Duck meat is cold. Although it has the effect of nourishing the stomach and tonifying the kidney, most people dare not try this soup easily because its fragrance is very important. Improper cooking will affect the quality of the whole duck soup, so it will also make the soup taste bad and the meat tender.

If you want to make delicious duck soup, you can make excellent soup with mellow taste and endless aftertaste as long as you master the handling method of duck.

First, prepare an old duck and clean it, then chop the duck into small pieces, marinate it with cooking wine for 5 minutes, and then clean it with clear water, which can appropriately reduce the fishy smell of the old duck, which is also the 1 step to remove the fishy smell of the duck.

The next step is also crucial, which is welding water. First add a proper amount of water to the pot, and then add half a bottle of beer. Beer also has the function of removing fishy smell, which will not affect the meat quality and taste of old ducks, but can improve the freshness and taste of old ducks. After the fire boils, you can add the old duck into the pot, then 15 minutes to remove the blood and impurities from the old duck meat, then take it out and clean it, and drain it.

After the old duck meat is treated with boiling water, the fishy smell will gradually decrease, but the fishy smell has not been completely removed, and the next step is needed to completely remove the fishy smell.

Pour an appropriate amount of oil into the pot, stir-fry the ginger slices, then pour the old duck into the pot, stir-fry the duck oil over medium heat, add water and boil it over high heat, and then remove the floating foam and duck oil from the surface with a spoon.

Next, boil the duck soup into a ball of white with high fire, and finally add star anise to cover the casserole, and simmer for half an hour.

You can prepare the side dishes in the old duck soup during this time. Soak red dates, medlar and vermicelli in warm water for about 5 minutes. When the vermicelli is soft, you can cut it and wash it for later use.

When the duck soup is cooked to 80% maturity, you can open the lid, then add red dates and medlar vermicelli to cover the lid, continue to stew for 10 minute, and then add appropriate amount of salt, chicken essence and white pepper to taste. This delicious and nourishing old duck soup is out of the pot.