material
Half an old duck, half a catty of kelp, about 10 garlic, a piece of ginger and a handful of medlar.
working methods
1. Clean the old duck and cut it into large pieces; Wash kelp, slice it, and break ginger for later use.
2. Pour the duck pieces into the griddle and stir-fry until the oil in the skin explodes.
3. After the water is boiled, pour in the fried duck pieces and kelp, add the prepared ginger and medlar, and simmer until the meat is rotten.
Lotus root old duck soup
material
Half an old duck, lotus root 1 kg, salt.
working methods
1. Cut the old duck into pieces.
2. Cut the lotus root into large pieces.
3. Put it into the pot with the old duck, add water to boil, then simmer for 2 hours and season with salt.
Old duck soup
material
Half a slice of duck, dried bamboo shoots and ginger wine
working methods
1: Wash the duck, cut into pieces, blanch it, take it out and wash it.
2. soak the dried bamboo shoots in water for a while and wash them. After scalding in boiling water, rinse them with clear water to squeeze out water.
3: Put the duck pieces and dried bamboo shoots into the soup pot, add water and simmer, add cooking wine and ginger, and cook for about 1 hour.
Sour radish old duck soup
material
Duck, pickled radish, ginger, pepper, vegetable oil, medlar, jujube, monosodium glutamate, chicken essence.
working methods
1: Cut the duck into pieces, pour it into the pot and cook it. When the water is boiling, take the duck out and wash it with cold water, that is, remove all the blood inside.
2: Cut the pickled radish into strips or sheets, not too thin.
3. Cook vegetable oil over high fire, pour the cut duck into the pot and stir fry for 5 minutes (remember to put pepper and ginger), pour in appropriate amount of water, turn to low heat for half an hour after boiling, pour in pickled radish and stew for 40 minutes, then add jujube, medlar, chicken essence and monosodium glutamate, and boil for 5 minutes before taking out of the pot.
Duck soup with ginger sauce
Seasoning: sesame oil: 65438+ 0 tbsp of yellow rock sugar: 2 tbsps of soy sauce: 65438+ 0 tbsps of yellow rice wine: 65438+ 0 bowl of salt: muscovy duck: half a slice of ginger: 250g of angelica sinensis: auricularia auricula 10g: a handful of medlar (about 15g)65438.
working methods
1. Chop the duck, soak it in clear water, pick it up and rinse it;
2. Wash and peel carrots and cut hob blocks; Angelica sinensis is washed and sliced; Wash medlar;
3. Soak the fungus in warm water for half an hour, wash and remove the pedicel, and tear it into blocks of moderate size; Wash ginger and tear it into strips;
4. Hot pot, pour sesame oil, add ginger slices and duck pieces, stir fry over high fire, and mix well with soy sauce when the meat becomes tight;
5. Boil clear water, pour in fried duck, yellow rock sugar, Chinese angelica and medlar, cook on high fire for 20 minutes, turn to low heat 1 hour, pour in rice wine, add carrots and black fungus, cook for 1 hour, and add salt to taste.