1. Many people like to directly blanch the old duck soup before stewing to remove the fishy, but the practice of direct blanching, in fact, but it will make the duck meat become firewood, affecting the texture of the duck meat, the correct approach: is the duck in the blanching of the duck meat before a large handful of coarse salt rubbed in the duck meat
2. Will be coated with a good duck evenly cut into small pieces, and then rinsed with water, drained, in a bowl spare 3. Cut 4-5 slices of ginger and set aside on a plate.
4. Duck meat cold water in the pot, cover the lid, high heat boil, remember to blanch nothing, put the ginger and wine, the duck meat will be absorbed, so that the duck meat will be eaten all the flavor of wine.
5. Skim off the froth, froth and impurities try to skim some clean, because too many impurities will not look good stewed out. Then the duck must be rinsed with lukewarm water, cool water rinse, the duck will immediately shrink tight, affecting the taste, and then drain the water standby.
6. pot of hot lard, into the ginger slices stirring incense, stirring out the flavor after pouring into the duck.
7. Duck meat into the pot, add 1 tablespoon of cooking wine, stir-fry over high heat, use a spatula to press the duck meat, the duck meat excess fat stir-fry out, stir-fry until the duck meat began to change color, pour off the excess duck oil, the duck meat into the casserole dish.
8. Add boiling water in the casserole, add boiling water is to let the duck meat constant temperature, stewed when the heat is uniform, stewed out of the duck meat is not firewood, add cool water and warm water which are not. Boiling water added to the casserole dish eight points full position, the shallot tie a knot thrown into the casserole dish, cover the lid, high heat 10 minutes.
9. 10 minutes later, turn the fire to continue to stew for 2 hours, small fire slowly stewed duck meat will be delicious, add a little goji berries before leaving the pot, the right amount of salt and monosodium glutamate simple seasoning, and then stewed for about 10 minutes can be out of the pot.