Nourishing Laoya Soup

Ingredients

800g Laoya; 300g yam; 20g jujube; 5g wolfberry; 2g Codonopsis pilosula; Angelica sinensis. 15 grams; 10 grams of lily; 5 grams of lotus seeds; 10 grams of gorgon seeds; 10 grams of ginkgo; 30 grams of ginger

Method

Clean the duck and cut it into large pieces; add the duck meat In a pot of cold water, bring to a boil over high heat. When there is a lot of foam, remove the duck meat pieces and rinse them with warm water.

Peel the yam and cut into hob pieces; peel the ginkgo, soak it in water and remove the outside. Thin skin; remove the heart from the lotus seeds; peel the ginger and cut into large pieces for later use

Add the duck cubes into the wok without oil and stir-fry until the moisture in the duck meat dries up and there is no smell of duck meat. Taste, turn off the heat and take it out

Put the fried duck pieces and all the ingredients except the yam into the stew pot, pour in water to cover the ingredients, bring to a boil over high heat, then reduce the heat to simmer for about an hour, then add Continue to simmer the yam cubes for half an hour, and add salt to taste before serving

Sour radish and duck soup

Ingredients

Half duck; sour radish soup One pack; spring bamboo shoots; flower mushrooms; diced white radish

Method

Wash the duck and chop into small pieces

Take a pack of pickled radish seasoning and set aside

In the boiling water, blanch the duck pieces and skim off the foam to remove the fishy smell and oil

Drain the blanched duck pieces and put them into the soup pot. In, pour enough water to cover the duck pieces

Then add an appropriate amount of mushrooms, spring bamboo shoots cut into hob pieces and white radish pieces

Put the pickled radish soup into Pour into the soup pot (the soup contains salt, no need to add additional salt)

Cover the lid and turn on the heat. After the water boils, reduce the heat to low and simmer slowly

About 1-2 Turn off the heat after an hour

The duck meat and vegetables in the pickled radish duck soup can be eaten

Old duck soup

Ingredients

1 old duck; 1 piece of ginger; 1 piece of green onion; a little cooking wine; salt; 10 wolfberries

Method

First wash the duck, and pat the ginger pieces with a knife , cut the scallions into sections, wash the wolfberries

Put the ginger, green onions, wolfberries, and duck into the casserole, cover the ingredients with water and bring to a boil

Use a spoon to remove the floating liquid from the duck. Then add cooking wine and a little salt, and simmer on low heat

It will take about two hours. If the duck is old, stew it for a while

Finished

Dried duck bamboo shoots soup

Ingredients

One old duck; 60 grams of dried bamboo shoots; 10 grams of old dried ginger; appropriate amount of salt; appropriate amount of wine; enough water

Wash the old duck (ask the duck seller to do it for you) and chop it into evenly sized pieces

Soak the dried bamboo shoots in warm water until soft, remove and drain the water, and cut the ginger Cut into slices

Put the old duck in boiling water for 3 minutes to remove the blood. Take it out and pour cold water

Put the old duck into a soup pot (pay attention to the use of a casserole), pour in enough cold water (3 times the amount of the old duck) and bring to a boil over high heat. Remove the foam on the surface of the soup. Put down the ginger slices and dried bamboo shoots

Pour in the cooking wine, turn to low heat and simmer for 3 and a half hours

Open the lid, add salt to taste, and simmer for another half an hour

Bianjian old duck soup

Ingredients

Bianjian; duck; wolfberry; green onion and ginger; rice wine

Method

Put the duck Wash and cut into pieces; wash the flat tips, soak them in warm water several times to remove the salty taste, then cut them into sections for later use.

After blanching the old duck, rinse it with running water and put it into a cast iron pot;

Put in the ginger slices, green onion segments and rice wine, pour in the water, and put in the rice wine. Bring the pointed segments and wolfberry to a boil over high heat and simmer over low heat for about 2 hours. Season with an appropriate amount of salt according to your own taste.

Radish duck soup

Ingredients

1000g duck meat; one radish; a few dried mushrooms; some ginger and garlic; a few chili peppers; seasonings : Appropriate amount of cooking wine, salt, chicken essence, and soy sauce

Method

Soak the dried mushrooms in hot water and slice them together with ginger, garlic, and pepper

Peel and cut the radish block

Heat the pot, add ginger, garlic, chili and mushrooms, stir-fry until fragrant

Wash the duck meat, add cooking wine and stir-fry until fragrant

Cook the duck until fragrant Turn slightly white, add radish

Bring the soup to a boil, add salt, transfer to a casserole (electric clay pot) and simmer.

20 minutes of strong fire + 20 minutes of slow fire, and you are ready to enjoy a pot of fresh, sweet and fragrant radish and duck soup