How to stew a 3 year old duck What is the best and most nutritious stew for a three year old duck

Chop the old duck and wash it, slice the ginger, blanch the duck meat under cold water in the pot, skim off the foam, boil and remove the dry water, put the fat meat in the pot to fry the oil, take out the fat meat, put in the rock sugar and fry the sugar color, put in the duck meat and fry well, add star anise, cinnamon and ginger and fry until fragrant, pour it into the clay pot, add light soy sauce, white pepper, beer, skim off the foam, boil over high heat and turn to low heat and simmer slowly, boil until one-third of the water is left, add salt to taste, turn on high heat to collect the juice.

Three-year-old duck can be simmered slowly, simmered in a casserole, and the soup that comes out is very fragrant and nutritious. You can make a little sour radish stew duck soup, the stewed taste is particularly delicious, and the taste is particularly fresh.

You can chop it into pieces, blanch the water, put it in the pot, pour more water, put in the ginger slices, and simmer it over low heat for 2 hours.

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Three-year-old duck stewed ginseng is the best and most nutritious. The practice is as follows:1

For an old duck, it is best to choose a male duck that is about 3 years old. 2.Wash the duck and chop it into pieces with a knife.

3.Prepare two or three slices of ginger and about 5ml of cooking wine, and bring them to a boil together with the duck pieces to remove the fishy smell. 4.

Put the boiled duck pieces, ginseng, a handful of dried ginger slices and 2 green onions in the casserole, fill it with water at a time, boil it over high heat first, then turn to medium heat and simmer for an hour, then turn to low heat and boil for 1 hour, when to drink and when to put salt. 5.The duck meat is very bad, and the soup tastes very mellow, so it can be used as a hot pot soup base.

It takes about half an hour to simmer in a pressure cooker and two or three hours in a casserole.

It is recommended to use a casserole for duck soup, so that the taste will be better. Bring to a boil over high heat first, then reduce to low heat and simmer. Before boiling the duck soup, you can first pass the duck meat through the water to remove the blood, so that the color of the soup will look good; During the cooking process, you can put some radishes or other side dishes in the duck soup, so that the stewed duck soup will also have a unique flavor.

Nutritional benefits of old ducks

The benefits of old duck to people can effectively supplement some trace elements such as protein and some calcium and phosphorus in the human body, and can also effectively help digestion. Especially for some people who are weak or malnourished and have edema symptoms, it has a certain effect, and it also has a good effect of softening blood vessels, lowering blood pressure, and also has a certain anti-beriberi effect.

The duck is rich in protein, vitamin B group, niacin, fat, calcium, iron, phosphorus and other trace elements, rich in nutrition, can meet the physiological needs of the human body, but also has the effect of tonifying the kidney, nourishing the stomach, removing tuberculosis and hot bone steaming, relieving cough and phlegm, eliminating edema, and stopping fever and dysentery.

Duck meat is sweet and cool, clear heat and cool blood, and is suitable for people with yin deficiency and internal heat. Duck meat tonifies the kidney, dilutes water and reduces swelling, can assist a variety of edema, and has a good effect on edema during pregnancy. Duck meat can also nourish yin and replenish deficiency, nourish the stomach and nourish the stomach, and has the effect of alleviating physical weakness and improving physical weakness after illness.

Hello everyone, today let's talk about what is good for seven or eight years old duck stew, old duck has the taste of years, old duck can not be stewed alone, it must be paired with something, in order to be nutritionally balanced. Because the quality and taste of the old duck meat have deteriorated, it is no longer fresh and tender, but the taste of the old duck soup is richer than that of the young duck. So, what is better to stew with duck?

Prepare ingredients: 1 seven-year-old duck, 100 grams of bamboo shoots, 50 grams of rice wine, 1 spoon of salt, 1 spoon of sugar, 3 small green vegetables, 2 pieces of ginger, 20 grams of angelica, 20 grams of astragalus.

Cooking steps:1First of all, the old duck that has been killed and dehaired, take out the internal organs, clean it and set aside.

2.Soak high-quality flat-tipped bamboo shoots in rice washing water, and wash them for later use.

3.Put the washed whole duck into a casserole, pour rice wine, add ginger and astragalus and angelica to start boiling on high heat, after the water boils, skim the foam and turn to medium heat and simmer for two and a half hours.

4.During the stewing process, let the taste of the duck be released gently, add the prepared flat-tipped bamboo shoots and simmer for another 1 hour.

5.Add an appropriate amount of salt and sugar to taste, add small green vegetables to blanch and decorate, at this time the duck is stewed, the taste is mellow and nourishing, and the heart is comfortable and healthy to drink a mouthful of big quiet soup.

Tips: Old duck meat is rich in nutrients and delicious, and moderate consumption of duck meat can supplement the nutrients needed by the body. Duck meat can be eaten by most people, especially for those with nutritional deficiencies and weak constitutions. If you are allergic to duck meat, you should refrain from eating it to avoid uncomfortable symptoms.

Material: A seven or eight-year-old duck.

5 slices of ginger and 10 red dates.

10 grams of goji berries.

Method: 1. After the duck is slaughtered, scald it with boiling water, and then take it out and wash it for later use.

2. Cut the duck into small pieces.

3. Put the duck meat into the stewed sedan chair in the pot, add an appropriate amount of water, add ginger slices, red dates and wolfberries, and add 5 grams of salt.

4. Simmer over medium heat for about 2 hours, season to taste and serve.

Precautions: It takes a relatively long time to stew the old duck, so choose a heavier stew pot and add cold water to stew.

Old duck and yam angelica, winter melon, lotus root, Dongzhou, which is the best stew of Cordyceps, 1 yam stewed duck Wash and drain the duck and divide the ginger into two parts, pat the back of the knife loose, wash the shallots and make them into two onion knots, and heat them in a large pot with water, put in 1 copy of ginger, 1 green onion knot, pour in a small spoon of cooking wine after boiling over high heat, and blanch the duck pieces.

How to cook duck to be delicious, among all the meat varieties, duck meat is definitely a nutritious and beneficial kind of meat. Duck meat is rich in protein, and there are many types of amino acids that make up protein, so how to cook the duck to be delicious.

The recipe for duck vermicelli soup

First, cut the duck blood into centimeter pieces and soak them in salted water for a while; Duck gizzard cutting knife, duck intestines to scrape the fat inside, add an appropriate amount of salt to knead and clean, put in water to blanch, duck intestines rolled up and immediately fished out.

Put oil in the pot, stir-fry the green onion and ginger until fragrant, add a bowl of stock and bring to a boil, and put the duck gizzard in first.

Then add the soaked vermicelli and small fried tofu.

After boiling, put the scalded duck intestines in.

Duck blood is very easy to cook, put it in a boil for 2 minutes, then turn off the heat and put it in a soup bowl, add salt, light soy sauce, balsamic vinegar, coriander, pepper, chili oil.

Tips:

1. The ingredients for boiling duck blood vermicelli should be in order, duck gizzard, fried tofu, and vermicelli should be put in first. Put it in at the end of the easy cooking.

2. The duck blood is very tender, pay attention to the heat when cooking, the duck blood will appear pores for too long and become old, and finally put it into the boil for 2 minutes, and there is no raw blood in it to turn off the fire immediately.

The practice of duck soup

A duck, wash and set aside.

Put 4 slices of ginger and 2 tablespoons of cooking wine in a pot under cold water, boil and blanch the water, remove and wash and set aside.

Prepare the ingredients, 5 grams of cordyceps flowers, two white roots, and an appropriate amount of black fungus to soak.

Put ginger in the pan and stir-fry until fragrant, pour in the duck and stir-fry.

Stir-fry until fragrant, add the stock or boiling water, cover the pot and continue to boil for 10 minutes, turn to a simmer and continue to cook for 20 minutes, while pouring cooking wine and chives into it. (Note: Add enough water at one time, don't add water halfway).

Heat it again and wait until the soup is a little thicker and pour in the white.

Boil the white and then put in the black fungus in turn.

Finally, put in the cordyceps flowers before cooking, and burn them a little. &

Add salt, chicken essence to taste, then a pinch of pepper and finally sprinkle with chopped green onions. A delicious pot of duck soup is ready.

The preparation of braised duck

Prepare star anise, ginger slices, garlic and heat a pan.

Pour a little vegetable oil, and stir-fry until fragrant.

Soak the duck in blood 3 hours in advance.

Stir-fry the duck a few times, trying to keep the skin side down so that the skin is crispy.

Until the duck fat is fried dry, you can smell the fragrance at this time.

I add an appropriate amount of light soy sauce and dark soy sauce according to my personal taste, and I add a lot.

Stir-fry to bring out the flavor of soy sauce.

Heat the water, because it has to be stewed for a long time, there is a lot of water, I don't have enough here, and I added a bowl later.

Add cooking wine, cinnamon, dried chili peppers, and it is recommended to have a few more dried chili peppers if you like spicy, which is more delicious.

After boiling on high heat, change to low heat and simmer The meat can be soft for about a few hours, and if the water dries up halfway, you can heat the water, and the low heat is not the smallest fire to turn to the bottom.

Try it with chopsticks, and if you can easily poke it into the duck leg, it means that the meat is soft. Try the taste 5 minutes before the pot, add an appropriate amount of salt when it is light, try to add some hot water and a little sugar to cook for a while when it is salty, and the soup does not need to be boiled dry.

Out of the pot. Sprinkle a few more white sesame seeds.

It's hard work, let's make up for a duck leg.