Boiled old duck with melon Ingredients: 300g old duck, 500g white gourd, and a little coix seed. Seasoning: salt 5g, soy sauce 3g, white pepper 5g, rice wine 10g, ginger1g. Practice: 1. Buy the old duck, wash it, cut it into big pieces, add 2 grams of salt, soy sauce, white pepper and rice wine for 30 minutes. 2. Put the salted duck into the casserole, add some water, put it on the stove, boil it and roll it for 5 minutes. 3. After the fire rolls for about 5 minutes, the blood foam in the duck will float on the noodle soup, and all the blood foam will be cleaned with chopsticks or soup sieve. 4. At this time, pat the ginger flat with a knife, put it into the soup, continue to roll for 5 minutes, pour in the washed coix seed, and simmer for 1 hour. Be sure to put more ginger. 5. Wash the wax gourd, especially the skin, and try to wash it as clean as possible and cut it into blocks of appropriate size for use. 6 After the duck soup is tasty, pour in the wax gourd pieces and cook for 10 minutes, then season with salt and take it out.
Old duck soup with dried bamboo shoots and kelp: half a duck, appropriate amount of dried bamboo shoots, appropriate amount of kelp, cooking wine, salt, ginger, onion and pepper. Practice: kelp and dried bamboo shoots are soaked in advance. Wash the duck, cut it into pieces, put water in the pot, add cooking wine, and then add duck meat to blanch it. Take it out. Wash the cooked duck meat and remove the floating foam. Drain water for later use. Put duck, kelp and dried bamboo shoots into a casserole, add appropriate amount of water, and then add ginger slices. Tie the shallots and put them in the soup.
Old duck vermicelli soup 1. Cut duck blood into pieces of 1.5cm, soak them in salt water, cut the duck gizzard with a knife, and blanch the duck intestines; 2. Put oil in the pan, saute shallots and shredded ginger, and add 1 bowl of broth to boil; 3. Add the duck gizzard, then add the soaked vermicelli and small oil tofu; 4. After boiling, add the scalded duck intestines; 5. Boil duck blood for 2min, add salt, soy sauce, balsamic vinegar, coriander, pepper and spicy oil ~ [
Soak dried bamboo shoots in taro old duck soup 1 until soft, tear them into strips and cut them into short sections; 2 duck pieces are soaked in cold water to remove blood, and the water is boiled and removed; 3 Stir-fry ginger slices with leek, stir-fry Jinhua ham with duck vinegar for 2min4, wash and slice, blanch with boiling water and remove; 5 Put half a pot of hot water in the wok, add duck slices, bamboo shoots, ham slices, onion slices and ginger slices for cooking wine, and turn to medium heat 1 hour; 6 Add taro, stew in salt for 30 minutes, remove oil star and add chicken essence. Via cooking is actually very simple, melon and mung bean old duck soup 1. Cut the duck into small pieces and rinse it. 2. Boil the pot, put the duck in, blanch it for 10 minute, take it out and rinse it. 3. Drain the pot again and add the duck. 4. Add washed mung beans and Euryale ferox. 5. Add onion, ginger and star anise. Wash yam duck soup, cut into pieces and blanch in boiling water; Cleaning Rhizoma Dioscoreae, scraping off the skin, cutting into hob blocks, and soaking in clear water for later use; Put the duck pieces into the soup pot, add enough water at one time, add 5 pieces of ginger and onion, and boil over medium heat; Put the yam into the soup pot, boil the pot again, and turn to low heat until the yam is soft and waxy. The duck meat can be poked through with chopsticks (about 2 hours). Add salt and a little pepper to turn off the heat.