1. Practice 1 Soak Auricularia auricula, wash it, cut off the roots, put it in a pot and add water for later use, add pepper and star anise, crystal sugar and yellow wine, salt and red dates, put the blanched duck in, boil it, turn to medium heat, simmer until the meat is crisp and rotten, and turn off the fire. Cut the soaked and washed day lily into two knives, wash the carrot, cut it into small pieces with a hob, pour the duck soup into the pot, add the day lily, bring it to a boil with high fire, simmer the day lily until it is almost cooked, add the carrot, cover the pot, and stew. When the carrots are soft, pour in the black fungus. Pour in the duck, add green garlic to the fire for a while, cover and turn off the heat. Two. Practice 2 1. Duck selection Duck soup can be stewed with old duck, water duck or local duck, but try not to use duck meat, because duck meat is usually greasy and has a strong smell, which is more suitable for raw fried duck or braised duck. Among the three kinds of ducks: old duck, water duck and local duck, water duck is the most suitable for duck soup stew, because water duck has tender meat, small skeleton and low fat content, and the stewed duck soup is the most delicious and refreshing. 2. Treatment of ducks When killing ducks, try to drain all the blood of the ducks. When cleaning, pay attention to thoroughly cleaning blood clots and fascia, and try to remove duck hair from all parts of the duck. This is the key step to make duck soup delicious and not fishy, especially duck blood and residual duck hair, which are the main sources of the fishy smell of duck soup. Of course, the released duck blood cannot be thrown away. Fried duck blood with garlic sprouts or duck blood vermicelli soup are all delicious. 3. Fried duck slices. After the duck is washed and cut into pieces, it should not be directly used to stew duck soup, but should be fried or fried with fat oil from duck skin first. This step can not only give the duck soup a fresh flavor, but also force out the fat in the duck skin, so that the duck soup is fragrant but not greasy. When frying or frying duck pieces, in order to prevent duck skin from sticking to the pot, you can first pour a little oil into the pot and shake the pot so that the oil covers the pot wall. After forcing the fat out of the duck skin, remember to put a piece of loose ginger and stir it, and then pour in a little high-intensity soju, Erguotou wine or Sanhua wine. It can better remove the fishy smell of duck meat, and at the same time, it can also enhance the flavor of duck soup. After the defatted duck pieces are fried, they can be stewed with water. In the process of stewing, fatty oil will constantly surface. At this time, skim the fat with a small spoon from time to time until the duck soup is very clear. This is also a key step to ensure that duck soup is refreshing and not greasy. Don't throw away the skimmed fat. It's delicious for frying vegetables. After adding ingredients and skimming fat oil, you can also add some ingredients to get greasy, for example, you can add some tender corn, which can not only enrich the nutrition of duck soup, but also play a role in getting greasy and make duck soup more refreshing and delicious. Also add a proper amount of sour radish to stew into soup, refreshing and appetizing sour radish old duck soup. Have you learned to stew duck soup? Duck soup is a delicious home cooking. It can strengthen the spleen and stimulate appetite, help people with malnutrition to recuperate their bodies, and also clear away heat and fire. It is delicious and nutritious, and can be eaten in the morning, noon and evening. When stewing duck soup, it is very important to master the time and heat. Generally, it takes 2-3 hours to stew duck soup, and the longer the soup is stewed, the better it is.