Today s news is how to make duck soup and what is the recipe for duck soup

Ingredients: 1 duck leg, 1 large bone, 6 shiitake mushrooms.

Excipients: 1 green onion, 4 slices of ginger, 10g of codonopsis, 3 red dates, 20 wolfberries, 3g of sea cucumber, appropriate amount of salt, 25ml of cooking wine, 100ml of milk, a little chicken essence, 30g of garlic paste, appropriate amount of sweet and spicy sauce, appropriate amount of sesame paste, appropriate amount of garlic hot sauce, appropriate amount of sesame oil.

Step 1: Prepare the ingredients.

Step 2: Wash the duck meat and cut it into cubes.

Step 3: Soak the mushrooms, cut the green onion and ginger, wash the codonopsis, red dates and wolfberries.

Step 4: Add an appropriate amount of hot water to the soup pot, add green onion and ginger, codonopsis, red dates, sand cucumber, and shiitake mushrooms and cook over high heat.

Step 5: Blanch the duck meat and bones in a pot with cold water.

Step 6: Blanch the duck and the large bones in the soup pot.

Step 7: Add cooking wine.

Step 8: Cover and bring to a boil over low heat and simmer for 1 hour.

Step 9: This is where the hot pot seasoning sauce is ready.

Step 10: Wash and cut the hot pot side dishes and put them on a plate for later use.

Step 11: Cook the duck soup and remove the green onion and ginger.

Step 12: Add pepper.

Step 13: Add salt to taste.

Step 14: Add the milk again.

Step 15: Add the wolfberries and boil to turn on the heat.

Step 16: Put the duck soup base into the electric hot pot and serve it with side dishes and sauce.

As the saying goes, "eat radish in winter and ginger in summer, don't work for doctors to prescribe medicine", it can be seen that the nutritional value of radish is extremely high, as a common ingredient radish is often used by people to stew soup with meat, today I will share with you a radish duck soup practice.

The duck soup is nourishing, and the nutritious radish is stewed together, which is even more nutritious and extremely nourishing, and it is simply a must-have tonic soup in winter.

The following will share with you the detailed method of this stewed duck with green radish, and friends who like to cook their own dishes should try it together.

See how we do this

Prepare to choose a cleaned duck, first cut off the duck neck, chop into small pieces, and then chop the remaining duck meat into small pieces and put it on a plate for later use.

One green radish, cut in half first, then cut into rolling pieces, and put it in a pot for later use.

Cut the green onions into sections and put them in a pot, cut the ginger into slices and put them together with the green onions.

Grab a few peppercorns and two star anise for later use.

Add an appropriate amount of water to the pot, add the duck meat under cold water, add a little cooking wine to remove the smell, and turn it a few times with a spoon to heat the duck evenly.

After the water boils, skim off the foam, blanch for about 3 minutes, and remove the water.

Add a spoonful of cooking oil to another pot, pour it out after fully sliding the pot, then add half a spoonful of cooking oil, sprinkle with a little salt, pour in the duck meat, turn on high heat and quickly stir-fry, pour out the oil after one minute.

Add an appropriate amount of water to the pot, pour in green onions, ginger and ingredients, add 3 grams of salt, and 1 gram of sugar to enhance freshness.

After the water boils, add the duck meat and green radish, add 5 grams of white vinegar, adding white vinegar can make the duck meat easier to cook.

Turn on high heat and cook for about 3 minutes, turn off the heat, then pour the duck meat and soup into the casserole, change to low heat and simmer for 45 minutes.

After 45 minutes, lift the lid, add 2g of chicken broth and stir to dissolve.

Put it in a soup pot, sprinkle a little green onion and coriander, drizzle with a little sesame oil, and serve.

Well, this nutritious and delicious duck stew with green radish is ready.

Here are the ingredients and seasonings used:

Ingredients: green radish, duck, green onions, ginger, Sichuan peppercorns, star anise.

Seasoning: salt, white vinegar, chicken powder, sugar, cooking wine, sesame oil.

If you have different practices and suggestions, please leave a message in the comment area, thank you for your **, if you like our article, please help like and**, please pay attention to the first chef, we will see you next time.

7811 Read.

The simplest duck broth.

Cantonese duck soup in autumn.

Sichuan authentic duck soup recipe.

What is the best soup for duck and duck.

The practice of Guizhou duck soup is complete.

The home cooking method of duck soup is as follows:Ingredients: 500g of duck meat, 300g of duck blood, 50g of Yuzhu, 50g of sea cucumber.

Excipients: appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger.

Steps: 1. 500 grams of duck meat.

2. 300 grams of duck blood.

3. 50 grams of polygonatum japonia.

4. 50 grams of sea cucumber.

5. Put the jade bamboo and sand cucumber into the stew package and set aside.

6. Set aside green onion and ginger.

7. Put ginger slices in a pot of boiling water and boil them, add duck and duck blood to remove the fishy smell and foam.

8. Put ginger slices in a pot of boiling water and boil the duck blood to remove the fishy smell and foam.

9. Remove the duck blood and set aside.

10. Put the duck meat and ginger slices into a saucepan and simmer for 2 hours. When it is almost cooked, add the duck blood, then add salt, monosodium glutamate, and green onion to taste.

The home cooking method of duck soup is as follows:1. Wash the duck first and chop it into small pieces. Peel the white radish and set aside. Slice the green onion into pieces and slice the ginger.

2. Pour clean water into the pot, put in the duck pieces, skim off the blood foam after boiling over high heat, and then continue to cook for 5 minutes, and then rinse the duck with clean water to remove the foam. Blanch the duck pieces of water and do not lose.

3. Take a pot (or wash the appropriate pot), pour in clean water, add duck pieces, star anise, Sichuan pepper, green onions and ginger slices, and then pour in rice wine.

4. After boiling over high heat, pour in the cut white radish pieces, open the lid and cook for 5 minutes, then pour in the duck soup package, cover the lid and turn to medium-low heat and simmer for 1 and a half hours. Before removing from the pan, add salt to taste.

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 is 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.

How to make duck soup: prepare to clean up the ingredients (duck, radish, ginger, peppercorns, etc.); Pour the duck pieces into a dry pan and stir-fry; After the water boils, pour in the fried duck pieces and radish, add the prepared ginger and peppercorns; Pour the duck pieces into a pressure cooker along with the soup and cook.

Old duck soup is a characteristic traditional dish along the river in Anhui Province, and the main raw materials are live duck, radish, ginger, Sichuan pepper, refined salt, etc. The soup is clear and mellow, the taste is delicious, the duck fat is yellow and bright, the meat is crispy and mellow, it is a kind of mass consumption soup pot food integrating food health preservation and traditional nourishment.

How to make duck soup: remove the internal organs of the fresh duck, clean it, and cut it into small pieces; Rinse the sour radish with water and slice it, and pat the ginger to set aside. Pour the duck pieces into a dry pan and stir-fry until the water vapor is stopped.

After the water boils, pour in the fried duck pieces and radish, then add the prepared ginger and peppercorns, and pour the duck pieces and soup into the pressure cooker to cook.

Is duck soup a hair product?

Duck soup is not a hair thing. Sour radish and duck soup is a famous dish of the Han nationality and a classic stew in Chongqing cuisine. The main ingredients are duck and sour radish, and the main cooking process is stew. Moreover, the scientific consumption of these foods is better for all kinds of nutritional supplements that our body needs.

Ingredients: duck, dried radish, rice wine, sour radish, pickled pepper, pickled ginger, green onions, cooking wine, light soy sauce.

Method 1: Prepare the raw materials, and soak the dried radish.

2. Cut the dried radish into sections, cut the green onion into sections, and chop the duck into pieces.

3. Blanch the duck in hot water, add some cooking wine and a few slices of ginger when blanching.

4. Add boiling water, blanched duck pieces, pickled peppers, pickled ginger, sour radish, dried radish, rice wine to the casserole, boil again on high heat and then change to low heat for two hours.

5. Remove the excess grease on the surface before cooking, add a little light soy sauce according to taste, and sprinkle with chopped green onions.

Yam duck soup.

Ingredients: duck, yam, salt, rice wine, ginger, wolfberry.

Method 1: Wash the duck and yam.

2. Peel the yam and cut it into hob pieces, soak it in water with white vinegar, and wash the duck after chopping it.

3. Prepare shallots, ginger slices, wolfberries and rice wine.

4. Put the duck meat in a pot under cold water, blanch it and wash it.

5. Fill the casserole with water, add the duck meat, shallots and ginger slices.

6. After the fire boils, skim off the foam and pour in the rice wine.

7. Cover the fire and boil for 10 minutes, then turn to low heat for an hour and a half.

8. After that, turn to high heat and add the yam, and then turn to low heat and simmer for half an hour.

9. Add the wolfberries, finally add salt to taste, turn off the heat and remove from the pot, and sprinkle with chopped green onions.

Hello, duck soup is a nutritious, nourishing and healthy soup, the method is as follows: Required materials:- A duck (about kilograms)- Angelica sinensis- Astragalus- Codonopsis- Wolfberry- Ginger slices, Shishou- Cooking wine- SaltSteps:

1.Clean the duck and chop it into cubes for later use. 2.

Cut the ginger slices into slices and set aside. 3.Put the duck pieces into the pot, add an appropriate amount of water and cooking wine, bring to a boil over high heat, skim off the foam, and then add the ginger slices.

4.Put the washed angelica, astragalus, codonopsis and wolfberries in a pot and continue to cook over medium heat for 2-3 hours until the duck meat becomes very tender. 5.

Finally, add an appropriate amount of salt to taste according to taste. Lead Xun additionally note:1

The duck soup should be cooked for a long enough time to fully extract the nutrients of the duck meat and herbs. 2.If conditions allow, it is best to use a saucepan to make duck soup, which can better preserve the nutrients and taste of the soup.

3.The dosage of herbs can be adjusted appropriately according to personal preferences and needs.

Dear, I have helped you find the results: the method of duck soup: 1. Wash the duck and yam; 2. Peel the yam and cut it into hob pieces, soak it in water with white vinegar, and wash the duck after chopping it. 3. Prepare small green onions, ginger slices, wolfberries and rice wine; 4. Put the duck meat in a pot under cold water, blanch it and wash it. 5. Fill the casserole with water, add the duck meat, shallots and ginger slices. 6. After the fire boils, skim off the foam and pour in the rice wine. 7. Cover the fire and boil for 10 minutes, then turn to low heat for an hour and a half. 8. After that, turn to high heat and add the repentant yam, then turn to low heat and simmer for half an hour; 9. Add wolfberries, finally add stuffy salt to taste, turn off the heat and remove from the pot, and sprinkle chopped green onions after cooking.

Duck soup is a very common soup that refers to a soup made with duck as the main ingredient. Duck meat contains more B vitamins and vitamin E, the fat is easier to digest, and it also contains more protein, which is a good product for nourishing qi. Hope mine is helpful to you.