Ducks in spring are the most nutritious, fat but not greasy. Duck in old duck pot must choose Ma duck, and the boiled soup has no strange smell at all. When cooking duck soup, it must be cooked in a clay pot, and the taste will be authentic. First, remove the blood foam floating on the soup surface, add ginger, green onion and a piece of zongzi leaf, and simmer slowly for about half an hour. Put bamboo shoots and a little kelp in, and put some ham slices in, and the taste will be better. Continue to cook for 20 minutes. Drinking duck soup in early spring and summer is clear-fire, non-greasy, warm and nourishing, and is suitable for all ages. It is indeed a good health soup.

Ingredients: duck.

Accessories: sour radish, Jinhua ham, mushrooms and dried bamboo shoots.

Seasoning: onion, ginger, salt, soy sauce, cooking wine, white pepper, chicken essence, broth and cooking oil.

Tool: bamboo stick

Practice:

Wash sour radish, ham and mushrooms and cut them into shreds and slices, wash dried bamboo shoots and cut them into shreds, and wash onions and ginger and cut them into sections and slices;

Shredded sour radish, shredded ham, shredded mushroom and shredded dried bamboo shoots are stuffed into the duck's stomach and sealed with bamboo sticks;

Ignition in a casserole, pour in broth, mushroom slices, sour radish slices and ham slices, cook for 5 hours, remove the auxiliary materials from the pot, add duck, add a little salt, white pepper, chicken essence and cooking wine, and cook for 6-8 hours. Pour in chopped coriander before eating.

Features: fragrant and tender.

Tip: When stewing old duck, adding ham or bacon can increase the fresh flavor of duck meat.