Duck stew duck soup has the characteristics of rich flavor and clear embellishment, which is widely loved by diners. Duck stew is a home-cooked dish, and the method is simple. Here are some common duck stew methods, as follows:

Stewed duck with kelp

Gourmet and efficacy: diabetic diet and healthy diet

Raw material: pure duck 1500g.

Material: 400g of clean kelp.

Seasoning: salt 4g, cooking wine 10g, monosodium glutamate 3g, ginger slices 15g, pepper 2g, pepper 2g, chopped green onion 15g.

Making:

Chop the duck into small pieces, dice the kelp, soak the duck and kelp in boiling water once, add water to boil, remove the floating powder, add chopped green onion, Jiang Mo, cooking wine, pepper and pepper to stew the duck on medium heat, then add refined salt and monosodium glutamate to taste, and take out the pan and plate.

Features: Duck meat is fragrant and rotten, boneless and easy to eat, and kelp is fresh and tender.

Stewed duck in casserole

Duck stew in casserole Ingredients: 1 month duck, taro 400g, salt, cooking wine, onion and ginger slices.

Exercise:

1. Wash the duck, take out its internal organs, chop it up, and blanch it with boiling water for later use.

2. Put the casserole on fire, add [500g of water, then add duck pieces, onion pieces and ginger pieces to boil, skim the floating foam, simmer for eight times, add taro that has been boiled for three minutes, continue to boil, simmer for 30 minutes, so that the duck pieces and taro are crisp and rotten, and add refined salt, monosodium glutamate and cooking wine to make them salty.

Duck stew in casserole features: the soup is clear and delicious, and the taro is crisp and rotten.

Stewed duck with winter melon and scallop

Dishes and Efficacy: Edema Prescription, Diuretic Prescription, Nourishing Prescription, Nourishing Nourishing Prescription, Craft: Stewing Soup.

Ingredients for stewed duck with winter melon and scallop;

Ingredients: 750g of wax gourd, 0/000g of duck meat/kloc-.

Accessories: 50 grams of scallop and 5 grams of dried tangerine peel.

Seasoning: 8 grams of ginger and 5 grams of salt.

Stewed duck drops with winter melon and scallops;

1. Slaughter and wash the duck, dry the water, chop off the duck tail (to avoid shame and odor), cut it into two sides, and smear it evenly with a teaspoon of wine respectively;

2. Remove the seeds from the melon, peel and wash it, and cut it into half an inch square;

3. Wash scallops (scallops) with clear water and tear them into thin strips;

4. Soak tangerine peel in water to soften;

5. Take a stewing pot, first put cold water into Huimian Noodles, add salt and mix well, cover the cup, put it in a boiling water pot, cover it, and stew with strong fire for about 10 minutes, that is, simmer for about three hours, and season the original pot for later use.

Gourmet pilgrims

Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.

Stewed duck with sour radish and horseshoe

Cuisine and efficacy: Sichuan edema recipe, nourishing yin recipe, invigorating spleen and appetizing recipe

Taste: salty. Technology: original stew.

Material: duck1250g

Accessories: radish 200g, water chestnut 100g.

Seasoning: salt 15g, ginger 10g, monosodium glutamate 2g and cooking wine 20g.

1. Wash the ducklings first and season them with salt and cooking wine for 20 minutes;

2. Cut sour radish into strips;

3. Peel the horseshoe and cut it into circles for later use;

4. Put the soup into the pot and add salt, monosodium glutamate, cooking wine and ginger slices to taste;

5. Add the duckling and sour radish and cook until the duck is fragrant. Add horseshoe and cook until the duck is soft and cooked.

Tips for making stewed duck drops with sour radish and horseshoe:

1. Wash the ducks to prevent the soup from turning white;

2. It should not be cooked for a long time after adding the horseshoe to prevent the horseshoe from being too soft;

The radish used in this dish is pickled radish.

Tips-Health Tips:

1. Duck is sweet and salty, and has the functions of nourishing yin and stomach, diuresis and detumescence.

2. It can relieve symptoms such as tuberculosis, bone steaming, cough and edema;

3. Plus appetizing digestion, sour radish dripping to strengthen the spleen, water chestnut dripping, nourishing.

Pie-food phase grams:

Radish: Radish should not be eaten with ginseng and American ginseng.

Stewed duck with Flammulina velutipes

Efficacy and function: nourishing blood and yin, increasing physical strength and resisting aging.

Raw materials:

Half a duck, half a lily, half a fungus and half a mushroom, one or two vermicelli, four red dates, two pieces of tofu, a few pieces of ginger, two onions and a proper amount of vegetables. Oyster sauce, pepper, sugar, salt, sesame oil, light soy sauce.

working methods

1. Soak the vermicelli and cut into sections. Soak mushrooms, squeeze dry, remove pedicels, add half a spoonful of corn starch and sugar, and mix well with 1 spoonful of oil. Stir-fry vegetables and shovel them for later use.

2. Wash and drain the duck, evenly spread the meat and skin with wine, salt and soy sauce, and marinate for 20 minutes.

3. Add oil to the wok and fry the duck until the duck skin is golden yellow. Leave oil in the pot, saute ginger and onion, add lily and auricularia, stir-fry slightly, add 1 spoon wine, add red dates, add oyster sauce, soy sauce, sesame oil, pepper, sugar, salt, water and duck, and simmer for half an hour. Add mushroom stew 15 minutes until the duck is rotten. Pick up the duck, add vermicelli and tofu 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 lily ingredients, add water, thicken it with oyster sauce and pour it on the duck.

Stewed duck with garlic

Ingredients: garlic, ginger, onion, pepper, refined salt, monosodium glutamate, 1 fat duck.

Seasoning:

Exercise:

1. Peel and wash garlic (preferably garlic alone), wash ginger and smash it, and tie fresh onions into small bundles for later use.

2. Slaughter, pluck, gut, wash and put the fat duck into aluminum pot. It is better to water the ducks that have just been flooded. Stew on the fire until it almost boils, 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.

Features: Duck meat is cooked but not rotten, delicious and nutritious, suitable for the elderly.