old duck soup: there are many ways to make old duck soup, such as old duck soup with white gourd, old duck soup with coix seed and mung bean, old duck soup stewed with sour radish, old duck soup with ham and pepper, old duck soup with cucumber and so on. Let's introduce the following methods of old duck soup: First, the common practice of old duck soup. Of course, old duck soup has to choose old duck, which makes it easier to get rid of the smell of duck. I choose duck that is more than one year old here; Sour radishes are also very particular. The quantity of sour radishes depends on the size of ducks, and the brewing time varies with the size of radishes. Because it is the main seasoning material of this dish, the requirements will be higher. Ingredients: 18 grams of old duck, 9 grams of sour radish, one piece of old ginger and four or five pieces of pepper. Production: 1. Clean the old duck, take out the internal organs and cut into pieces; Rinse the sour radish with water and slice it. Pat the ginger to pieces for later use. 2. Pour the duck pieces into the griddle and stir fry until the steam is contained (no need to refuel). 3. After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper. The classic way is to simmer in a saucepan for an hour or two, but in order to make it easier and faster to use a pressure cooker, a pressure cooker is used here. Second, the barley mung bean old duck soup material: 38 grams of barley mung bean 38 grams of dried tangerine peel 2 pieces of old duck 1 clear water 12 bowls of salt amount of old duck soup practice 1 old duck to viscera, cut in half, cut off the duck tail, wash, blanch. 2 Soak the dried tangerine peel with water and scrape off the pulp. Wash other materials. 3 Boil the water, put all kinds of materials into the pot, cook with high fire for 2 minutes, then cook with low fire for 2 hours, season with salt and serve. Efficacy: This soup can relieve summer heat, strengthen spleen and benefit viscera. Three: wax gourd and old duck soup, six-person weight of old duck soup practice: one peel, that is, the weight of a whole fruit peeled off a piece of skin. Soak in water and gently scrape off the white thing on the back of the peel with a knife. Three pieces of ginger, the size of a dollar coin, and 15 pieces of coix seed. An old duck, washed, viscera removed, head removed, butt removed and ten toenails removed. (If the duck is too thin and has no meat, consider adding half a catty of lean pork.) Wash a catty of wax gourd, remove the core, and don't peel it, because the skin is on fire. Cut it into about two mahjong tiles. Anyway, don't cut it too thin, because wax gourd is easy to rot. Okay, here we go. Watch it. Throw the duck, ginger slices, coix seed and peel into a pot (again, the pot used by Cantonese people to make soup, that is, a clay pot), and drain the water to cover the duck noodles. Turn on a big fire. After the water boils, gently remove the floating impurities such as white foam, duck oil and blood water. It should be noted that these impurities will only float when the water boils for about half a minute. If the water boils for too long, the impurities will be completely boiled into the soup, and the soup will be ugly. Turn off the medium and small fire, and when the pot lasts for one hour and forty-five minutes, put the wax gourd into the pot, turn on the fire, remove the duck oil when the water boils, and then boil for one hour and fifteen minutes to six bowls of water. Ok, put the salt, hey, it worked. Four: Sour radish stewed old duck soup main ingredients: an old duck is about 3-4 kg (I use 3 kg, 3 liang), 3 grams of pickled radish, a large piece of ginger, a bunch of onion, 5 grams of cooking wine, more than 1 pieces of pepper, 7 grams of cooked lard, 6 grams of pepper, 1 grams of chicken essence, 5 grams of monosodium glutamate, and a proper amount of salt. The practice of old duck soup: 1. After the duck is cut into boiling water and blanched, it is washed with clear water, and the sour radish is sliced and slightly washed, and the ginger is loosened, and the onion is tied. 2. Melt the lard in the pot, heat it, saute the ginger, onion and pepper, stir-fry the duck pieces, cook the cooking wine when the water in the pot is gradually dry, and then add the sour radish and stir-fry it. 3. Add the submerged oil to the stew pot. Five, cucumber old duck soup ingredients: an old cucumber (about 1.5 kilograms), an old duck (about 1.2 kilograms), 12 red dates, 1 tablespoon peanut oil, 1 teaspoon salt, 2 tablespoons soy sauce, and 16 bowls of old duck soup with clear water: (1) Wash the old cucumber with skin, cut it vertically, remove the capsules and seeds, and cut it into long sections (2) Old duck? Clean, peel and remove internal organs, and fry in a hot oil pan until brown. (3) Bring to a boil, add melons, old ducks and red dates, bring to a boil over high heat, cook for three hours over medium heat, and season with salt. Note: (1) This soup tastes fresh and sweet, so it can be removed. (2) Duck meat can be picked out and dipped in raw food. (3) Cucumber should be cut off from the head and tail to avoid bitterness. With thick and golden skin as the top grade, it can clear away heat and relieve summer heat.