Duckling Duck Soup has the characteristics of strong aroma and refreshing, and is widely loved by diners. Duck stew is a home-cooked dish, and the method is simple. Here, several common methods of duck drip stew are introduced. The specific methods are as follows: Cuisine and efficacy of duck drip stew with kelp: diabetes diet health care recipe Ingredients: 15 grams of clean duck. Ingredients: 4g of clean kelp. Seasoning: 4 grams of refined salt, 1 grams of cooking wine, 3 grams of monosodium glutamate, 15 grams of ginger, 2 grams of pepper, 2 grams of pepper and 15 grams of chopped green onion. Production: Chop the duck into small pieces, cut the kelp into cubes, soak the duck and kelp in boiling water once, add water to boil, beat off the floating powder, add chopped green onion, Jiang Mo, cooking wine, pepper and pepper to stew the duck with medium heat, then add refined salt and monosodium glutamate to adjust the taste, and take it out of the pot and plate. Features: Duck meat is fragrant and rotten, boneless and easy to eat, and kelp is fresh and tender. Stew duck in casserole. Stew duck in casserole. Ingredients: 1 Yueba duck, 4 grams of taro, salt, cooking wine, onion and ginger slices. Practice: 1. Wash the duck, take out its internal organs, chop it into pieces and scald it with boiling water for later use. 2. Put the casserole on the fire, add [5g of water, then add the duck pieces, onion pieces and ginger slices to boil, skim off the floating foam, stew for eight times with low fire, add the taro that has been boiled for 3 minutes, continue to boil, and stew for 3 minutes with low fire to make the duck pieces and taro crisp and rotten, and add refined salt, monosodium glutamate and cooking wine to make it salty. Features of duck stew in casserole: the soup is clear and delicious, and the taro is crisp and rotten. Stewed duck drops with white gourd and scallop: Edema recipe, diuretic recipe, tonic recipe and nourishing yin recipe. Process: Stewed duck drops with white gourd and scallop. Ingredients: 75g of white gourd and 1,g of duck. Accessories: 5g of scallop, 5g of dried tangerine peel, 8g of ginger and 5g of salt. Stewed duck drops with white gourd and scallop: 1. Slaughter and wash the duck, wipe off the water, and chop off the duck tail (which can avoid the smell of shame). 2. Remove the pulp and seeds from the wax gourd, wash the skin and cut it into half-inch cubes; 3. Wash the scallop (scallop) with clean water and tear it into thin strips; 4. Soak dried tangerine peel in water to soften; 5. Take a stewing pot, first put cold water into the stewed noodles, add salt and mix well, cover the pot, put it in a boiling water pot, cover it, and stew it for about 1 minutes, that is, simmer it for about three hours, and season it. Food phase grams of dried tangerine peel: dried tangerine peel should not be used with Pinellia ternata and Nanxing; It should not be used with warm and fragrant drugs. Sauté ed duck drops with sour radish and horseshoe: Sichuan edema recipe, nourishing yin recipe, invigorating spleen and appetizing recipe, taste: salty flavor technology: original stew main ingredient: duck 125g, auxiliary material: radish 2g, water chestnut 1g, seasoning: salt 15g, ginger 1g, monosodium glutamate 2g, cooking wine 25g. 1. Wash the ducklings first, and taste them with salt and cooking wine 25g. 2. Cut sour radish into strips; 3. The horseshoe is peeled and cut into a round shape for use; 4. Put the soup in the pot with salt, monosodium glutamate, cooking wine and ginger slices to adjust the taste; 5. Add the ducklings and sour radishes and cook until the duck is fragrant, add horseshoes and cook until the duck is soft and cooked. Tips for making stewed duck drops with sour radish and horseshoe: 1. Wash the ducklings in case the soup is not white; 2. It should not be cooked for a long time after adding the horseshoe to prevent the horseshoe from being too soft; 3. The radish used in this dish is pickled radish. Tips-Health Tips: 1. Duck meat is sweet and salty, and has the functions of nourishing yin, nourishing stomach, promoting diuresis and reducing swelling; 2. It can reduce tuberculosis, bone steaming, cough, edema and other symptoms; 3. Coupled with appetizing, digestion-promoting, acid radish dripping and spleen-nourishing, water chestnut dripping, it is nutritious and nourishing. Xiaotieshi-food xiangke: radish: radish should not be eaten with ginseng and American ginseng. Efficacy and function of stewed duck drops with golden needle fungus: enriching blood, nourishing yin, increasing physical strength and resisting aging. Ingredients: half a duck, half a lily, half a fungus and half a mushroom, one or two vermicelli, four red dates, two pieces of bean curd, several slices of ginger, two onions and a proper amount of vegetables. Oyster oil, pepper, sugar, salt, sesame oil, light soy sauce and light soy sauce. Practice 1. Soak the vermicelli and cut into sections. Soak mushrooms, squeeze them dry, remove pedicels, add half a spoonful of cornstarch and sugar, and mix well with 1 tablespoon of oil. Stir-fry vegetables and shovel them for use. 2. Wash and drain the duck, evenly spread the meat and skin with wine, salt and soy sauce, and marinate for 2 minutes. 3. Add oil to the wok and fry the duck until the duck skin is golden yellow. Leave the oil in the pot, saute ginger and onion, stir-fry the golden needle and fungus, add 1 tbsp of wine, add red dates, add oyster sauce, soy sauce, sesame oil, pepper, sugar, salt, water and duck, and simmer for half an hour. Add mushrooms and stew for another 15 minutes until the duck is rotten. Pick up the duck, add vermicelli and bean curd and stew for 5 minutes. 4. put the vegetables in the pot and put them on the plate. Cut the duck into pieces, boil the juice on the ingredients of the lily, add water, thicken it with oyster sauce, and pour it on the duck. Garlic stewed duck drops Ingredients: garlic, ginger, onion, pepper, refined salt, monosodium glutamate, 1 fat duck. Seasoning: Practice: 1. Peel and wash garlic (preferably garlic alone), wash ginger and pat it, and tie fresh onions into small handfuls for later use. 2. Slaughter the fat duck, pluck its hair, gut it, wash it and put it in aluminum pot. It is better to water the duck that has just been flooded. Stew on the fire until it is almost boiling, and skim off the foam. Bring to a boil and add ginger and pepper. After the duck is cooked, add garlic and onion, stew for another half an hour, remove ginger and onion, and add refined salt and monosodium glutamate. Characteristics: Duck is cooked but not rotten, delicious and nutritious, suitable for the elderly.