Old duck pot

Ingredients: duck.

Accessories: sour radish, Jinhua ham, mushrooms and dried bamboo shoots.

Seasoning: onion, ginger, salt, soy sauce, cooking wine, white pepper, chicken essence, broth and cooking oil.

Tool: bamboo stick

Exercise:

1. Wash sour radish, ham and mushrooms, shred and slice, wash dried bamboo shoots and shred, and wash onion and ginger, slice and slice;

2. Stuff shredded sour radish, shredded ham, shredded mushroom and shredded dried bamboo shoots into duck belly and seal with bamboo sticks;

3. Set the casserole on fire, pour in broth, mushroom slices, sour radish slices and ham slices, and cook for 5 hours. Take out the pot, add duck meat, add a little salt, white pepper, chicken essence and cooking wine, and cook for 6-8 hours. Pour in chopped coriander before eating.

Features: fragrant and tender.

Tip of the day: When stewing old duck, adding ham or bacon can increase the umami flavor of duck meat.

Dried bamboo shoots old duck pot

This is a soup dish with convenient materials and simple production, which has Jiangnan flavor. The taste is crisp and the soup is delicious and mellow.

Ingredients: old duck, dried bamboo shoots in Tianmu Mountain, aged fire heel, water bamboo leaves, onion, ginger, refined salt, chicken essence, Shaoxing wine, etc.

Production method:

(1) Slaughter and clean the old duck, blanch it in a boiling water pot to remove blood stains, dig out the duck smell and wash it.

(2) Put zongzi leaves, old duck, dried bamboo shoots and ham into a casserole, add 2200g of onion, ginger, Shaoxing wine, clear water and old duck stock soup, simmer for 4 to 5 hours, take out zongzi leaves, onion and ginger, and season with refined salt and chicken essence.

Old duck yam casserole soup

Ingredients: an old duck (one. When cooking, you don't have to put it all in, except, of course, what you can eat especially), yam (about a catty is enough), red dates, lilies, medlar, rock sugar, ginger slices, cooking wine and salt.

working methods

1, duck first (you can make do if you can't buy old and tender ones. Hehe) Wash, cut into pieces (3-4CM is enough), then blanch with boiling water (the duck can be taken out when it changes color), and remove the blood.

2. Peel and slice the prepared yam. (attention! ! The peeled yam is slippery.

3, casserole (there is nothing to say about this, you must use casserole) Put ginger slices, red dates, and water in the casserole. After boiling, add duck slices, boil again, add cooking wine, and then add medlar, lily and rock sugar in turn.

Don't cook the soup for too long, it will take about one and a half hours. When the soup is boiled for about an hour, add yam, and then add salt when the soup is almost ready.