The old duck soup is a special traditional dish along the river in Anhui Province, the production of raw materials are mainly live old duck, refined salt and so on. Soup clarification mellow, flavorful, duck fat yellow bright, meat crispy fresh alcohol, is a set of food health, traditional tonic, folk therapeutic for the integration of mass consumption type soup pot food.

Practice 1:

Ingredients: 1 old duck, ginger 3 slices, vinegar small half a spoon, salt and oil at random, a pot of boiling water

1, scrub with flour twice, drain. Dry pan hot oil, under the ginger burst incense, into the duck stir fry until the meat white, pour in vinegar, and then put enough salt, about the amount of salt flavor of a pot of soup. 2, stir fry out of the water, turn off the fire, pick up the duck meat, poured into the pressure cooker, ginger and water discarded, ginger long cooking will be bitter. Pour into the boiling water, high heat to boil, skim off the foam, and then press with a small fire 30...45 minutes. .45 minutes.

Practice 2:

Ingredients : 1 old duck, 1 yam, goji berries, 3 spoons of cooking wine, 5 grams of salt.

1, the old duck cut 4 large pieces, in cold water with ginger, cooking wine nickeled water and then fish out. Yam peeled and cut into sections. Put the old duck, yam into a smart stew pot, add pure water that does not exceed the ingredients, add the right amount of wolfberries, add 3 spoons of cooking wine.

2, stew 2 hours, countdown 15 minutes when adding 5g salt. Strain the oil after stewing and serve on a plate.

Practice 3:

Ingredients: one old duck, ten dried mushrooms, salt, ginger and cilantro.

1, duck soaked in water, wash several times repeatedly; cold water in the pot, boil 1 minute, blanch the blood, out of the water and wash several times repeatedly, so that you can go to the fishy flavor, but also to make the meat more tender.

2, another pot, add enough water, add duck, ginger slices; large fire boil to the fire stew, another pot, add enough water, add duck, ginger slices; large fire boil to the fire stew, into the casserole, with the duck stew, until the duck is cooked and rotten, can be easily inserted with chopsticks

3, before the pot to add salt, and continue to simmer for 5 minutes can be out of the pot, out of the pot! Before adding the right amount of parsley, especially nourishing old duck mushroom soup is ready; at work occasionally to the can of Mykom tomato juice is also a good choice to go.