The home cooked practice of stewed duck soup, the home cooked practice of stewed duck soup

Ingredients: half a hemp duck, 5 grams of Cordyceps militaris, and an appropriate amount of bamboo shoots.

Excipients: appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt.

Steps: 1. After washing the cordyceps, soak it for 10 minutes.

2. Cut the bamboo shoots into small pieces and soak them in hot water for 20 minutes.

3. Soak the duck meat in bloody water, and try to remove the fat when processing the duck meat, so that the soup will be refreshing and not greasy.

4. Put the washed duck meat into the pot, add cold water and ginger slices to boil and then cook for 2 minutes, so that the duck can drain the blood.

5. Put the cleaned Cordyceps militaris, bamboo shoots and duck meat into the pot.

6. Add an appropriate amount of ginger and cooking wine.

7. Add an appropriate amount of water, generally make soup: the ratio of water and materials is 3:1, bring to a boil over high heat, simmer for two hours, and add salt to taste.

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.

Practice 2. Ingredients: 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 tastes 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.

Ingredients: 1 duck, 8 cordyceps, appropriate amount of green onion (green onion, shallot), a spoonful of cooking wine, and an appropriate amount of ginger.

2. Wash and chop the duck into pieces.

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

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

5. Scoop up, wash and set aside.

6. Soak Cordyceps in water.

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

8. 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.

9. After the water is boiled, after the blood is removed, cover and stew slowly over low heat, stew for about three hours, and when it simmers for two hours, add Cordyceps and stew for another hour or so.

10. Finished product.

Homemade duck soup takes seven steps. 1. Chop the duck into small pieces, wash off the blood, blanch the water and boil it to remove the foam, and then remove the water.

2. Prepare ginger and shallots.

3. Prepare medicinal materials: lily, red dates, longan, wolfberry, almond, Huaishan.

4. First boil a pot of boiling water with ginger, shallots and cooking wine.

5. Add the herbs and duck pieces and boil them first.

6. Then turn to a simmer for 2 hours.

Here's how to make the home-cooked duck soup:Ingredients: 2 catties of duck, 8 shiitake mushrooms, 2 dried chilies, 2 green onions, 4 slices of ginger, 1 spoon of cooking wine, 1 spoon of white vinegar, appropriate amount of salt.

Step 1: Soak dried shiitake mushrooms.

Step 2: Blanch the duck meat: add salt to the cold water, blanch the duck meat, white vinegar and cooking wine to the blood foam.

Step 3: Drain the duck meat, reduce the oil in the pot, fry the duck meat until golden brown, then add ginger shreds, green onions, and two dried chili peppers and stir-fry until fragrant.

Step 4: Heat water, duck meat, mushrooms, and salt in a pressure cooker for 30-40 minutes. The amount of water is not over the duck meat.

Step 5: When the time is up, let's have some chopped green onions.

Step 6: Out of the pot! It tastes great.