean water for later use.

3. Wash the duck legs with hot water, blanch and rinse again to control the moisture.

4. Remove the oil from the pan and put the legs of the duck legs to stir fragrant.

5. Add lotus root and stir-fry well.

6. Pour in an appropriate amount of water, release soy sauce, oyster sauce and cooking wine and stir well.

7. Add the chopped pepper and stir well, cover the pot and simmer for 20 minutes.

8. When the soup is dry, sprinkle in thirteen spices and stir well.

9. Sprinkle chopped green onion and remove from the pot.

10. Finished product.

Duck meat is more suitable for cooking soup, with mellow taste, nutritious and healthy. There are many ways to stew duck soup, today I will teach you the practice of stewed duck soup, this dish has a relatively light taste, and dried radish slices are added as ingredients, which is light and refreshing, and everyone likes to drink it.

Ingredients: 200 grams of duck, 100 grams of dried radish slices, 1 teaspoon of salt, 1 piece of ginger, 1 shallot, 10 grams of wolfberry.

Preparation of stewed duck soup:

1. Wash and chop the duck, soak the dried radish slices until soft, slice the ginger, cut the shallots into chopped green onions, and soak the wolfberries in warm water for 5 minutes;

2. Pour an appropriate amount of water into the pot, bring the water to a boil, add ginger and duck to blanch for 2 minutes, skim off the blood foam, and remove it;

3. Pour an appropriate amount of water into the casserole, add the duck, then add ginger, boil over high heat, turn to low heat and simmer for 30 minutes;

4. Pour in the dried radish slices, salt, wolfberries and continue to simmer for 10 minutes;

5. Finally, sprinkle with chopped green onions.

Tips: Duck meat is rich in B vitamins and vitamin E, and its fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest.

How to make stewed duck soup delicious, the fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, and there are many ways to make duck meat, among which the stew is also very delicious, so how to make the stewed duck soup delicious?

Steps to make the stewed duck.

1. Blanch half a duck.

2. Put the blanched duck into an electric casserole and add an appropriate amount'Boiling water and ginger on electricity and start simmering. (Ginger more).

3. After the water boils, add the shiitake mushrooms.

4. When you can poke the duck meat with chopsticks, put in the yam and add an appropriate amount of salt. When the yam is cooked, it is stewed.

5. It looks like it has just been stewed.

6. The meat is so bad that I almost can't scoop it out.

7. Very fragrant, very fresh, but not fishy.

8. Let's have a bowl of soup.

The preparation of stewed duck soup1. Prepare the duck meat and clean it, chop it into small pieces for later use.

2. Blanch the cold water in the pot.

3. Boil the water for about 1 minute to remove the blood foam.

4. Remove the water and put it in the clay pot.

5. Add ginger, salt, peppercorns and star anise.

6. Add cold water and add water with the length of the simmering time.

Heat the casserole over an open flame and add more water).

7. I used the method of simmering in water (after simmering for an hour), and the soup was crispy!

8. Put it in a large bowl and sprinkle some goji berries while it's hot! Nutritious and embellished!

9, Min Ruyi stewed duck soup, finished picture.

Clean the duck meat and chop it into small pieces with a knife.

Put the duck pieces in a casserole and pour enough water.

Bring to a boil over high heat to remove the foam from the surface of the duck broth.

Sprinkle a few slices of ginger and a pinch of salt, cover the casserole and continue to simmer for 30 minutes.

Wait until there is a golden oil layer on the surface of the duck soup.

Remove from pan and serve.

First of all, we need to buy fresh duck, and the ingredients used to make the soup must ensure the freshness and the color of the soup can be delicious.

Clean up the duck slag and chop it into pieces and soak it in water to remove the blood, boil a pot of boiling water, put the duck into the pot and blanch the water, then skim off the foam, and wash the duck with water, so that the soup has no peculiar smell and is very refreshing.

Drain the washed duck, put a little salad oil in the pan, and fry the duck pieces when the oil temperature is 70% hot, which is also the key to the thick white color of the soup.

Then add boiling water, pay attention to the hot water, otherwise the soup is not white, boil and boil for more than 20 minutes, you will find that the soup has turned white.

If you want the soup to be thicker and whiter, you can add a little milk to it, which will not only make the soup whiter, but also have the effect of removing the fish.

If you don't have time to make soup, you can add a spoonful of thick soup to the duck soup, which can also make the soup whiter quickly.

Remember that the salt must not be put in until the end of the pot, if the protein is coagulated early, the soup will not turn white. By following the tips above, you can also make a pot of duck soup that is white and thick.

Hello, the white braised soup duck roast is delicious: 1First, cut the raw ham and bamboo shoots into slices and set aside.

2.After the duck is cleaned, add water to the pot, put the duck into the pot and mix the water until there is no blood to continue to flow out, then take out the duck and let it cool. 3.

Chop off the duck's head and neck, and make a few cuts on the duck's body. Knock off the duck's leg. 4.

Cut off the duck's head and neck and put it into the duck's belly. 5.To clean the taro, you can cook it in a pot first, then peel off the taro scalp and cut it into small pieces for later use.

6.Add an appropriate amount of water to the casserole, put the duck, ham slices, bamboo shoots, green onions, ginger pieces, rice wine, and refined salt into the pot, and cook on high heat for 120 minutes. 7.

After adding taro pieces, refined salt, monosodium glutamate, and boiling over high heat in the casserole, pay attention to take out the boiled foam, and then load the bean sprouts and cooked lard, so that a bowl of delicious duck soup is ready.

Summary. Dear Hello I don't want the duck to cook the soup white Method 1: Let the cooked soup cool slightly, you will see a layer of floating oil floating on it, put three or four pieces of kitchen paper (must be kitchen paper) on the soup, stir with chopsticks, and the oil will naturally adsorb on the kitchen paper, so as to achieve the purpose of removing oil.

Dear hello I don't want the duck to cook the soup white Method 1: The cooked soup is slightly cooled, you will see a layer of oil slick floating on it, use kitchen paper (Biyu lead must be kitchen paper) three or four pieces on the soup, stir with chopsticks, the oil is naturally adsorbed on the kitchen paper, you can achieve the purpose of removing oil.

Method 2: If you want to remove the oil better and more thoroughly (suitable for people with weight loss, confinement mothers), let the soup cool, wait for the oil on it to solidify, then remove it with a shovel, and then continue to boil, let it cool, solidify, and remove the bright fat. This is done three times to get the ideal fat-free broth of the base orange Kuanwucha.

Method 3: Try to remove the duck skin before cooking duck soup, so that the natural oil is less light.

Because the protein content of duck meat is very high, so when you cook it, the soup is white and not white, so you boil the water first, and then put the duck meat in it and boil it, and the water will not be white.