1. Old duck stewed with sour radish:

Old duck stewed with sour radish is delicious and the soup is clear. Eating it regularly can strengthen the spleen and internal organs, relieve summer heat, and remove autumn dryness. .

1. Raw materials: 1000 grams of old duck, 500 grams of pickled radish, 15 grams of green onions, 10 grams of ginger, appropriate amounts of star anise, pepper, rice wine and salt.

2. Method: ① Clean the old duck, remove the internal organs and cut into pieces. Wash the pickled radish in cold water and cut into hobs. Cut the green onion into sections, crush the ginger and set aside. ② Pour water into the pot, add the duck pieces, boil over high heat and skim off the blood foam, continue to cook for a few minutes, remove and rinse the foam on the surface of the duck pieces with clean water. ③ Rinse the pot, pour water into it, add the blanched duck pieces, add star anise, peppercorns, scallions and chopped ginger, then pour in rice wine. After boiling over high heat, add the sliced ??pickled radish, cook for 10 minutes with the lid open, then pour in the ingredients for the old duck soup, then cover with the lid and simmer over medium-low heat for about 1 and a half hours. Before serving, add salt to taste. 2. Old duck stewed with dried bamboo shoots:

Old duck stewed with dried bamboo shoots is a favorite dish of old duck soup made and eaten by gourmets. It has a crispy texture and is very delicious. The duck meat fell off the bones easily and had no fishy smell at all.

1. Raw materials: After killing about 4 kilograms of old duck, it will weigh about 3 and a half kilograms. In addition to the old duck, you also need to prepare 100 grams of dried bamboo shoots, 100 grams of ham, ginger, onions, garlic and rice wine. Just the right amount.

2. Method: ① Soak the dried bamboo shoots before use. You can put the dried bamboo shoots in rice washing water, soak them for about 1 hour, then wash them and set aside. Slice ham and ginger and set aside. ② The fishy smell of duck mainly comes from the two duck yolks on the duck's butt. If the duck yolks are removed, most of the fishy smell will disappear. ③ Stuff 5 ginger slices, 2 green onion knots, and 2 garlic cloves into the duck's belly, and add 2 tablespoons of rice wine to remove the fishy smell. ④Put the duck into a casserole, add 4 slices of ginger, 1 tablespoon of rice wine and just enough water to cover the duck body. Bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes. ⑤Open the lid of the pot, put the dried bamboo shoots and ham into the pot, add 1 teaspoon of salt, then cover the lid and continue to simmer for about 1 hour, until the duck is cooked through, and the dried bamboo shoots old duck soup with a rich flavor is ready. it is done. 3. Old duck stewed with tea tree mushrooms:

Using tea tree mushrooms to stew old duck soup not only plays a nutritional and nourishing role, but also does not consume too much fat that makes people feel too greasy. It is really a good nourishing product.

1. Raw materials: 1000 grams of old duck, 50 grams of dried tea tree mushrooms, 4 cups of stock, 5 grams each of onion and ginger slices, a little pepper, appropriate amounts of salt, MSG and cooking wine.

2. Method: ① Soak the dried tea tree mushroom until soft, blanch it thoroughly in boiling water, cut into sections and set aside. ② Chop the clean duck into pieces, put it into a pot with cold water, add cooking wine, boil it for about 5 minutes, take it out, rinse it with clean water to remove any dirt, and control the water. ③Pour the broth into the pot, add onions, ginger slices, cooking wine, salt, monosodium glutamate and pepper. After boiling, beat off the foam and set aside. ④ Take a container, first put the duck meat pieces, then put the dried tea tree mushroom segments on the duck meat, pour in the seasoned soup, cover, seal with plastic wrap, put it in the cage and steam over medium heat for about 2 hours Serve. 4. Old Duck Stewed Red Dates:

Old Duck Stewed Red Dates, the soup is cold in nature and is especially suitable for people with heat and internal heat. It can help digestion and relieve constipation.

1. Yuanke: 1 old duck, appropriate amounts of red dates, ginger slices, green onions, star anise, pepper and salt.

2. Method: ① After the old duck is slaughtered and processed, pour boiling water to wash away the blood foam, take it out and dry it for later use. ② Pour water into the pressure cooker, put the blanched old duck into the pot, add red dates, ginger slices, green onion segments, star anise and Sichuan peppercorns and cook together. After steam comes out of the pressure cooker, simmer over low heat for about half an hour. , add appropriate amount of salt to season until the duck meat is cooked. 5. Old duck stewed kelp:

In a home where gourmet food is the norm, the whole family loves to eat old duck stewed kelp. My mother said that kelp duck soup can strengthen the spleen, nourish the blood, and detoxify.

1. Raw materials: 1000 grams of duck, 100 grams of kelp, 1 piece of ginger, 2 pieces of garlic, and appropriate amount of salt.

2. Method: ① Clean the old duck and cut it into pieces. Wash the kelp, cut into sections and set aside. Crush the old ginger and set aside. ②Pour the duck pieces and kelp knots into a dry pan and stir-fry until the oil in the skin explodes. ③Put the water in the purple clay pot to a boil, pour in the fried duck pieces and kelp, add the prepared ginger, bring to a simmer over high heat, then reduce to low heat and simmer until the meat is tender. Attachment: How to choose the old duck?

The best species are shelducks and mallards. The growth time must be more than one year. Do not buy ducks that have been killed. When choosing a duck, pay attention to first look, second touch, and first look at the coat color. Ducks with glossier coat color and rougher paws are older.

Secondly, touch the duck's throat and bones. If it is hard, it means it is an old duck.