1 pickled ginger, 1 pickled pepper, 1 scallion, garlic, small onion, seasonings: cooking oil, salt, chicken essence, Hua Diao wine, etc.. It depends on whether you put in pure yellow wine or seasoned wine. For pure yellow wine, put the wine in at the very beginning after the duck is placed in the pot and boil it until the alcohol evaporates out, then continue cooking. It doesn't matter if you put a little more pure yellow wine in.

Methods

Ducks don't need to be marinated in yellow wine in advance, but you can marinate the duck in a small amount of flavored wine, and then when it's almost 7 to 8 minutes out of the pot, turn up the heat and let the soup come to a big boil, add a small amount of wine, and then leave the lid on. This is because too much seasoned wine may overpower the aroma of the duck itself.

Maoguo Old Duck Soup is a soup dish, mainly cooked by old duck and adult sour radish. First, the old duck slaughtered clean, rinse blood, blanch in boiling water for about 10 minutes to blanch the blood. Sour radish into 3 cm long, cm wide strip, pickled ginger slices, sliced ginger, scallions cut into pieces to be used.

The pan into the salad oil, burned to 40% hot, into the ginger, green onions stir incense, under the sour radish strips, pickled peppers, pickled ginger stir-fry fragrance, into the bone broth, salt, chicken oil boiled over high heat, under the pepper, reduce the heat, into the old duck simmering for at least 2 hours, to the soup when the duck white duck aroma into the chicken essence, monosodium glutamate, scallion section. Serve with a flavorful plate. After the duck is finished, you can shabu-shabu other hot pot ingredients, or drink the soup while eating.