How to stew duck with water fishHow to delicious method? 10

Belly wrapped in longevity with mountain spring soft-shelled turtle, duck, winter melon cup, fresh mushroom as the material, is a nourishing longevity of the medicinal food dish, and each winter melon cup to be finely carved by the chef, the dish is exquisite.

Eating duck has a lot of effects, and the general population can eat it, and many families will often use duck to stew soup, but how should duck soup be made more delicious?

1. Duck soup with tangerine peel and lotus seeds

The effect of this duck soup is mainly to strengthen the spleen and dispel dampness, and the humidity is heavier in spring, so you can use this duck soup at this time, and you can also add barley to this duck soup. Prepare the ingredients first, tangerine peel, lotus seeds, lilies, red dates, wolfberry, white poria, dried Huaishan, figs, prepare these ingredients, soak them for later use, cut the duck into pieces, blanch it in boiling water, wash it, and then add a small amount of oil and salt to the pot, put the duck meat into the pot and fry it, and finally put the duck meat into the stew pot, and the Chinese medicinal materials are also put in together, first boil over high heat, and finally turn to low heat, and then boil for about two hours. <>

2. Cordyceps flower duck soup

This duck soup can nourish yin and reduce fire, clear heat and detoxify, which is very suitable for summer use. Cordyceps has a flat flower nature, is rich in protein, and can also comprehensively regulate the internal environment of the human body, enhance the body's immunity, anti-oxidation, and anti-aging effects.

The main ingredients are cordyceps flowers, red dates, ginger, cooking wine, and salt. After the duck is cut into pieces, blanch in boiling water, take out and clean it for later use, and then put the duck, cordyceps, and ginger slices into the soup pot, add an appropriate amount of water, and then slowly boil it, and wait for the duck soup to be cooked, and then add an appropriate amount of salt.

3. Ginseng duck soup

This soup is also more suitable for summer use, it can remove edema, nourish the spleen and moisturize dryness, and clear away heat and poison. This duck soup is very simple, the ingredients are mainly American ginseng, ginger, and salt. According to the previous method, after the duck is blanched, put it in the soup pot, then add the codonopsis ginger, slowly boil it in the pot, and then add salt after the soup is ready.

The time of cooking soup is mainly set according to the heat of your own soup pot, and the time will vary from one soup pot to another.

First of all, you need to cut the duck into small pieces and clean it, wash the pot and burn the oil, fry the duck pieces over low heat until the surface is golden, pour in ginger pieces, pour in cooking wine, stir-fry evenly, pour in a large bowl of water and boil over high heat, cook into milky white soup, and then pour the duck soup into a casserole, add chive knots, simmer over low heat for an hour, use a spoon to skim off the foam on it, add red dates and lotus seeds to the duck soup and adjust to low heat, simmer for half an hour, add salt and pepper, and season it.

Hello, you can use fish maw to make duck soup. Prepare fish maw, duck, Huaishan, round meat, ginger, the method is to first clean the duck and then remove the internal organs, cut into pieces, ginger, round meat, Huaishan wash, fish maw soaked in water, cut into shreds. Put all the ingredients into the stew pot, add an appropriate amount of boiling water, cover the stew pot, and simmer for 3 hours.

After the duck is cleaned, put in fresh cooking wine, oyster sauce and soy sauce, marinate for about two hours, and then boil the oil and add some green onions, ginger and garlic to stir-fry until fragrant, put the duck in and then add water to stew for about half an hour, add a little less salt, add a little oyster sauce, and stew for about two hours, which is very delicious.

Remove the duck feathers and wash them, put them in boiling water, cut the lean meat into thick slices, boil the water, put in the duck, lean meat, yam, longan, wolfberry, ginger slices, boil for three hours, season with salt and light soy sauce. This stew is especially delicious.

How to make teal duck:Ingredients: 650 grams of duck.

Excipients: 2 green onions, 2 teaspoons cooking wine, 4 grams of Sichuan pepper, 4 grams of salt, 3 slices of ginger.

Steps: 1. Prepare the ingredients.

2. Wash the duck meat and drain the water.

3. Soak the peppercorns and wash them.

4. Wash the ingredients, slice the ginger, and cut the green onion into sections.

5. Put the duck meat into a container, add the green onion and ginger slices.

6. Add salt and stir well with cooking wine.

7. Cover with plastic wrap and marinate for 3 hours.

8. Boil hot water in a pot, add duck meat, cover the pot and steam until the ingredients are cooked through.

9. Steamed duck meat.

10. Remove the peppercorns, ginger and shallots from the duck meat, let it cool for a while, and then chop the duck meat into small pieces and put it neatly on the plate.

1. Prepare ingredients: duck meat, yam, corn, ginger, wolfberry, cooking wine, water, salt. 2. Cut the duck meat into small pieces, put in the ginger slices in a pot under cold water, and add 2 tablespoons of cooking wine.

3. After boiling over high heat, remove the foam, then remove and rinse. 4. Cut the corn into pieces, peel the yam and cut it into pieces, and soak it in water to prevent oxidation. 5. Put the duck pieces and corn into the casserole and add water.

1. Prepare ingredients: duck meat, yam, corn, ginger, wolfberry, cooking wine, water, salt.

2. Cut the duck meat into small pieces, put in the ginger slices in a pot under cold water, and add 2 tablespoons of cooking wine.

3. After boiling over high heat, remove the foam, then remove and rinse.

4. Cut the corn into pieces, peel the yam and cut it into pieces, and soak it in water to prevent oxidation.

5. Put the duck pieces and corn into the casserole and add water.

6. Bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

7. Add the yam, bring to a boil over high heat, then change to low heat and continue to simmer for 20 minutes.

8. Add wolfberries and salt and simmer for 5 minutes.

Ready to cook after a few minutes.

The best pairing for duck soup is as follows:

1. Stewed duck with fish maw:

Ingredients: 300 grams of fish maw (fish maw, fish maw), 1 duck (about 500 grams), 30 grams of Huaishan, 15 grams of round meat, 2 slices of ginger.

Method: 1. Sort out the duck, remove the internal organs, and chop the pieces; Soak the fish maw in water and cut into shreds; Wash the mountain and soak it in water for half an hour; Wash the ginger and round meat.

2. Put all the ingredients into the stew pot, add an appropriate amount of boiling water, cover the stew pot, simmer in water for 3 hours, and season for use.

2. Stewed duck with fish gelatin round meat:

Ingredients: 90 grams of fish gelatin, 2 ducks (about 600 grams), 30 grams of dried Huaishan, 30 grams of round meat.

Method: 1. Duck slaughtering, dehairing, gutting, and then chopping; Soak the fish maw in water and cut into shreds; Soak in water for 1 hour; Wash the meat.

2. Put all the ingredients into the stew pot, add an appropriate amount of boiling water, cover the stew cup, and simmer for about 3 hours before seasoning and eating.

Winter melon and duck pot.

**, clear away heat and fire, lower blood lipids, moisten the lungs, prevent cancer, tonify kidney qi, and beautify.

Nutritional value: protein, sugar, carotene, vitamin E, niacin.

Suitable for people: generally people can consume, especially after cancer chemotherapy.

Contraindications: Patients with chronic enteritis and colds should not eat.

Required Materials: 400 grams of winter melon and half a duck.

Method. 1. Wash the winter melon duck pot, cut it into pieces, blanch it with boiling water and remove it; Peel and wash the winter melon and cut into slices; Wash the goji berries and soak them.

2. Put the pot on the fire, heat it, put the duck pieces into the dry fry until the duck fat seeps out, and remove it.

3. Put the soup pot on the fire, pour in enough stock, put in duck pieces, winter melon slices, ginger slices, green onion segments, boil over high heat, transfer to low heat and boil for 1 hour, add wolfberry, salt, monosodium glutamate to taste, and sprinkle coriander segments.

Efficacy and function.

Winter melon is rich in vitamin B1 and sun, which has anti-cancer and anti-cancer effects. Duck meat is rich in niacin, which can promote blood circulation and effectively lower blood pressure. Winter melon and duck pot can effectively clear away heat and fire, prevent various sudden diseases caused by fire, especially suitable for cancer or chemotherapy patients.

Winter melon can have a diuretic effect, eat it with water duck, it can have the effect of fire prevention and fire reduction, it is a good recipe for people who are often on fire, and it can also promote blood circulation, which is good for disease resistance, and can also moisten the lungs and kidneys.

1. Slaughter the duck, wash it and put it away.

2. Heat oil in a hot pan, add ginger, duck and dried chili peppers and stir-fry over high heat, add a little sugar, and continue to stir-fry.

3. Stir-fry until the duck's water evaporates and dry, and the oil can be seen at the bottom of the pot.

4. Add cooking wine and liquor and stir-fry a few times.

5. Turn down the heat and add light soy sauce and dark soy sauce, stir-fry evenly.

6. Fry to a certain extent and add water, the water level is higher than that of the duck.

7. Add an appropriate amount of salt, cover the pot and cook on high heat for about 30 minutes, turn to low heat and cook for 1 hour.

8. Open the lid and reduce the juice over high heat.

Cuttlefish and duck soup.

Ingredients: 1 duck, 3 cuttlefish, 1 ginger, 2 green onions, half a bowl of rice wine.

Method: Cut the duck into pieces and blanch it, soak the cuttlefish and cut it into slices;

2. Then put duck pieces and cuttlefish in the clay pot, add ginger slices and green onion knots, and inject enough cold water;

3. Then boil over high heat, turn to low heat and boil for 1 hour, and pour in half a bowl of rice wine after 1 hour;

4. After boiling again, turn to low heat and cook for 1 hour before serving.

Tip Cuttlefish has its own salty and umami flavor, so this soup does not need to be seasoned.