Now it is the season that is about to enter the fall. In this season, most people feel a little dry, this time why not have a bowl of warm and clear lung old duck soup to nourish the body!

Some people say duck is better than chicken because duck meat is firmer and more tender than chicken meat. And if you stew old duck soup, it is best to use green duck, because the meat of the green duck than ordinary duck meat will be higher quality, and stewed out of the soup is suitable for both young and old, the old duck soup is more gentle, and in the stew, add some yam, rock sugar and hawthorn, will give the duck meat a unique fragrance, and can play a role in removing dryness and moistening the lungs.

First of all, first of all, the green duck slaughtered and cleaned, if you do not want to drink too much greasy duck soup can consider scraping some of the oil in the duck body, so that you can avoid the stew out of the duck soup is too greasy problem. After the duck is cleaned, cool water in the pot first blanched, some people say that the meat is not blanched to eat fresh, but not blanched meat, do out easily have a fishy flavor. So I personally recommend that when you eat meat, you should blanch it first.

Pour the right amount of cooking wine in cold water to deodorize. After boiling, take the duck out and wash it with water to remove the floating foam on it, which is also one of the reasons why the dish will be fishy.

After washing to prepare the raw materials for the stew, we need: green onion and ginger, the right amount of yam, sugar and hawthorn, seasoning only need cooking wine, pepper and salt. Stew soup is actually the original flavor is the most delicious, in the pot before sprinkling some salt has been very fresh, fresh ingredients, we need to choose the simplest approach. Cold water will be duck in the pot, pour the appropriate amount of cooking wine, put onions and ginger after the fire boiled to small fire stew for 50 minutes, this process try to put in a casserole for stewing, because the casserole simmering out of the soup will be more mellow, and then put in the rock sugar, hawthorn and yam.

After 30 minutes of simmering in a small fire, you can add the right amount of salt and pepper for seasoning, in this way, simple and delicious nourishing old duck soup on the production of success.