Taro duck soup

Ingredients: half duck

Ginger: 3 slices

Taro: 400 grams

Water: 8 bowls

Tangerine peel: 1 jiao

Method 1. Wash the slaughtered duck, cut into pieces, boil in water and remove;

2. Wash and peel the taro;

3. Soak the tangerine peel in water until soft, scrape off the white flesh;

4. Boil the water in the clay pot, add all the ingredients, Bring to a boil over high heat, then simmer for an hour and a half, add salt to taste and serve

Stewed duck with spring bamboo shoots

Ingredients: spring bamboo shoots, duck, ham, onions, ginger, salt, chicken essence, Coriander

Method 1. Peel the spring bamboo shoots and cut into hob pieces, chop the old duck into cubes, slice the ham, cut the green onion into sections, peel and fluff the ginger

2. Add the old duck to water Bring to a boil over medium, remove and remove all blood stains; boil spring bamboo shoots in water for 5 minutes.

3. Add water and seasonings to spring bamboo shoots, duck and ham, simmer in a casserole over low heat for an hour, sprinkle with coriander

Stewed lemon duck

Ingredients: bare duck 1 piece (about 750 grams), 750 grams of soup, 1 lemon. , Accessories: Appropriate amounts of refined salt, monosodium glutamate, and sesame oil.

To do this, remove the internal organs of the duck by caesarean section, blanch them in boiling water, wash away the blood and dirt, then rinse them with clean water, pick them up, put them into a stew pot, add refined salt, add soup, put them in a steamer and stew them in water. After 50 minutes, add the lemon (remove the core), simmer for another 10 minutes, check whether the soup is salty, add MSG, and drizzle in sesame oil. Serve. Sauce dish: soy sauce.

Stewed Ginger Duck

Ingredients: Half a red-faced Muscovy duck, 600 grams of old ginger, 1 bottle of rice wine, 1 tsp of salt, 1 tbsp of rock sugar

Method 1. Wash the old ginger, cut two pieces into shreds, grate the rest with a grater, and squeeze it into ginger juice with gauze.

2. Wash the duck, cut into pieces, blanch in boiling water and remove.

3. Put the duck pieces in the pot, add rice wine and ginger juice (leave about 100 ml), and simmer for about 1.5 hours.

4. Add the remaining 100 ml of ginger juice. When it boils, remove the shredded ginger and turn off the heat.

Dipping sauce

Tofu curd

Instant hot pot ingredients

Tofu, artemisia, cabbage, tofu skin, rice blood, pork Blood and noodles

Notes

You can use the steaming method in cooking the stewed recipe. Steam over high heat for 2 hours. The duck meat will become more tender.

Stewed duck with yam

Ingredients: duck, yam, red dates, and wolfberry. , Seasonings: onion, ginger, star anise, pepper, bay leaves, tangerine peel, rice wine, rock sugar, salt, pepper.

Method

Wash the duck meat and cut it into pieces (remove all skin and fat so it doesn’t taste greasy). Boil in cold water, turn off the heat, remove the duck meat, and rinse with cold water 2-3 times.

Add cold water to the pot, add duck meat, green onion segments, ginger slices, star anise, peppercorns, bay leaves, tangerine peel, and rice wine. Bring to a boil, then turn to medium-low heat and simmer for 50 minutes.

Add salt to taste, add 2 pieces of rock sugar, yam cubes, red dates and wolfberry and simmer for 10 minutes. Add pepper and chopped green onion to the pan.

Celery Duck Soup

Ingredients 1 duck (about 1500 grams) 100 grams of celery, 50 grams of mushrooms, 10 grams of orange peel, 10 grams of jujube, 10 grams of ginger, 1 piece of refined salt, 5 tsp of salt

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Method 1. Slaughter and wash the duck, remove the leaves from the celery and wash it; soak the orange peel and shiitake mushrooms in hot water, wash and drain, wash and fluff the ginger;

2. Put the duck in Put it into a casserole, add an appropriate amount of water, add ginger, bring to a boil over high heat, skim off the foam, then add orange peel, mushrooms, and jujubes, simmer over low heat for about 3 hours until the duck meat is cooked, add a little celery. Cook for a while and finally add refined salt.