Don't choose duck meat when making yam and old duck soup, because duck meat is too hard to bite, you can prepare a few duck legs, duck legs have a better texture and flavor, through the slow simmering inside the bone marrow can also enter the soup, it will make them become more mellow, and then when simmering you need to add a few sliced oranges and ginseng, to increase the nutrients and texture.

Materials

2 duck legs, 1 section of white onion, 2 slices of ginger, 1 slice of orange peel, 2 sections of ginseng, 2 slices of astragalus, 1 slice of dried He Shouwu, yam, a pinch of salt

Practice

1. Go home to remove the bones from the duck legs and cut the meat into large chunks, the bones to go down do not have to throw, you can cook together in the soup, but then it is easy to eat, and the meat seems to be more meaty, hey! !

2. Prepare a section of white onion, two slices of ginger, the first duck meat and duck bones to cook a little, to go a little blood and impurities.

3. Then fish out and wash, put into a clean soup pot, then put a section of white onion, a piece of ginger, I also put a piece of orange peel, fresh, dry peel can also be, this is also very helpful in deodorization.

4. Then two small sections of Codonopsis pilosula, two small pieces of astragalus, a small piece of dry He Shouwu, pressure cooker pressure a 15 minutes, open the lid, skimming off the soup on the surface of too much oil.

5. Then put the yam section, open the lid and cook until the yam is cooked.

6. Drink with a little salt to taste.