After skimming the soup, it looks much neater, and a small amount of floating foam will come up. If the foam is white, don't worry. Put all the seasonings except salt into the pot, turn to high fire and bring to a boil, then cover the pot and turn to low heat. The better the sealing of the pot, the less likely it is to lose water, and the time is short, so that the old duck can quickly stew soup and meat; Cut tofu, white radish and tomatoes. Sliced white radish tastes good. Among vegetables, tomatoes are a good condiment.

Old duck soup with ginkgo, chop the old duck into pieces for later use, put ginger slices, ginkgo, red dates, codonopsis pilosula, astragalus root and a small piece of angelica into a casserole, then add duck meat, put enough water at a time, and put more in moderation, because the water loss will be reduced after stewing for a long time, and you can drink delicious duck soup after stewing for about an hour with low fire. A little pickled pepper, 50g ginger, onion 15g, Shaoxing wine and bean paste 1 spoon, a little sugar, monosodium glutamate and sesame oil 13 spice, fresh soup 100g, and salad oil.

Heat oil in the pot and pour in onion, ginger and garlic, add chopped duck, pepper, aniseed leaves and other seasonings, add water to the casserole and stew for 1 2 hours. First, wash and chop the duck, mix it with boiling water, take it out, put oil in the pot, put some sugar, color it, pour a bottle of cooking wine and stew it with soy sauce on low heat. Wash and blanch the duck, and then put it in the pot.

Old ducks have a lot of oil, so it is necessary to add dried peppers and hot sauce (or Pixian bean paste) to suppress the fishy smell of ducks. It will also be cooked with spices such as pepper, star anise, cinnamon and fennel, which will produce a unique flavor, increase the fragrance and spicy taste of the soup and make the duck more mellow and rich. There will be more fat in ducks in my hometown. I suggest frying for a few more minutes, so that the grease can be forced out and the greasy feeling can be alleviated. Spices are added to suppress the fishy smell of ducks. The volatile aroma of spices can make soup more delicious and duck meat more delicious.