Practice of nourishing old duck soup in autumn and winter

How to make the old duck soup delicious? It happened that I stewed old duck soup at noon today. Old Duck Soup We have a saying there: Drinking old duck soup can dispel dampness and keep out the cold, and it is a good product for dispelling dampness and dispelling cold.

This duck is very important if you want to make old duck soup. You need a serious old duck, that is, a native duck who can roar over mountains and ride the wind and waves. Duck meat has a high protein content, and its iron content is twice that of beef and four times that of chicken. Anemic friends should eat more. It's a pity not to eat old duck soup after beginning of autumn. Introduce two kinds of old duck soup, sour radish old duck soup and radish twisted skin old duck soup.

Sour radish old duck soup

Preparation materials:

A fresh old duck, a bag of old duck soup seasoning, a bag of old sour radish, chicken essence, a little cooking wine, a slice of ginger, shallots and pepper.

Exercise:

1. Fresh old ducks are soaked in clean water 1 hour, then cleaned and cut into large pieces. Because it is best to make soup in large pieces, it will be more reassuring and cleaner to clean it yourself. )

2. Wash the old ginger, cut some ginger slices and beat the rest. Wash the shallots and cut them into powder.

3. Add a proper amount of water to the pot, add duck pieces, cooking wine, ginger slices and pepper after boiling, blanch for about 5 minutes, remove the blood clots, remove the duck pieces and drain.

4. Take another pot, put the blanched duck pieces in, fry them down, and fry them out of the pot.

5. Add a proper amount of water to the soup pot, add the mashed ginger, boil over high fire, and turn to low heat 1 hour.

6. The old duck soup seasoning package is made, and the old sour radish is washed and cut into rectangles. After the old duck soup 1 hour, put the seasoning bag and the old sour radish in the pot and cook for 1.5 hour.

7. Put chopped green onion and chicken essence into the soup bowl. Just put the stewed old duck soup in.

Tips:

1, the old sour radish is the kind that has been pickled to black. It is said that this radish has the best effect of dehumidifying and dispelling cold.

2, 2.5 hours is determined by the degree of old duck, the size of duck pieces and the small firepower. It depends on you. Adjust the time.

Because I fried the old duck once, it was relatively less greasy. If it is still too greasy, remove the oil from the surface.

4, because the old duck soup seasoning is salty, the old sour radish is salty, and the chicken essence is slightly salty, so there is no need to put salt. If the taste is particularly light, the old sour radish should be washed and soaked after being cut into pieces.

Radish old duck soup with skin

Preparation materials:

A fresh old duck, a proper amount of radish, a piece of high-quality skin, chicken essence, a little cooking wine, a piece of ginger, onion and pepper.

Exercise:

1. Fresh old ducks are soaked in clean water 1 hour, then cleaned and cut into large pieces. Because it is best to make soup in large pieces, it will be more reassuring and cleaner to clean it yourself. )

2. Wash the old ginger, cut some ginger slices and beat the rest. Wash the shallots and cut them into powder. Soak the skin in clean water for 1 hour, then clean it and cut it into large pieces. Soak the radish in water for 30 minutes, wash it and don't cut it.

3. Add a proper amount of water to the pot, add duck pieces, cooking wine, ginger slices and pepper after boiling, blanch for about 5 minutes, remove the blood clots, remove the duck pieces and drain.

4. Take another pot, put the blanched duck pieces in, fry them down, and fry them out of the pot.

5. Add a proper amount of water to the soup pot, add the mashed ginger, boil over high fire, and turn to low heat 1 hour.

6. After the old duck soup 1 hour, the radish is boiled for 0.5 hour, and the skin is boiled for 40 minutes.

7. Put chopped green onion and chicken essence into the soup bowl. Just put the stewed old duck soup in.

Tips:

1. Dried radish is the kind that is dried, washed, dried and sealed with white radish. I don't know what the local name is.

2. The time is determined by the degree of the old duck, the size of the duck pieces and the small firepower. It depends on you. Adjust the time. After cooking with the skin, be sure to keep it for more than 30 minutes.

Because I fried the old duck once, it was relatively less greasy. If it is still too greasy, remove the oil from the surface.

These two delicious old duck soups can be cooked after beginning of autumn. Nourishing and strengthening the body, eliminating dampness and keeping out the cold. Has everyone learned?

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