Detailed ingredients

Abalone, duck, ginger, salt.

1, abalone brush clean.

2, and then the inside of the abalone meat on the green guts with an iron spoon to scrape off, because I was a get, there is no way to take pictures.

3, duck meat washed (home-raised duck).

4, then put the duck meat and abalone ginger slices together inside the pressure cooker.

5, add appropriate amount of water.

6, Pressure for 15 minutes.

7, add some salt to taste when you take out the pot.

The flavor is all in the soup, really very good, smooth in the mouth, and then do not put any seasoning, light salty, nourishing and tonic, tonic and not dry, duck and abalone are nourishing yin and nourishing efficacy, very suitable for women to drink a soup.

Process: casserole

Flavor: salty and fresh

Time: <60 minutes

Calorie: lower calorie

Ingredients:

Duck legs 2, abalone 100 grams, 50 grams of shrimp, 1 bowl of broth, a pinch of salt, green onion, ginger

Cooking steps:

1. Buy duck legs, wash, chopped into small pieces

2. dry seaweed rinsed

3. dried abalone in advance of soaking (dried abalone boiled in water, turn off the fire, soak all day, night again change the water, boiled, soaked overnight, for two days in a row, soften to.)

4. a bowl of soup (ribs boiled for 2 hours, boiled into soup.)

5. duck legs first cool water into the pot, put the white segment of the onion and ginger, fly a little water

6. rinse clean duck meat with warm water, casserole re-exchange of cool water, under the duck meat, high heat boiling, there are floating foam floating away do not

7. will be the soup poured into

8. soak well slices of abalone is also poured into the high heat continue to cook

9. dried seaweed poured into

10. Cook ah cook ~ ~ ~ turn to medium-low heat

11. 40-60 minutes later, the soup color gradually changed from green to white, from thin to thick

12. a little bit of salt, do not much, do not put it is also good, because the dried seaweed and abalone itself has a salty flavor, the aroma of ah! Abalone duck soup can be served on the table

Cooking tips:

Dried abalone should be soaked in advance. Nim grabbed two handfuls of dried abalone, into the pot, first add cool water to boil over low heat, turn off the fire, soak all day. At night again change the water, boil, continue to soak a night, the next day and soak a day, dried abalone on obediently, become QQ popping, serving The taste is all in the soup, really very good, the entrance smooth, and then do not put any seasoning, light salty, nourishing and nourishing, complementary and not dry, duck and abalone are nourishing yin nourishing efficacy, very suitable for a woman to drink a soup

The finished picture is Not completely stewed enough 1 hour, I am afraid of delaying the family dinner, in advance of a small bowl of shot, so the soup color is not very thick white, some green, because the fire did not reach it! The above picture is much better, the color of the soup gradually turned into milky white, the soup is also more thick and smooth

So, a good pot of soup is good, in addition to mastering the skills ah, the fire ah, the ingredients, and so on, there are more attentively. All things in the world, are this reason

Abalone since ancient times has become the soft gold on the table, with nourishing Yin tonic efficacy, and is a kind of tonic but not dry seafood, eaten without toothache, nosebleeds and other side effects