The autumn in the south of the Yangtze River is quiet and peaceful; the water in the south of the Yangtze River is clear and leisurely; the people in the south of the Yangtze River are soft and elegant; these are just like the characteristics of a water town, neither slow nor slow, with its own rhythm, and so is the food. So~

I was born and raised in the south of the Yangtze River, and my diet naturally follows the habits of the south of the Yangtze River. I eat according to the seasons, simplicity is the best! You don’t need complicated cooking skills to eat well and drink soup well!

At the beginning of autumn, in the "Nutrition and Health" course offered by Songjiang Maogang Community School, when sharing the autumn food list with the students, Songjiang locals actively said that their favorite drink this autumn is Duck soup, and the local method is very special. You must stew it with taro. This way the soup will be much thicker than ordinary soup, and the taste is also extremely delicious~

After learning about it carefully, I came back I followed their instructions and tried making a pot. Unexpectedly, I drank every last drop. It was really delicious! The praise from my family is sincere and true. I thought I would share it with you. If you like it, give it a try. It is really good~ It is seasonal and delicious. As long as the ingredients are right, you don’t need any cooking skills to make it delicious! The simplest delicacies are also the most authentic seasonal delicacies. Enjoy them with you~

How to do this:

Ingredients:

One old duck , some taro, 1 spoon of cooking wine, half of ginger, a little salt

Method and steps:

Clean the duck, drain it and chop into pieces

Duck Put the pieces into the pot and blanch them

Use a slotted spoon to remove them after they are raw.

Put the blanched duck pieces into the clay pot, add water, add ginger slices and rice wine

After boiling over high heat, change to medium to low heat and simmer for about 1 hour

Then wash the taro, peel it, cut into hob pieces, add it to the soup and continue to simmer over medium to low heat for about half an hour

Add a little salt to taste before serving

Cooking tips:

1. The duck in the soup must be blanched, so that the soup will be refreshing

2. Taro has a high starch content and is easy to rot. Add it last when cooking to avoid staleness in the soup