Half an old duck, fresh ginger 1 slice, salt 15g, cold water 600mml. Half an old duck has its hair removed, and the old skin on the soles of its feet has faded clean; Cut it into small pieces with a sharp knife. The bones of the old duck are very hard, so the knife must be steady and steady, and there should not be too much bone residue. Put the duck pieces into the basin and wash them twice with cold water to remove excess blood; Take out the duck pieces and put them into the casserole, then pour enough cold water, and try to pour the water at one time. If you need to add water halfway, you must also heat the water. Put the casserole on the ceramic electric stove. There will be a lot of froth when the soup is to be cooked. This is the blood in duck meat. Use a skimmer to remove floating foam. This will last about 5 minutes. Sprinkle a few slices of fresh ginger, cover the casserole, adjust the fire to 2 or 1, and stew slowly to make the duck worse and the soup more delicious; Time is up. Look at this pot of old duck soup. There is a layer of yellow duck soup floating on the noodle soup. Old duck soup is very clear. Sprinkle some salt and eat two bowls while they are hot.

Step 2 be easy

One duck, one yam, 200g lean meat, longan100g, water1000ml. Slaughter the duck, wash it and cut it into small pieces. Peel the yam and cut it into hob blocks for use. Pour the duck slices into the pot together with the washing, blanch them and take them out. Put the scalded briquettes into the casserole. Cover the pot and set the chicken and duck buttons. The whole process takes about an hour. Stew the pressed slices for half an hour, add yam slices and longan, continue stewing for 40 minutes, and then take out the pot. After 70 minutes, the pressed slices are soft and boneless, the yam is soft and ripe, and the taste is the most delicious. Add some salt to taste and serve.

3. Shihu old duck soup

Old duck 1, iron stick yam 1, coix seed 10g, lotus seed (dry) 10g, 8 Dendrobium officinale, some shallots, 5g ginger and salt 1. Slice onion and ginger, peel and cut yam, soak Dendrobium and lotus seeds in clear water. Cut the old duck into pieces, put it in a boiling water pot and blanch it. Take out the duck pieces and put them in the pot. Add a little oil and fry until dry. Add water to the pot and simmer for 20 minutes; Add Coicis Semen and Dendrobium, and stew for 40 minutes. Then add yam, ginger, onion and lotus seeds, and continue stewing for 40 minutes. Season with salt before cooking.

4. Nutritional value of duck meat.

The meat tastes sweet and cold, enters the lung, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, removing tuberculosis, steaming bones, eliminating edema, stopping heat dysentery, relieving cough and resolving phlegm.