There are many ways to make old duck soup, including winter melon old duck soup, coix seed and mung bean old duck soup, sour radish stewed old duck soup, ham and pepper old duck soup, cucumber old duck soup, etc. There are many ways to make it. . Below we introduce several ways to make old duck soup:

The simplest preparation method:

Wash the duck and use boiling water to remove the fishy smell. Add two slices of ginger and two roots to the boiling water. The effect of raw green onions is better. Add the duck in additional water, put the purchased old duck soup into the pot and stew together, bring to a boil over high heat, simmer over low heat until the duck stewed cake is ready to eat. (That Xiang'an old duck soup The soup and stew ingredients are very good, the taste is very pure, unlike other brands of Lao duck soup with heavy flavor and MSG)

1. Common methods of Lao duck soup

Of course you have to choose Lao duck soup Duck, it is easier to get rid of the duck smell. The ones I choose here are ducks that are more than one year old. Pickled radish is also very particular. The number of pickled radish depends on the size of the duck. The brewing time will also vary depending on the size of the radish. Because it is the main seasoning ingredient for this dish, the requirements are relatively high.

Ingredients: 1800 grams of old duck, 900 grams of pickled radish, a piece of old ginger, and four or five pieces of Sichuan peppercorns.

Preparation:

1. Clean the old duck, remove the internal organs and cut into pieces; rinse the pickled radish with water and slice it into slices, beat the old ginger and set aside.

2. Pour the duck pieces into a dry pot and stir-fry until the water vapor is collected (no need to add additional oil).

3. After the water is boiled, pour in the fried duck cubes and radish, and add the prepared ginger and Sichuan peppercorns.

The classic method is to simmer it in a saucepan for an hour or two, but usually it is faster to use a pressure cooker for convenience, so I used a pressure cooker here.

2. Coix seed and mung bean old duck soup

Ingredients:

Coix seed…………38g mung bean…………38g tangerine peel… …………2 slices

Old Duck…………1 piece of water…………12 bowls of salt………………appropriate amount

Old How to make duck soup

1. Remove the internal organs of the old duck, cut it in half, cut off the tail, wash and blanch.

2 Soak the tangerine peel with water until soft and scrape off the pulp. Wash other materials.

3 Boil the water, put all the ingredients into the pot, cook over high heat for 20 minutes, then simmer over low heat for 2 hours, add salt to taste, and drink.

Efficacy: This soup relieves summer heat, strengthens the spleen and benefits the internal organs.

Three: Winter Melon and Old Duck Soup

How to make the old duck soup for six people: one piece of peel, which is the amount of peeling off a piece of the whole fruit. Soak it in water and gently scrape off the white stuff on the back of the peel with a knife. Three slices of ginger the size of a one-yuan coin, 15 grains of barley. Take an old duck, wash it, remove its internal organs, head, buttocks and ten toenails. (If the duck is too thin and has no meat, you can consider adding half a pound of lean pork) One pound of winter melon, washed, cored, don't peel it, because the skin is burned, cut it into about the size of two mahjong tiles. Anyway, don't cut it too thin, because winter melon can easily become rotten. Okay, here we go, watch.

Put the duck, ginger slices, barley, and peel into a pot (again, the pot used by Cantonese people to make soup is a clay pot), add water, and cover the duck noodles.

Turn on high heat. After the water boils, gently remove the floating white foam, duck fat, blood and other impurities. It should be noted that these impurities will only last for about half a minute after the water is boiled. When it floats, if you wait for the water to boil for too long, the impurities will be completely absorbed into the soup, and the soup will be ugly.

Turn down the heat to medium-low and simmer for one hour and forty-five minutes. Put the winter melon into the pot, turn on high heat, remove the duck fat when the water boils, and simmer for another hour and fifteen minutes to six. Bowl of water, okay, put salt, hey, it worked.

Four: Stewed Old Duck Soup with Sour Radish

Main Ingredients: One old duck is about 3 to 4 pounds (I used 3 pounds and 3 taels), 300 grams of pickled radish , a large piece of old ginger, a bunch of green onions, 50 grams of cooking wine, more than 10 peppercorns, 70 grams of melted lard, 6 grams of pepper, 10 grams of chicken essence, 5 grams of MSG, and an appropriate amount of salt.

How to make old duck soup: 1. Cut the duck into boiling water and blanch it, then wash it with water, cut the pickled radish into thin slices and wash it briefly, pat the ginger into loose pieces and tie the green onions into knots

2. Melt the lard in the pot and heat it up, sauté the ginger, green onions and Sichuan peppercorns until fragrant. Add the duck pieces and stir-fry. When the water in the pot gradually dries up, add the cooking wine, add the sour radish and stir-fry until fragrant

3. Add water to cover the duck pieces in a stew pot (I still use the original pot because it is convenient), bring to a boil over high heat and skim off the foam, transfer to a casserole, stew over low heat for about 80 minutes until the duck meat is cooked and soft. Season with chicken essence, monosodium glutamate and pepper and serve.

5. Cucumber and old duck soup

Ingredients: One old cucumber (about 1.5 kg), one old duck (about 1.2 kg), 10 pitted red dates Two grains, one tablespoon of peanut oil, one teaspoon of salt, two tablespoons of light soy sauce, sixteen bowls of water

How to make old duck soup:

(1) Wash the old cucumbers with the skin on. Cut it lengthwise, remove the capsule and seeds, and cut into long sections

(2) Cut the old duck into pieces, remove the skin and internal organs, and fry in a hot oil pan until brown

(3 ) Bring water to a boil, add melon, duck and red dates, bring to a boil over high heat, simmer over medium heat for three hours, season with salt.

Notes:

(1) This soup tastes fresh and sweet, and can remove stagnation

(2) The duck meat can be picked out and dipped in soy sauce

(3) It is advisable to cut off the head and tail of cucumber so that it has no bitter taste; the best ones are thick and golden-skinned, which can clear away heat and relieve summer heat.

Stewing method of Shanzhen old duck soup

Feature introduction: Square bamboo shoots are precious forest products produced in Jinfo Mountain, Chongqing. They have extremely high edible value and are traditional healthy delicacies. Excellent product. This product is a convenient soup pot stew made by refining, formulating and processing the traditional old duck soup using modern food safety and nutrition scientific research methods. It is the main soup ingredient second only to pickled radish-type old duck soup in terms of sales. The duck soup stewed with this product has the characteristics of clear, sour and fragrant duck soup, tender and smooth duck skin, glutinous and non-greasy skin, pure and non-fishy taste, and salty, fresh and refreshing bamboo shoots that will not rot after being stewed for a long time.

Stewing method: Use a live duck of about 1.8kg, slaughter it, remove its feathers, remove its claws, skin, mouth shell, and nasal contamination, eviscerate and wash, and then boil it with water for 3 to 5 minutes to remove the blood. Then take it out and cool it slightly to clean the hair, wash it and refrigerate it for later use. When stewing the soup, first put 1 pack of old duck soup into a 31 cm casserole (customized by the company), then put the duck, then add about 3kg of water to the rim of the casserole, bring to a boil over high heat, and then simmer over low heat (adjusted heat) When it is just opened) simmer for 2.5 to 3 hours (note: if you are on a plateau, you need to simmer for about 1 hour longer) and it is ready to eat.

Special Tips:

1) Inspection in the middle: Two or three inspections are required in the middle, mainly to check the amount of soup and the rawness and cookedness of the duck.

2) How much duck soup: When serving duck soup (for entertaining guests), you need to check the water level of the soup. When the duck soup is simmered, the water level of the soup should be kept about 5 mm below the flange of the casserole. The soup is more bland and the soup is less salty, because the company's soup is prepared according to the size of the pot. The meat cake with a small amount of soup will evaporate too much due to high heat. When serving it, you need to add water to boil it before serving it to guests. If the duck is too tender or too much water is added, or the duck is not simmered, you should turn on medium heat to evaporate some water before serving. Remember to find out the reason and add less water next time.

3) Add water to the stew: If the heat is well controlled and the water is added according to the above requirements, it can generally be stewed without adding water. However, there are slight differences due to differences in atmospheric pressure (such as the Qinghai-Tibet Plateau and coastal areas), the age of the duck, the size of the heat, and the size of the pot (some self-purchased casseroles), and need to be adjusted according to specific conditions.

4) Duck stew time: In any case, the duck stew time needs to be more than 2 hours, because the flavor of the soup will be cooked out. This can be judged by tasting the radish. The salty and sour radish indicates that the flavor of the soup is still included in the soup. Remember.

5) Soup flavor adjustment: Generally, the company has already prepared the soup flavor, and there is no need to add any other seasonings when stewing duck. However, due to slightly different regional and individual tastes, adjustments can be made by adding or subtracting radish soup ingredients. You can add more soup to each pot in advance (such as 6 packets of soup for 5 pots), or you can add the soup directly to the soup pot when individual customers request it.

6) How much oil layer is there: The oil in the soup bag is quantified by the company based on many years of experience, so there is no need to add more oil when stewing soup. However, due to different sources of duck (for example, the fatness of Cherry Valley duck and shelduck is different), the amount of oil may be different. Generally, do not fish out the oil, as this will affect the duck flavor of the soup. It is recommended to use lean duck as much as possible. A few customers will ask for more oil. At this time, you can add about 50 to 100g of salad oil.

Sour radish and old duck soup

Sour radish and old duck soup is delicious and clear in color. It is said that it can also relieve autumn dryness, so it can be regarded as a home-cooked dish suitable for the occasion.

This dish is simple to make, but the selection of ingredients cannot be careless. Of course, you have to choose old ducks for old duck soup, which makes it easier to remove the smell of duck. The ones I choose here are ducks that are more than one year old. There are also specialties about pickled radish. The number of pickled radish depends on the size of the duck. The size of the radish is different. The cooking time also needs to be different, because it is the main seasoning ingredient of this dish, so the requirements are relatively high. I bought it at a specialty stall in the vegetable market. hehe! It’s just that the store doesn’t have a brand yet, so I can’t recommend it to everyone. Okay, now let’s take a look at the preparation process of this dish!

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Ingredients: 1800 grams of old duck, 900 grams of pickled radish, a piece of old ginger, four to five peppercorns grain.

1. Clean the old duck, remove the internal organs and cut into pieces; rinse the pickled radish with water and slice it into pieces, smash the old ginger and set aside.

2. Pour the duck pieces into a dry pot and stir-fry until the water vapor is collected (no need to add additional oil)

3. After the water boils, pour in the fried duck cubes, radish, and add the prepared ginger and peppercorns.

The classic method is to simmer it in a saucepan for two and a half hours. However, for convenience, it is usually faster to use a pressure cooker, so a pressure cooker is used here.

Nanchang cuttlefish stewed old duck soup

The duck is boiled in water first, remove the blood and floats, then put it in the water and cook it together with the cuttlefish. Do not add any ingredients. If using a rice cooker 1 -2 hours is enough. If you think it’s not rotten enough, you can continue cooking. After cooking, add salt and MSG and it's OK. If you like longan, you can add some longan and cook it together.

It depends on whether you prefer fresh cuttlefish or dried cuttlefish. Fresh cuttlefish should be cooked directly with duck, while dried cuttlefish should be washed well and soaked for a few hours before cooking.