While the Autumn Equinox has passed, the aftermath of the "Autumn Tiger" has not yet fully dissipated, the air is dry and hot and cold, do you feel physically tired, dry mouth? At this time is the need for a compulsion of old duck soup to moisturize a bit! It is a traditional Cantonese dish that can nourish Yin and moisten the lungs, nourish the stomach and promote the production of body fluids, and get rid of deficiency heat, so it is suitable for this season's consumption~

North American ginseng is sweet and cold in nature, and it can nourish Yin and clear the lungs, nourish the stomach and promote the production of body fluids and get rid of deficiency heat. The sweetness and coldness of the bamboo can nourish the yin and moisten the dryness. Together with the old duck, which can nourish yin and replenish deficiency, this soup is just right for the dry fall season.

Ingredients and Seasonings

Ingredients: half of the old duck, 50g of bamboo, 50g of ginseng

Seasoning: salt, chicken seasoning in moderation

Steps to prepare

1, the old duck cut into pieces, washed with water, and drained

2, the duck into the pot, blanch the blood water

Remember to after the water boils the floating foam are skimmed off Oh! skimming oh!

3, the northern ginseng and jade bamboo with water to clean

North ginseng drained standby

Jade bamboo and then soak in water for about 30 minutes

4, blanched duck and

Jade bamboo, ginseng together into the soup pot

add the right amount of water

5, high heat and boil

turn to a small fire to pot 2 hours or so

6, add the appropriate amount of chicken essence, salt to taste

can be out of the pot