How to make old duck soup:

There are many ways to make old duck soup, including winter melon and old duck soup, barley and mung bean old duck soup, pickled radish and old duck soup, and ham and pepper old duck soup. Soup, cucumber and duck soup, etc., there are many ways to make them. Below we introduce several ways to make old duck soup:

1. Common ways to make old duck soup

Of course, you have to choose old duck for old duck soup, which makes it easier to remove the smell of duck. , I choose ducks that are more than one year old here; pickled radish is also particular. The number of pickled radish depends on the size of the duck. The soaking time of different radish sizes also varies, because it is the main seasoning ingredient of this dish. So the requirements will be relatively high.

Ingredients: 1800 grams of old duck, 900 grams of pickled radish, a piece of old ginger, and four or five pieces of Sichuan peppercorns.

Preparation:

1. Clean the old duck, remove the internal organs and cut into pieces; rinse the sour radish with water and slice it, and beat the old ginger and set aside.

2. Pour the duck pieces into a dry pot and stir-fry until the water vapor is collected (no need to add additional oil).

3. After the water boils, pour in the fried duck cubes and radish, and add the prepared ginger and Sichuan peppercorns.

The classic method is to simmer it in a saucepan for an hour or two, but usually it is faster to use a pressure cooker for convenience, so I used a pressure cooker here.

2. Coix, mung bean and old duck soup

Ingredients:

38 grams of coix, 38 grams of mung beans, 2 slices of tangerine peel

1 old duck 12 bowls of water and appropriate amount of salt

How to make old duck soup

1. Remove the internal organs of the old duck, cut it in half, cut off the tail, wash and blanch.

2 Soak the tangerine peel with water until soft and scrape off the flesh. Wash other materials.

3 Boil the water, put all the ingredients into the pot, cook over high heat for 20 minutes, then simmer over low heat for 2 hours, add salt to taste, and drink.

Efficacy: This soup relieves summer heat, strengthens the spleen and benefits the internal organs.

Three: Winter Melon and Old Duck Soup

How to make the old duck soup for six people: one piece of peel, which is the amount of peeling off a piece of the whole fruit. Soak it in water and gently scrape off the white stuff on the back of the peel with a knife. Three slices of ginger the size of a one-yuan coin, 15 grains of barley. Take an old duck, wash it, remove its internal organs, head, buttocks and ten toenails. (If the duck is too thin and has no meat, you can consider adding half a pound of lean pork.) One pound of winter melon, washed, cored, don't peel it, because the skin is burned, cut it into about the size of two mahjong tiles. Anyway, don't cut it too thin, because winter melon can easily become rotten. Okay, here we go, watch.

Throw the duck, ginger slices, barley, and peel into a pot (again, the pot used by Cantonese people to make soup is a clay pot), add water, and cover the duck noodles.

Turn on high heat. After the water boils, gently remove the floating white foam, duck fat, blood and other impurities. It should be noted that these impurities will only last for about half a minute after the water boils. When it floats, if you wait for the water to boil for too long, the impurities will be completely absorbed into the soup, and the soup will be ugly.

Turn down the heat to medium-low and cook for one hour and forty-five minutes. Put the winter melon into the pot, turn on the high heat, remove the duck fat when the water boils, and cook for another hour and fifteen minutes to six. Bowl of water, okay, put salt, hey, it worked.

Four: Stewed Old Duck Soup with Sour Radish

Main Ingredients: One old duck is about 3 to 4 pounds (I used 3 pounds and 3 taels), 300 grams of pickled radish , a large piece of old ginger, a bunch of green onions, 50 grams of cooking wine, more than 10 peppercorns, 70 grams of melted lard, 6 grams of pepper, 10 grams of chicken essence, 5 grams of MSG, and an appropriate amount of salt.

How to make old duck soup: 1. Cut the duck into boiling water and blanch it, then wash it with water, cut the pickled radish into thin slices and wash it slightly, pat the ginger into loose pieces and tie the green onions into knots

2. Melt the lard in the pot and heat it up, sauté the ginger, green onions and Sichuan peppercorns until fragrant. Add the duck pieces and stir-fry. When the water in the pot gradually dries up, add the cooking wine, add the sour radish and stir-fry until fragrant

3. Add water to cover the duck pieces in a stew pot (I still use the original pot because it is convenient), bring to a boil over high heat and skim off the foam, transfer to a casserole, stew over low heat for about 80 minutes until the duck meat is cooked and soft. Add chicken essence, monosodium glutamate and pepper to taste and serve.

5. Cucumber and old duck soup

Ingredients: One old cucumber (about 1.5 kg), one old duck (about 1.2 kg), 10 pitted red dates Two grains, one tablespoon of peanut oil, one teaspoon of salt, two tablespoons of light soy sauce, sixteen bowls of water

How to make old duck soup:

(1) Wash the old cucumbers with the skin on. Cut it lengthwise, remove the capsule and seeds, and cut into long sections

(2) Cut the old duck into pieces, remove the skin and internal organs, and fry in a hot oil pan until brown

(3 ) Bring water to a boil, add melon, duck and red dates, bring to a boil over high heat, simmer over medium heat for three hours, season with salt.

Notes:

(1) This soup tastes fresh and sweet and can remove stagnation

(2) The duck meat can be picked out and dipped in soy sauce

(3) It is advisable to cut off the head and tail of cucumber so that it has no bitter taste; the best ones are thick and golden-skinned, which can clear away heat and relieve summer heat.