Pigeon soup

Ingredients: a bag of Qingbuliang soup, two young pigeons, lean meat120g, salt, soy sauce and water.

Practice: (1) Rinse the ingredients with clean water, and drain the young pigeons? Wash, rinse with water; Clean the original slice of lean meat, put it in a straight casserole and boil it. Add squab and cool lean meat, cook for three hours, add salt and light soy sauce to taste.

Note: Qingbuliang is mostly ready-made and consists of the following materials: raw and cooked Coix seed, Hu Aishan San Qian, lotus seed, lily, Polygonatum odoratum and Euryale ferox; Has the effects of eliminating dampness, stimulating appetite, resolving phlegm and strengthening lung.

Duck gizzard soup with shredded radish.

Ingredients: 900g raked radish, four fresh duck gizzards, two preserved duck gizzards, 320g sparerib head, one piece of dried tangerine peel, two pieces of ginger and thirteen bowls of clear water.

Practice: (1) peeled radish and cut rough corners; Wash fresh duck gizzards with yellow clothes, wash ribs, soak dried duck gizzards in warm water, and make several deep marks on the surface with a knife; Soak the dried tangerine peel, wash it, remove the inner layer, add clean water, add other materials except radish, boil, add radish, and cook for three hours with slow fire.

Note: Rake-toothed radish is a high-quality radish, which is thinner and longer than ordinary white radish. If not, you can also use ordinary white radish instead.

Cucumber old duck soup

Ingredients: an old cucumber (about 1.5 kg), an old duck (about 1.2 kg), twelve red dates, one tablespoon peanut oil, one teaspoon salt, two tablespoons soy sauce and sixteen bowls of clear water.

Practice: (1) Wash old cucumber with skin, cut longitudinally, remove capsules and seeds, and cut into long sections. Wash, peel and gut, fry in a hot oil pan until brown, boil water, add melons, old ducks and red dates, boil over high fire, cook for three hours on medium fire, and season with salt.

Note: (1) This soup tastes fresh and sweet, which can remove stagnant duck meat, and cut off the head and tail when dipping raw cucumber to avoid bitterness; Take thick golden skin as the top grade, clearing away heat and relieving summer heat.

Dongguazhengan decoction

Ingredients: two pairs of fresh chicken offal, 80 grams of pork liver, 480 grams of wax gourd, three slices of ginger, eight bowls of clear water and three spoonfuls of peanut oil.

Seasoning: half a tablespoon of wine and light soy sauce, one teaspoon of corn flour and peanut oil.

Practice: (1) Wash chicken intestines into sections, rub them with salt, wash them, disinfect and deodorize them several times, and cut them into sections; Boned chicken liver and cut into small pieces; Cut the chicken gizzard to remove the yellow stomach membrane, and clean the chicken gizzard in the same way as chicken intestines; Put them all in a bowl, add seasoning and mix well, marinate slightly, add shredded ginger and mix well, and wash the pork liver; Wash the wax gourd, cut it into small pieces of 1cm, heat the casserole, put oil to boil, add salt, pour the wax gourd, and pour water into the casserole for about half an hour; Add chicken offal and pork liver, and stir quickly with chopsticks until it is rolled up and the materials are cooked.

Note: After the chicken offal is washed with salt, it can also be marinated with salt and shredded onion for 30 minutes before washing. Put it in a hot pot and stir-fry with Chili and soy sauce. The soup has no smell.

Yuzhu peanut chicken liver soup

Ingredients: four pairs of fresh chicken liver, 80g of yuba, peanut kernel 160g, two pieces of chicken essence, one teaspoon of sesame oil, appropriate amount of pepper and eight bowls of clear water.

Seasoning: light soy sauce 1 teaspoon, half teaspoon of corn flour, a little shredded ginger and a little rose wine.

Practice: (1) Wash chicken liver, remove tendons and cut into small pieces, add seasoning, marinate for a while, wash peanuts, clean yuba with a wet towel, shred and boil water, add peanuts and yuba, boil over high fire until peanuts and yuba are cooked, add chicken liver, stir quickly and take out, and season with salt and pepper.

Note: You can cook peanuts before adding yuba, because yuba is easy to cook, and adding it will make the soup milky white.

Ham chicken soup

Ingredients: a large piece of chicken breast, 80 grams of Jinhua ham, one egg, salt, pepper and sesame oil, and six bowls of clear water.

Practice: (1) Wash the chicken breast, steam it, shred it, mince it and put it in a bowl; Shredded ham, diced chicken and ham are put into a casserole, boiled in clear water, and simmered for about 30 minutes; Add eggs and mash them into egg blossoms. Season with salt.

Note: (1) You can buy frozen chicken breast in the supermarket. Coriander (coriander) is preferably eaten when it is milky yellow or reddish. Those who like onions can eat together after the soup is cooked, so that the soup is more delicious.

First, the old duck soup material: old duck1800g, sour radish 900g, a piece of ginger, four or five peppers. Production: 1, clean the old duck, take out the internal organs and cut 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. The classic practice is to stew in a saucepan for an hour or two, but in order to use a pressure cooker more conveniently and quickly, a pressure cooker is used here. Second, the highland barley mung bean old duck soup material: 38 grams of highland barley mung bean, 2 pieces of dried tangerine peel, old duck 1 clear water 12 bowls of salt, old duck soup practice 1 old duck viscera, cut in half, cut off the duck tail, wash and blanch. 2 soak dried tangerine peel in water and scrape off the pulp. Wash other materials. 3 Boil the water, put all kinds of materials into the pot, cook for 20 minutes on high fire, then cook for 2 hours on low fire, and season with salt. Efficacy: This soup can relieve summer heat, strengthen spleen and benefit viscera. Three: Wax gourd and old duck soup practice: peel off a piece of skin, that is, the weight of a whole fruit. Soak in water and gently scrape off the white things on the back of the peel with a knife. Three slices of ginger and one-dollar coin-sized Coix seed 15 slices. 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 gets angry. Cut into two pieces of mahjong tiles. Anyway, don't cut it too finely, because wax gourd is easy to rot. Put the duck, ginger slices, coix seed and peel into the pot (or the pot used by Cantonese to make soup, that is, the clay pot), drain the water and cover the duck noodles. Turn on the fire. After the water is boiled, gently skim off impurities such as white foam, duck oil and blood water. It should be noted that these impurities will only float up when the water boils for about half a minute. If the water is boiled for too long, the impurities will be completely boiled into soup, and the soup will be ugly. Turn off the low heat, put the wax gourd in the pot and cook for one hour and forty-five minutes, turn on the high heat, remove the duck oil after the water boils, and then put the salt in the pot and cook for one hour and fifteen minutes. Four: Sour Radish Stewed Old Duck Soup Ingredients: an old duck is about 3-4 kg, pickled radish is 300 g, a large piece of ginger, a bunch of onion, cooking wine is 50 g, pepper 10 pieces, melted lard is 70 g, pepper is 6 g, chicken essence 10 g, monosodium glutamate is 5 g, and salt is appropriate. Practice: 1. After the duck is cut and blanched in boiling water, it is washed with clear water, sliced sour radish is slightly washed, ginger pine and onion are tied. 2. Heat the lard in the pot, stir-fry the ginger, onion and pepper, stir-fry the duck pieces, cook the wine when the water in the pot is gradually dry, and then add the sour radish and stir it again. 3.5. Cucumber Old Duck Soup Ingredients: one old cucumber (about 1.5 kg), one old duck (about 1.2 kg), twelve pitted red dates, one tablespoon of peanut oil, one teaspoon of salt, two tablespoons of soy sauce and sixteen bowls of clear water. Practice: (1) Wash old cucumber with skin, cut longitudinally, remove capsules and seeds, and cut into long sections (2). Cleaning, peeling, eviscerating, and frying in hot oil pan until brown. (3) Bring to a boil, add wax gourd, old duck and red dates, bring to a boil with high fire, cook for three hours on medium fire, and season with salt. Note: (1) This soup is delicious and can be removed. (2) Duck meat can be picked out and dipped in raw food. (3) Cut off the head and tail of cucumber to avoid bitterness. Take thick golden skin as the top grade, clearing away heat and relieving summer heat.