Duck meat is a superior ingredient, and it is good to eat some duck meat and duck soup properly in winter. The nutritional value of duck meat is similar to that of chicken, but the fatty acids in duck meat have a low melting point, which makes it easier to digest than chicken, and it contains more vitamins B and E, which makes it popular among people.

The practice of duck soup is relatively simple, like a duck restaurant, the duck meat sliced down, the duck skeleton can be used to make duck soup, the soup is thick color white flavor. But if it is a real duck soup, at least to simmer for more than 1 ? hours, the hotel's duck soup is generally boiled beforehand stock, and even with the bone powder blended into the, so the duck soup or their own hands is better.

Duck soup has a lot of practices, here Qiguo share 2 kinds of home-made duck soup, friends look together:

1. Yam old duck soup

Take the duck leg meat chopped into chunks, scallions to take the white onion section, ginger slices. Duck meat washed into the pot blanching, skimmed off the floating foam, fished out and cleaned again, put into the pressure cooker, add scallion white, ginger, a piece of Chenpi, 2 slices of astragalus, 1 slice of He Shouwu. Pressure cooker pressure 20 minutes, open the lid skimming soup surface floating oil, add the yam section, open the lid to cook the yam that is good, drink the soup when adding a little salt to taste.

2 stewed duck

Duck washed and chopped, scallions cut into sections, ginger slices, garlic whole head washed. The leaves, star anise, cinnamon package into a seasoning package spare. Start a pot of boiling oil, down into the duck pieces stir fry grease, add wine. Add water not over the duck, add green onions, ginger and garlic, spice packets, fresh chili, simmer for half an hour, add salt to taste, and then simmer for 1 hour that is good.

Clear stew