What ingredients are needed to prepare the duck soup

These are detailed below. Old duck soup is a characteristic traditional dish along the river in Anhui Province, and the main raw materials are live duck and refined salt. 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 gourmet health, traditional nourishment, and folk food therapy.

Method: 1. Wash the duck after removing the internal organs 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 into the pressure cooker along with the soup.

Cooked. <>

Simmer for 20 minutes and serve.

Finished product).

Duck soup. Ingredients]: A duck.

Ingredients]: winter melon, fresh tea tree mushroom (or shiitake mushroom), wolfberry, ginger, method]: 1: wash and chop the duck, slice the ginger; Wash the vegetarian dishes and set aside;

2: Blanch the duck (purpose: remove impurities and remove the smell) - boil a little water in the pot to drown the duck meat; When the water is just boiling, pour the duck pieces into the boiling water, cook for about 2 minutes, turn off the heat, and scoop up the duck meat.

3: Transfer the duck pieces to the casserole, add ginger, bring to a boil over high heat, add an appropriate amount of salt, and simmer for about an hour; (Generally, the duck has more subcutaneous fat, and the soup will be a little more greasy, so there is no need to add additional oil).

4: Finally, add winter melon, wolfberry, fresh tea tree mushroom, etc., simmer over low heat for about 30 minutes, stew until the duck meat is cooked and soft, add chicken essence, monosodium glutamate, pepper to taste and serve.

<>1. Sour radish and duck soup. Seasoning: sour radish, mushroom, fungus, yellow flower, wolfberry, sea cucumber, salt, chicken essence, Sichuan pepper, pepper, green onion, ginger.

2. Duck soup with fresh bamboo shoots. Seasoning: smoked ham, tangerine peel, fresh bamboo shoots.

3. Sand cucumber and jade bamboo duck soup. Seasoning: northern sand cucumber, jade bamboo, ginger.

4. Duck soup with white fruit branches, bamboo, winter melon, and duck. Seasoning: 100 grams of ginkgo seeds, 100 grams of bamboo, 1000 grams of winter melon, 20 grams of seeds, 3 slices of ginger, tangerine peel.

5. Duck soup with lotus seeds, winter melon, and melon. Seasoning: 300 grams of lotus seeds, 1000 grams of winter melon, 1 lotus leaf, tangerine peel, 3 slices of ginger.

6. Duck stewed with oysters and soy sauce. Seasoning: 60 grams of seeds, 30 grams of Huaishan, 100 grams of dried oysters, 3 slices of ginger.

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.

Ingredients: half a duck, 5 grams of cordyceps.

Seasoning: 2 teaspoons of salt, a pinch of shallots, 5 grams of ginger slices, 2 tablespoons of rice wine, a pinch of wolfberry.

Steps: 1. Wash the duck, and when cleaning the duck, it is best to remove all the fat under the skin, so that the stewed soup will not be too greasy, and prepare Cordyceps.

2. Prepare ginger slices, wolfberries and rice wine.

3. Chop the duck into large pieces, blanch the pot under cold water, and then pick it up and wash it.

4. Put the washed duck pieces into the stew pot, add water, then add ginger slices and rice wine, the stew pot is also simmering over low heat, do not add too much water.

5. After powering on, cover and choose the stewed chicken and duck soup stall for 2 and a half hours.

6. Wash the cordyceps sinensis with clean water and soak it in a little water.

7. When there is still half an hour left in the simmering time, open the lid and pour all the water and cordyceps in the bowl into the liquid, then cover and continue to stew.

8. When the time is up, open the lid and add salt to taste, mix well and remove from the pot.

Materials. Ingredients: Half a duck.

Excipients: 1 piece of fresh ginger, a little salt, and an appropriate amount of cold water.

1. Half of the duck is feathered, and the old skin on the soles of the feet is also peeled clean.

2. Chop it into small pieces with a sharp knife, the bones of the duck are very hard, so the knife must be stable and ruthless, and there should not be too many suspicious bones.

3. Put the duck pieces into a basin and wash them twice with cold water to remove the excess blood.

4. Scoop the duck pieces into the casserole, and then pour a sufficient amount of cold water, try to pour enough water at a time, if you need to add water halfway, you must also heat the water.

5. Sit the casserole on the electric ceramic stove, when the soup is about to boil, there will be a large amount of foam, which is the blood water in the duck meat, and the foam will be cleaned with an oil skimmer, which will last about 5 minutes.

6. Sprinkle a few slices of fresh ginger, cover the casserole, turn the heat to Variable 2 or 1, and simmer slowly to make the duck meat more rotten and the soup more delicious.

7. When the time comes, look at this pot of duck soup, there is a layer of yellow duck soup floating on the surface of the soup.

8. The duck soup is very clear, sprinkle a little salt, and take advantage of the warmth to have two bowls.