Boiling old duck soup put yam is the best.

Materials: 1 old duck, 1 section of yam, 5 slices of ginger, 1 spoon of white wine, pepper in moderation, salt in moderation

Practice:

1, ready to raw materials, the duck meat into the pot of cold water blanching, adding a few slices of ginger and a high degree of white wine to help deodorization.

2, the duck meat blood foam cook out after rinsing clean, the duck meat blood foam cook out after rinsing clean, and then add the right amount of water, attention to soup must be a one-time will be enough water.

3, press the function button for soup (various pots and pans duck maturity time is not the same), duck soup is good 10 minutes before adding hobnail yam block, and then continue to boil to time.

4, add salt and pepper to taste, served in soup bowls, the surface sprinkled with minced green onions, served on the table.

Boiling old duck soup notes:

1, pick the duck

In the stewed duck soup to choose what kind of duck meat is very important, it is best to choose the old duck, generally speaking, the age of the duck in more than a year is easier to remove the fishy flavor, and stewed taste better.

2, duck stew

Duck stew process is also very important a process, if the order or time is not right will not be good stew, the flavor is not fresh, before stewing, first of all, put the old duck into boiling water about five minutes or so blanching, remove blood, then we put the old duck into the casserole or soup pot into the salt, in the stew need to be put into the about three times the amount of cold water in the duck, and then put it into a pot of cold water over high heat, and then put it into a pot of cold water. portion of cold water over high heat.

After about twenty minutes, remove the foam from the surface of the pot, and then put in a variety of spices, vegetables and other open fire stewing for about three hours.