The preparation method of duck medlar crock soup comprise that following main ingredient and auxiliary materials: duck meat, codonopsis pilosula, medlar, ginger slices, onion, salt, yellow wine and water; The preparation method is as follows: (1) Boil the duck in boiling water for three minutes, then take it out, wash it and cut it into pieces; (2) According to the weight (g) ratio of the main material and the auxiliary material, put it into a precipitation crock and steam it for three hours. Its canned soup has rich fragrance, sweet taste, pure soup quality and rich nutrition. Has the health-care functions of invigorating middle energizer, nourishing kidney and moistening lung, quenching thirst and promoting fluid production, and strengthening spleen and stomach. It is a light food suitable for all ages.

"Pot simmering soup" is a kind of flavor dish popular in southern China. It uses a special large crock, the bottom of which can be burned, and the crock is built with an iron frame. The chef puts the small crock filled with soup layer by layer into the iron frame in the crock, then lights charcoal, and uses the high temperature generated by charcoal fire to cook the soup in the crock.

The height of the big crock for making "crock simmer soup" is about 1? 3 meters, made of coarse pottery. There is a circular iron cylinder at the bottom of the cylinder, which can hold charcoal for burning fire. There are three layers of iron frames in the cylinder, which can hold about 30 small cylinders. The top of the cylinder has an iron cover, which can be opened at any time. Charcoal and crock are put in from the top with iron clips. The small crock for soup is about18cm high and 20cm in diameter. It has a small handle, which can be held by hand and served on the table. In addition, there is a small cover with a small hole on it, which is used to exhaust excess heat when stewing soup.

When simmering soup, you need to clean all kinds of raw materials and put them in a small crock, then add seasoning and water? It is best to use pure water, cover it, put the crock into the iron frame in the crock jar, light charcoal, simmer the soup for 8 ~ 12 hours, and take it out.

There are many kinds of materials for making "crock simmer soup", including chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables. When making "crock simmer soup", we should also pay attention to the following points:

1? Generally, only clear water or purified water is mixed in the crock, but the fresh soup made by hanging can't be used. Its purpose is to ensure the original flavor of simmered soup with different tastes.

2? Before you cover the jar, you need to seal the jar mouth with a piece of aluminum foil paper, and then cover it to ensure that the jar is well sealed.

3? The simmering time should be determined according to the different properties of different raw materials. Generally, the simmering of raw materials is limited to 8 hours, while the old and tough raw materials such as beef, native chicken and old duck need to be simmered for 10 ~ 12 hours.

4? Firepower is different in different positions in the big tile jar, so pay attention to the reasonable collocation of big fire and small fire when simmering. Generally, the soup in a crock is cooked with high fire first, and then boiled with low fire.

5? After a pot of soup has been stewed for about 4 to 5 hours, it is necessary to "turn over", that is, change the position of the crock to prevent it from being stewed dry because it is close to the position with strong firepower.

Here are some specific methods of making "crock simmer soup" for your reference.

Braised ribs with mung bean and laver

Ingredients: ribs 500g mung bean 100g laver 50g mussel 25g ginger slices 10g onion 30g refined salt, pepper, cooking wine, monosodium glutamate and purified water.

Method:

1? Wash the ribs and cut them into 5 cm long sections; Wash mung beans; Wash and soak laver and mussel.

2? Put ribs, mung beans, laver, mussels, ginger slices and shallots in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 8 hours.

Features: the soup is clear and delicious, clearing away heat and toxic materials.

Stewed chicken with ginkgo bean curd.

Ingredients: Chicken 600g Ginkgo biloba 150g yuba 100g ginger slices 10g onion 30g salt, pepper, cooking wine, monosodium glutamate and purified water.

Method:

1? Wash chicken and cut into pieces; Ginkgo biloba is shelled and pitted; After the yuba is soaked, cut it into sections.

2? Put chicken, ginkgo biloba, yuba, ginger slices and scallion in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 12 hour.

Features: The soup is rich and fresh, smooth and dry.

Cordyceps sinensis old duck

Ingredients: 600 grams of old duck, 0/00g of lean pork, 0/0g of chicken oil, 75g of ginger, 0/0g of scallion, 30g of refined salt, pepper, carved wine, monosodium glutamate and purified water.

Method:

1? Wash the old duck, cut into pieces, soak it in boiling water and take it out; Cut the lean pork into pieces and soak it in a boiling water pot.

2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots, stir-fry duck pieces, cook carved wine, put the wok in a crock, add Cordyceps and lean pork, add salt, pepper and monosodium glutamate, add purified water, cover and simmer in a crock for about 12 hour.

Features: the soup is clear and rotten, nourishing the lungs and benefiting the kidneys.

Zhu Zhu mushroom snake soup

Ingredients: cauliflower snake 600g, ham 50g, water-soaked mushroom 30g, ginger slice150g, onion10g, chicken oil 30g, refined salt 75g, pepper, cooking wine, monosodium glutamate and purified water.

Method:

1? Cauliflower snake, cut into 6 cm long sections; Wash the column; Sliced ham and mushrooms.

2? Heat a wok, add chicken oil, saute ginger slices and shallots, saute snake sections, cook wine, turn the wok into a crock, add columns, ham and mushrooms, add salt, pepper and monosodium glutamate, add purified water, cover it, and simmer in a crock for about 12 hour.

Features: clearing heat and promoting diuresis, relaxing muscles and tendons and activating collaterals.

Braised beef with dried bamboo shoots?

Raw materials: cattle? 500g of sliced veal, 5g of yam15g, 6g of medlar and longan, 50g of dried bamboo shoots in Tianmu Mountain, 0g of ginger slices10g, 30g of onion, 75g of chicken oil, salt, pepper, cooking wine, monosodium glutamate and purified water.

Method:

1? Cattle? Wash, blanch in boiling water pot for about 3 minutes, remove and cut into pieces; Soak dried bamboo shoots in warm water and cut into strips.

2? Put the wok on the fire, add chicken oil to heat it up, add ginger slices and shallots and stir-fry until fragrant, then pour in beef. Stir-fry, cook cooking wine, pour into a crock, add dried bamboo shoots, yam, wolfberry fruit and longan pulp, add refined salt, pepper and monosodium glutamate, add purified water, cover the lid, and simmer in the crock for about 12 hour.