The tastes vary depending on what ingredients you like! There are many ways to make old duck soup, including winter melon old duck soup, coix seed and mung bean old duck soup, sour radish stewed old duck soup, ham and pepper old duck soup, cucumber old duck soup, etc. There are many ways to make it. Below we introduce several ways to make old duck soup: The simplest way to make it: wash the duck and use boiling water to remove the smell. Add two slices of ginger and two green onions to the boiling water for better results. Add additional water and add the duck. Put the purchased old duck soup into the pot and stew together, bring to a boil over high heat, simmer over low heat until the duck stew is ready to eat. (The Xiang'an old duck soup stew is very good, the taste is very pure and unlike other brands The old duck soup is heavy in flavor and MSG) 1. The old duck soup is generally made from old duck, which makes it easier to remove the fishy smell of the duck. The duck I choose here is more than one year old; the pickled radish is also particular. The amount of pickled radish depends on the size of the duck, and the soaking time will also vary depending on the size of the radish. Because it is the main seasoning material of this dish, the requirements will be relatively high. Ingredients: 1800 grams of old duck, 900 grams of pickled radish, a piece of old ginger, and four or five pieces of Sichuan peppercorns. Preparation: 1. Clean the old duck, take out the internal organs and cut into pieces; rinse the sour radish with water and slice it, smash the old ginger and set aside. 2. Pour the duck pieces into a dry pot and stir-fry until the water vapor is collected (no need to add additional oil). 3. After the water boils, pour in the fried duck cubes and radish, and add the prepared ginger and Sichuan peppercorns. The classic way is to simmer it in a saucepan for an hour or two, but usually it is faster to use a pressure cooker for convenience, so I used a pressure cooker here. 2. Ingredients for coix seed, mung bean and old duck soup: Coix seed…………38g mung bean…………38g tangerine peel…………2 slices of old duck…………1 piece of water………… ……12 bowls of salt………………An appropriate amount of old duck soup Method 1 Remove the internal organs of the old duck, cut it in half, cut off the duck tail, wash and blanch. 2 Soak the tangerine peel with water until soft and scrape off the flesh. Wash other materials. 3. Boil the water, put all the ingredients into the pot, cook over high heat for 20 minutes, then simmer over low heat for 2 hours, add salt to taste, and drink. Efficacy: This soup relieves summer heat, strengthens the spleen and benefits the internal organs. Three: Winter Melon and Old Duck Soup. Instructions for the old duck soup for six people: One piece of peel, which is the amount of peeling off a piece of the whole fruit. Soak it in water and gently scrape off the white stuff on the back of the peel with a knife. Three slices of ginger the size of a one-yuan coin, 15 grains of barley. Take an old duck, wash it, remove its internal organs, head, buttocks and remove ten toenails. (If the duck is too thin and has no meat, you can consider adding half a pound of lean pork) One pound of winter melon, washed, cored, don't peel it, because the skin is burned, cut it into about the size of two mahjong tiles. Anyway, don't cut it too thin, because winter melon can easily become rotten. Okay, here we go, watch. Throw the duck, ginger slices, barley, and peel into a pot (again, the pot used by Cantonese people to make soup is a clay pot), add water, and cover the duck noodles. Turn on high heat. After the water boils, gently remove the floating white foam, duck fat, blood and other impurities. It should be noted that these impurities will only float when the water boils for about half a minute. If you wait If the water is boiled for too long, the impurities will be completely absorbed into the soup, and the soup will be ugly. Turn down the heat to medium-low and simmer for one hour and forty-five minutes. Put the winter melon into the pot, turn on the high heat, remove the duck fat when the water boils, and simmer for another hour and fifteen minutes to six bowls of water. OK, put it in Salt, hey, it worked. Four: Main ingredients of stewed old duck soup with sour radish: an old duck about 3 to 4 pounds (I used 3 pounds and 3 taels), 300 grams of pickled radish, a large piece of ginger, a bunch of green onions, 50 grams of cooking wine, and pepper More than 10 grains, 70 grams of melted lard, 6 grams of pepper, 10 grams of chicken essence, 5 grams of MSG, and appropriate amount of salt. How to make the old duck soup: 1. Blanch the duck in boiling water and wash it with clean water. Cut the pickled radish into thin slices and wash slightly. Shred the ginger and tie the green onions. 2. Heat the lard in a pot and sauté the ginger and garlic until fragrant. Add onions, peppercorns, and stir-fry duck pieces. When the water in the pot gradually dries out, add cooking wine, then add pickled radish and stir-fry until fragrant. 3. Add water to cover the duck pieces in the stew pot (I still use the original pot because Convenient), bring to a boil over high heat and skim off the foam, transfer to a casserole, stew over low heat for about 80 minutes until the duck meat is cooked and soft, add chicken essence, MSG and pepper to taste and serve. 5. Ingredients for cucumber and old duck soup: one old cucumber (about 1.5kg), one old duck (about 1.2kg), 12 pitted red dates, 1 tablespoon peanut oil, 1 teaspoon salt, 2 pieces of light soy sauce 16 bowls of old duck soup with a tablespoon of water. Method: (1) Wash the old cucumber with the skin, cut it lengthwise, remove the capsule and seeds, and cut into long sections. (2) Clean the old duck, peel and remove the internal organs, and add hot oil. Fry in a pot until brown (3) Boil water, add melon, duck and red dates, bring to a boil over high heat, simmer over medium heat for three hours, season with salt. Notes: (1) This soup has a fresh and sweet taste, which can remove stagnation (2) Duck meat can be picked out and dipped in soy sauce to eat (3) Cucumbers should be trimmed off the head and tail to avoid bitter taste; thick and golden skin is the best quality , can clear away heat and relieve summer heat. Stewing method of mountain delicacy old duck soup Feature introduction: Square bamboo shoots are precious forest products produced in Jinfo Mountain in Chongqing. They have extremely high edible value and are a traditional healthy delicacy. This product is a convenient soup pot stew made by refining, formulating and processing the traditional old duck soup using modern food safety and nutrition scientific research methods. It is the main soup ingredient second only to pickled radish-type old duck soup in terms of sales.

The duck soup stewed with this product has the characteristics of clear, sour and fragrant duck soup, tender and smooth duck skin, glutinous and non-greasy skin, pure and non-fishy taste, and salty, fresh and refreshing bamboo shoots that will not rot after being stewed for a long time. Stewing method: Use a live duck of about 1.8kg, slaughter it, remove its feathers, remove its claws, skin, mouth shell, and nose stains, eviscerate and wash it, boil it with water for 3 to 5 minutes to remove the blood, then take it out and cool it slightly to clean the small hairs. , wash and refrigerate for later use. When stewing the soup, first put 1 packet of old duck soup into a 31 cm casserole (customized by the company), then put the duck, then add about 3kg of water to the rim of the casserole, bring to a boil over high heat, and then simmer over low heat (adjusted heat) When it is just opened) simmer for 2.5 to 3 hours (note: if you are on a plateau, you need to simmer for about 1 hour longer) and it is ready to eat. Special reminder: 1) Inspection in the middle: Two or three inspections are required in the middle, mainly to check the amount of soup and the rawness and cookedness of the duck. 2) How much duck soup: When serving duck soup (for entertaining guests), you need to check the water level of the soup. When the duck soup is simmered, the water level of the soup should be kept about 5 mm below the flange of the casserole. The soup is more bland and the soup is less salty, because the company's soup is prepared according to the size of the pot. The meat cake with a small amount of soup will evaporate too much due to high heat. When serving it, you need to add water to boil it before serving it to guests. If the duck is too tender or too much water is added, or the duck is not simmered, you should turn on medium heat to evaporate some of the water before serving. Remember to find out the reason and add less water next time. 3) Add water to the stew: If the heat is well controlled and the water is added according to the above requirements, it can generally be stewed without adding water. However, there are slight differences due to differences in atmospheric pressure (such as the Qinghai-Tibet Plateau and coastal areas), the age of the duck, the size of the heat, and the size of the pot (some self-purchased casseroles). It needs to be adjusted according to the specific situation. 4) Duck stew time: In any case, the duck stew time needs to be more than 2 hours, because the flavor of the soup will be cooked out. This can be judged by tasting the radish. The salty and sour radish indicates that the flavor of the soup is still included in the soup. Remember. 5) Adjustment of soup flavor: Generally, the company has already prepared the soup flavor, and there is no need to add any other seasonings when stewing duck. However, due to slightly different regional and individual tastes, adjustments can be made by adding or subtracting radish soup ingredients. You can add more soup to each pot in advance (such as 6 packets of soup for 5 pots), or you can add the soup directly to the soup pot when individual customers request it. 6) The amount of oil layer: The oil in the soup bag is quantified by the company based on many years of experience, so there is no need to add oil when stewing soup. However, due to different sources of duck (for example, the fatness of Cherry Valley duck and shelduck is different), the amount of oil may be different. Generally, do not fish out the oil, as this will affect the duck flavor of the soup. It is recommended to use lean duck as much as possible. A few customers will ask for more oil. At this time, you can add about 50 to 100g of salad oil. Sour Radish and Duck Soup Sour radish and duck soup is delicious and clear in color. It is said that it can also relieve autumn dryness. It can be regarded as a home-cooked dish suitable for the occasion. This dish is simple to make, but the ingredients cannot be carelessly selected. Of course, you have to choose old ducks for old duck soup, which makes it easier to remove the smell of duck. The ones I choose here are ducks that are more than one year old. There are also specialties about pickled radish. The number of pickled radish depends on the size of the duck. The size of the radish is different. The cooking time also needs to be different, because it is the main seasoning ingredient of this dish, so the requirements are relatively high. I bought it at a specialty stall in the vegetable market. hehe! It’s just that the store doesn’t have a brand yet, so I can’t recommend it to everyone. Okay, now let’s take a look at the preparation process of this dish! ================= Ingredients: 1800 grams of old duck, 900 grams of pickled radish, a piece of old ginger, and four or five pieces of Sichuan peppercorns. 1. Clean the old duck, remove the internal organs and cut into pieces; rinse the pickled radish with water and slice into pieces, smash the old ginger and set aside. 2. Pour the duck cubes into a dry pot and stir-fry until the water vapor is gone (no need to add additional oil). 3. After the water boils, pour in the fried duck cubes and radish, and add the prepared ginger and Sichuan peppercorns. The classic way is to simmer it in a saucepan for two and a half hours, but usually it is faster to use a pressure cooker for convenience, so I used a pressure cooker here. Nanchang Cuttlefish Stewed Duck Soup: Boil the duck in water first, remove the blood and floats, then put it in the water and cook it with the cuttlefish. Do not add any condiments. If you use a rice cooker, it will take 1-2 hours. If you think it is not rotten enough, You can continue cooking. After cooking, add salt and MSG and it's OK. If you like longan, you can add some longan and cook it together. It depends on whether you like fresh cuttlefish or dried cuttlefish. Fresh cuttlefish should be cooked directly with duck, while dried cuttlefish should be washed well and soaked for a few hours before cooking.