Materials

Yang duck legs 2, white onion 1 section, ginger 2 slices, orange peel 1 slice, 2 sections of ginseng, 2 slices of astragalus, dry He Shouwu 1 slice, Chinese yam, a little salt

practice

1. home to the duck legs to remove the bones, cut the meat into large pieces, bones to go down do not have to throw away, you can cook the soup together, but this way to eat it conveniently, and the meat looks better. And the meat looks more, hehehe!

2. Prepare a section of white onion, two slices of ginger, the first duck meat and duck bones to cook a little, to go a little blood and impurities.

3. Then fish out and wash, put into a clean soup pot, then put a section of white onion, a piece of ginger, I also put a piece of orange peel, fresh, dry peel can also be, this is also very helpful in deodorization.

4. Then two small sections of Codonopsis pilosula, two small pieces of astragalus, a small piece of dry He Shouwu, pressure cooker pressure a 15 minutes, open the lid, skimming off the soup on the surface of too much oil.

5. Then put the yam section, open the lid and cook until the yam is cooked.

6. Drink time to put a little salt seasoning can be.

Practice two, kelp ocean duck soup

Materials

Ocean duck half, kelp half a catty, small garlic 10 or so, ginger a piece of Chinese wolfberry

Practice

1. Duck sorted out cleanly, cut into large pieces; kelp washed sliced, the old ginger patted rotten to be used.

2. Pour the duck pieces into the dry pan and stir-fry, until the oil in the skin burst out.

3. Boil water and pour into the fried duck pieces, kelp, add ready ginger, wolfberry, large fire stew open to small fire stew until the meat is rotten. (Stewed in a casserole for 3-4 hours)

Practice three, winter melon barley stewed duck

Materials

Duck 1/2, 300 grams of winter melon, Job's tears 1 tbsp, 50 grams of ginger, 800 ㏄, 1 tsp. of salt

Practice

1. duck chopped in small pieces, put into the boiling water boiled for 2 minutes to remove the standby.

2. Wash the barley, soak it in water for 1 hour and drain it.

3. Peel and slice the ginger and set aside.

4. Put all the ingredients, winter melon, water and seasonings of Method 1 and 3 into the inner pot of the electronic pot, press the "Cook" button, and cook until the switch jumps up, then lift the lid and fish out the floating oil and ginger slices.

Method 5: Radish and Duck Soup

Ingredients

Duck Legs, Radish, Ginger

Practice

1. Peel the skin of the radish and cut into diamond shaped pieces

2. Peel the skin of the duck legs and cut them into small pieces, then blanch them in the water to remove the blood water

3. Put the blanched duck legs and radish into a casserole dish with 4 slices of ginger. When the pot is boiling, skim off the foam, then turn to low heat and cook for 1 hour and 40 minutes. Remove from the pot and sprinkle with salt