Of course. People often say that "chicken, duck and fish" are four kinds of meat, and ducks are one of them, which are raised everywhere. In rural areas, almost every household raises ducks, and ducks have become the first choice for people to nourish and keep healthy. Ducks are also made into various delicacies, such as ginger duck, salted duck, beer duck and roast duck, or mixed with lotus root, corn, radish and other ingredients to make soup. The food ducks eat is mostly aquatic, so their meat tastes sweet and cold, which has the functions of nourishing yin and stomach, invigorating spleen and tonifying deficiency, and promoting diuresis. People with heat in the body are suitable for eating duck meat, which is more beneficial to people with food stagnation, fever, dry stool and edema.

It is impossible to verify when Minnan Overflowing Duck Soup began to spread, but according to the old man, Overflowing Duck Soup originated from a big family. It is said that when the elderly, children or pregnant women in rich families have no appetite and are in poor health, chefs rack their brains to find ways to supplement them. Old duck is recognized as the most common and nourishing nutrition, so this nourishing and delicious duck soup was invented.

Duck soup should use good red-faced muscovy ducks raised by farmers for more than half a year, and it must also be live ducks slaughtered now. It takes a long time to stew the spilled duck soup. The soup won't cook for long, and the nutrition of the whole duck is concentrated in the whole bowl of soup.

Ingredients: a red-faced muscovy duck, with appropriate amount of salt.

Auxiliary tools: a waterproof saucepan.

Exercise:

1, pluck the slaughtered ducks, remove their internal organs and clean them.

2. Cut off the skin, head, claws and wings of the washed duck. Duck skin is removed because the fat content of duck skin is high. If it is not removed, the cooked duck soup will have a thick layer of oil. However, the soup of duck head, duck feet and duck wings is small, so it can be cooked separately and will not be wasted.

3. Cut the processed duck into large pieces and scratch the surface with a knife several times.

4, waterproof saucepan, put into the prepared filter layer.

5. Spread the duck meat on the filter layer, cover the inner pot, inject appropriate amount of water into the outer pot, and cover the outer pot.

6. Turn on the power supply, press fast stew for 2-3 hours, and then press slow stew for 2-3 hours. Pay attention to add water in the middle, and don't let the water dry.

7. After stewing for 6-7 hours, take out the duck meat above, remove the filter layer, and then add a proper amount of salt to the duck soup. It is very precious that a whole duck overflows such a little essence.

Siyi duck soup is an ancient flavor with the traditional characteristics of southern Fujian, which is very beneficial to people who have just recovered from a serious illness, the elderly or those who are confined to the moon. Such people are weak, have poor appetite, and have weak digestive ability in the gastrointestinal tract. Overflowing duck soup concentrates the essence of a whole duck in a bowl of soup, which is extremely nourishing.

Thank you for your careful reading.