Discrimination: Generally, long hair will grow on the tongue of an old duck over three years old. The more hair, the older the duck.
As the saying goes, "A ten-year-old chicken is like arsenic, and a ten-year-old duck is like ginseng."
There is a saying that "medicine tonic is not as good as diet therapy" and "medicine tonic is not as good as food tonic". Ducks are good food for curing diseases and nourishing, and old ducks are better. According to Li Shizhen's Compendium of Materia Medica in the Ming Dynasty, the functions of ducks are: "tonifying deficiency and removing heat, harmonizing viscera, benefiting waterways and treating epilepsy in children." Old ducks do have the effects of cooling and detoxifying, diuresis, nourishing liver and moistening lung.
Let's introduce the old duck soup.
Old duck soup: it is a traditional famous dish along the Yangtze River in Anhui Province. The raw materials are mainly live old ducks and refined salt. The soup is clear, fragrant and delicious, and the duck oil is Huang Liang, and the meat is crispy and delicious. It is a popular consumption soup pot food which integrates food health, traditional nourishing and folk dietotherapy.
Cuisine characteristics
The soup is delicious, the old duck skin waxy meat rake and radish are sour, fragrant and refreshing, and have a unique flavor.
Making material
1800g old duck, 900g sour radish, a piece of ginger, four or five pieces of pepper.
production process
1. Take out the viscera of the old duck, wash it and cut it into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.
2. Pour the duck into the frying pan and stir-fry until it contains steam (no need to add oil).
3. After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.
4. Pour the duck pieces together with the soup into the pressure cooker and cook.
Note: The traditional method is to stew in a saucepan for an hour or two. Here, it is cooked in a pressure cooker to save time.