Ingredients: half a duck. Accessories: chestnut 250g. Seasoning: salt 5g, dried tangerine peel 10g, chestnut and old duck soup with proper amount;
1. Wash tangerine peel, wash ginger and slice, wash old duck, cut into pieces of moderate size, and blanch in boiling water to remove blood bubbles.
2. Cut a hole in the watch case with a knife, soak it in boiling water for about 3 minutes, take it out while it is hot, and peel off the shell.
3. Put the old duck, dried tangerine peel and ginger slices into the soup pot together, add appropriate amount of water, bring to a boil with high fire, and then turn to low fire for 2 hours.
4. Finally, add chestnuts and continue to stew 1 hour. When drinking, add salt to taste.
Donggua Bianjian Old Duck Soup
Share to Sina Weibo
Ingredients: half a duck. Accessories: quail eggs 10? 80 grams of dried bamboo shoots? 200 grams of wax gourd? 30 grams of ham? A little seasoning for medlar: 3 grams of salt? 5 grams of onion
5 grams of ginger, wax gourd, flat-pointed old duck soup, 1. Soak the dry flat tip in cold water in advance until it becomes soft, and tear it into slender strips after washing. 2. Wash and chop the ducks, blanch them in a pot with cold water, then take them out and wash away the floating foam with flowing water. 3. Put water in the soup pot, add onion ginger, ham slices and duck meat, then add flat tips and medlar, and simmer for 2 hours after the fire is boiled.
Practice of stewed old duck soup with Chili
Ingredients: duck1500g, pork elbow 640g, ham 40g, pepper12g, ginger 5g.
Production method:
1. scrape the duck clean, remove the tail and fat, and drain the water;
2. Wash the pepper and ham, put them into the abdominal cavity of the duck and sew them with thread.
3. Remove the oil pan and fry with ginger until the duck face is slightly yellow;
4. Wash pig elbows;
5. Put all the ingredients in a saucepan, add water to boil and stew for 4 hours and 30 minutes;
6. Season with salt and drink.
Dried bamboo shoots and taro old duck soup
Ingredients: half a duck.
Accessories: 4 dried bamboo shoots, 12 taro, Jinhua ham.
Seasoning: salt, vinegar, chicken essence, onion, ginger, cooking wine and vegetable oil.
Practice of old duck soup with dried bamboo shoots and taro
1. Soak the dried bamboo shoots in clear water for a few days, put them in the freezer, and change the water every day until the soaked hair can be torn by hand, torn into bamboo shoots, and appropriately cut into short pieces.
2. Put half a pot of cold water in the cast iron pot, put the duck pieces to remove blood, remove the duck meat after the water boils, and pour out the water.
3. Add a small amount of vegetable oil to the wok, stir-fry shallots and ginger slices, then stir-fry the blanched duck pieces, vinegar and 1 tablespoon cooking wine for 1-2 minutes to precipitate most of the subcutaneous fat of the duck.
4. Wash Jinhua ham with warm water, then cut a small slice and cut off the part with dark oxide layer on the surface. Blanch in boiling water for a few minutes and take out.
5. Put the cast iron pot into half a pot of hot water, add duck slices, bamboo shoots, ham slices, onion slices, ginger slices and 1 tablespoon cooking wine, and simmer for about 1 hour.
6. Add taro and salt and stew for about half an hour. During this time, remove the oil star with a spoon and add chicken essence before turning off the fire.
Cooking tips
1, it is best to soak dried bamboo shoots in rice, which will be whiter when soaked, so change more water. It's too hot. You should soak your hair in the refrigerator, or it will break.
2, duck meat is awkward, especially duck soup is much more difficult to drink than chicken soup. Vinegar and cooking wine are added to remove the fishy smell of duck meat.
3, the fire stewed soup is white, the small fire is clearer, and the good soup is not oily at all. The soup in the hotel is very delicate. Use oil-absorbing paper to suck it up before serving it!