1 the old duck is eviscerated, washed and cut into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.
2 Pour the duck pieces into the dry pot and stir-fry until the steam is collected (no oil is needed).
After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.
4 Pour the duck pieces together with the soup into the pressure cooker and cook.
Note: The traditional method is to stew in a saucepan for an hour or two. Here, it is cooked in a pressure cooker to save time.
Production skill
1. Duck pieces should not be too big, and the entrance is convenient;
It is best to cook the duck until it is crisp and rotten.
1 gut the old duck, cut it in half, cut off the tail, wash and blanch.
2 soak dried tangerine peel in water and scrape off the pulp. Wash other materials.
3 Boil the water, put all kinds of materials into the pot, cook for 20 minutes on high fire, then cook for 2 hours on low fire, and season with salt.
4. Heat lard in the pot, saute ginger, onion and pepper, stir-fry duck pieces, cook wine when the water in the pot is gradually dry, and then add sour radish to stir-fry.
5. Add the submerged water into the stew pot (I still use the original pot because it is convenient), bring to a boil with high fire, skim the floating foam, transfer to a casserole, simmer for about 80 minutes until the duck is cooked and soft, and add chicken essence, monosodium glutamate and pepper to taste.
One old cucumber (about 1.5 kg), one old duck (about 1.2 kg), twelve red dates with stones removed, one tablespoon peanut oil, one teaspoon salt, two tablespoons soy sauce and sixteen bowls of clear water.
1 peeled and washed old cucumber, cut longitudinally, remove capsules and seeds, and cut into long segments.
2 old duck? Wash, peel and gut, and fry in a hot oil pan until brown.
3 Boil the water, add the melon, old duck and red dates, bring to a boil on high fire, cook for three hours on medium fire, and season with salt.
(1) This soup tastes fresh and sweet, so you can get rid of stagnation.
(2) Duck meat can be picked out and dipped in raw food.
(3) cut off the head and tail of cucumber to make it bitter; Take thick golden skin as the top grade, clearing away heat and relieving summer heat.
Old duck, half a pork belly, 200g chives, 3 ginger, 1 piece.
20g cooking oil, 2 tablespoons cooking wine, a little pepper and salt, 2 tablespoons monosodium glutamate 1 tablespoon.
1 Slaughter the old duck, cut it into pieces, cook it, wash its belly, slice it and scald it; Wash shallots and cut into sections, wash ginger and pat loose;
2. Pour the oil into the pot, saute the chives and ginger, pour the cooked duck soup, then add the duck and pork belly and simmer for 40 minutes;
3 finally, add seasoning.
Make ingredients
350-400g of old duck soup, 40g of vermicelli150-200g of duck blood, 0g of duck gizzard10g of duck sausage10g, 5g of tofu and half a marinated egg.
Seasonings in the bowl: salt 1-2g, monosodium glutamate 1g, chicken powder 1g, old duck soup seasoning 2g, pepper 1g, coriander 2-3g, chives 5g and duck oil 5g.
1 Take a stainless steel powder colander, add duck blood, vermicelli and tofu and cook for 1 min;
2 Add salt, monosodium glutamate, chicken powder, old duck soup seasoning and duck oil to the bowl, pour the scalded vermicelli, duck blood, bean curd and duck soup, pour duck gizzard and duck intestines, and sprinkle coriander and shallots on the vermicelli.