How to make a good soup for a male duck, how to make a good soup for duck stew

Duck soup. Ingredients: 1000g of duck meat

Seasoning: Appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, and persimmon pepper.

Amount. Preparation of duck soup.

1.Boil the duck in boiling water for 3 minutes to remove the blood.

2.Remove and overheat.

3.Put down the ginger slices and chili peppers and pour in the cooking wine.

4.Put the duck in a soup pot and pour in the appropriate amount of water.

5.Cover the lid, bring to a boil and simmer over low heat for more than an hour.

6.Add salt to taste before cooking, and add green onions to increase the fragrance.

What is the best duck to use for duck soup.

It is recommended to use the duck. Normally, when stewing duck soup, there is no specific saying whether you want an old duck or a young duck, but many people will choose old duck for duck stew, because the nutrient content of old duck is relatively high, and the nutrient content is more stable than that of young ducks.

Tips: When choosing duck stew, you need to pay attention not to stew it for too long, otherwise it will easily cause the duck meat to be very hard and not taste very good when eaten.

Is the old duck soup better for male duck or female duck.

Both male and female ducks are acceptable, mainly because they are old ducks or not. Duck stew in duck soup can be used for both male and female ducks, but the duck meat is more chewy, and some people think that the duck soup stewed by the female duck is more delicious. But stewed duck soup must choose more than a year old duck, you can remove the feathers on the surface of the duck, to see if there are many young hairs in it, more young hair, indicating that it is a young duck.

If the capillary is thick and smooth, it means that it is an old duck, and you can also see the soles of the ducks, and most of the calluses on the feet are old ducks. You can also touch the duck's trachea, the hard one is the old duck; On the contrary, it is a tender duck.

Do you want to blanch the stewed duck soup?

It is recommended to blanch the duck meat before stewing the duck soup, so that the stewed soup is not fishy. Because duck meat contains blood water, and there are more fishy substances in blood water, blanching can remove these fishy substances. When blanching, you should pay attention to skimming off the surface foam, which is the fishy substance in the duck meat, and you can also add ginger and cooking wine to blanch the water together to remove the fishy effect.

After blanching the duck, remove it and rinse it again with cold water.

What is the best duck to use for duck soup Is it better to use a male duck or a female duck in duck soup.

Duck soup duck meat is not the fatter the better.

Not. If you look closely, you will find that when people fry duck or stew duck in life, the size of the duck they choose is not the same, and they generally choose a larger one when they fry the duck, because there is more protein and fat in the fat duck, and the fried duck will be more tender and have a better taste. But when stewing duck soup, you will choose a relatively thin duck, the soup is light and delicious, and the soup stewed out of the duck that is too fat is greasy, and the taste is not very good.

Ingredient list: 300 grams of winter melon, 300 grams of old duck meat, 6 grams of salt, 3 grams of monosodium glutamate, 2 grams of pepper, 10 grams of cooking wine, 10 grams of green onions, 6 grams of ginger slices, 3 grams of sesame oil, 1000 grams of broth.

Specific steps:1Peel and cut the winter melon into pieces, chop the duck into pieces and wash it.

2.Put the duck pieces in a pot, add water to cover the duck pieces, bring to a boil over high heat, skim off the blood foam and impurities, and then remove and wash.

3.Re-add water to a clean pot, add duck pieces, green onions, ginger slices, bring to a boil over high heat, turn to low heat and simmer for 1 hour.

4.Add the melon cubes and continue to simmer for 30 minutes until the duck pieces and melon are fully cooked.

5.Add salt, monosodium glutamate, pepper, cooking wine, sesame oil and other seasonings, which can be adjusted according to taste.

6.Finally, add the stock and continue to cook for 5 minutes.

The above steps are for your reference, and you can adjust the amount of ingredients and simmering time according to your personal taste.

Duck soup is a very nourishing dish, and how to cook duck soup is very particular, especially the cooking time and the ingredients needed. Today, I will teach you to cook duck soup with scallops and winter melon, in addition to duck meat pieces, dried scallops and winter melons are also added to cook together, and the duck soup is mellow and fragrant, fragrant and refreshing.

Ingredients: 500 grams of duck meat, 300 grams of winter melon, 35 grams of salted fish, appropriate amount of ginger slices, 20 grams of dried scallops, 1 tablespoon of salt.

How to make duck soup:

1. Wash and chop the duck meat into pieces, cut the winter melon into pieces, and cut the salted fish into pieces;

2. Add duck meat to the pot, add 1 tablespoon of cooking wine to blanch, and remove it;

3. Put salted fish and scallops in the pot and fry them, and remove them;

4. Pour salted fish, scallops, duck meat and ginger slices into the casserole, add an appropriate amount of water, and cook for 30 minutes;

5. Add the winter melon, cook for 30 minutes, and add 1 tablespoon of salt.

Tips: It is best to blanch the duck meat before making the soup, as the resulting duck soup is more nourishing and not greasy.

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.

The first is the selection of materials: a whole Muscovy duck or water (hemp) duck (most of the Beijing duck in the Jinan market, fat and greasy, the medicinal effect is not good, you must carefully identify it when buying) about 1000 grams, cut into pieces, boil with water and pick it up, and then wash it with water for later use; 300 grams of aged Huadiao wine (preferably Guyue Longshan or Tower); 10 grams of angelica and astragalus are washed and wrapped in gauze; 100 grams of dried tea tree mushrooms are washed and set aside, and bamboo sunflower can also be used.

Put the duck pieces into the pot and add water (about 2000 grams of water), put the medicine bag and tea tree mushrooms together (if it is with bamboo sunflower, wait for the duck soup to boil and then put it into the boil), boil over high heat, this is to add Huadiao wine, and simmer for 2 hours instead (add salt after an hour and a half in the middle, don't add monosodium glutamate and chicken essence, it will destroy the original umami).

Attached: Jiangnan duck soup.

Ingredients: salted duck, dried pickled bamboo shoots, ham, zongzi leaves, Chinese cabbage, a little monosodium glutamate, a little chicken essence powder, etc.

Method: After boiling the cut salted duck, dried bamboo shoots, ham and zongzi leaves for more than ten minutes, add the Chinese cabbage, then use a little monosodium glutamate, a little chicken essence powder, and season it.

Key points: Do not use the bare duck but the salted duck, because the subcutaneous fat of the bare duck is too much, and the soup will be very greasy, in addition, the salted duck itself has a salty taste, so that the soup naturally brings the duck flavor and salt taste, remember not to put salt when seasoning, so as not to be too salty.

This is a very traditional Shanghainese dish, and authentic Shanghainese people must order it when they bring their friends to the restaurant. The traditional method is salty and heavy oil, but after improvement, the saltiness is moderate, and the soup is not greasy.

Go to the market to buy half a cut salted duck, after eating the meat, put the head, neck and broken bones into the pot together, add water and beer together and boil over high heat, change to low heat and boil until milky white, and then add shredded green onions, pepper, monosodium glutamate, delicious salted duck soup is ready.

The duck soup is delicious according to the following recipe:The duck is cleaned after handling the internal organs.

Wash and cut the sour radish, ham and shiitake mushrooms into shreds and slices, wash and cut the green onion and ginger into segments and slices for later use.

Put lard in a pot to boil and heat, stir-fry ginger, green onions, and peppercorns, and put the duck into the pot to stir-fry until fragrant and fishy.

Then don't get up the casserole and pour in the broth, shiitake mushroom slices, sour radish slices, ham slices and cook for 5 hours, finally put in the duck, add a little salt, white pepper, chicken essence, cooking wine, and cook for another 2 hours before serving.

Ingredients: 500 grams of duck, 500 grams of corn, auxiliary ingredients, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic.

Steps. Step 11 of the preparation of corn stew duck soupWash the duck and cut it into cubes and blanch it in hot water.

Step 22 of the method of making corn stewed duck soupPut ginger and garlic in the rice cooker, and add half a pot of water.

Step 33 of the preparation of corn stewed duck soupAdd the blanched duck.

Step 44 of the preparation of corn stewed duck soupAdd the corn (fruit corn is used), add a small amount of cooking wine and simmer for 2 hours.

Step 55 of the preparation of corn stewed duck soupThe stewed soup is seasoned with salt and is very sweet.

Tea tree mushroom duck soup preparation.

Tea tree mushroom has the effect of anti-aging, the old duck has the effect of nourishing the five organs, using the tea tree mushroom to cook the duck soup not only plays a role in nutrition and nourishment, but also does not consume too much fat, makes people feel too greasy, it is really a good product for nourishing in autumn and winter.

Ingredients] half a net fat duck (about 1000 grams), 50 grams of dried tea tree mushrooms.

Accessories] 4 cups of broth, appropriate amount of refined salt and monosodium glutamate, a little pepper, 5 grams of green onion knots and ginger slices, and 1 teaspoon of cooking wine.

Steps:1Soak the dried tea tree mushrooms until soft, blanch them in boiling water and cut them into sections;

2.Chop the fat duck into pieces, put it into the pot with cold water, and add cooking wine;

3.After boiling, boil the fat duck for about 5 minutes, remove it, rinse it with water to remove the foam, and control the moisture;

4.Pour the stock into the pot, add green onions, ginger slices, cooking wine, refined salt, monosodium glutamate and pepper, boil to remove the foam, and set aside;

5.Take a clean glass bowl, first fill in the duck pieces, and then put the dried tea tree mushroom segments on the duck meat;

6.Infuse the seasoned soup, cover with a lid, seal with plastic wrap, and steam over medium heat for 2 hours.