Old duck soup of course, you have to choose the old duck, so it is easier to get rid of the duck fishy taste, I choose here is the age of the duck more than a year; sour radish also have to pay attention to the number of sour radish depending on the size of the duck, the radish size of the different soaking time should be a difference, because it is the main seasoning materials, so the requirements will be relatively high.

Materials: 1800 grams of old duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.

Making:

1, the old duck clean, take out the viscera and cut pieces; sour radish rinsed and sliced, ginger patting to be used.

2, the duck pieces into the dry pan stir-fry, until the water vapor collection can be (without additional oil).

3, the water boiled and poured into the fried duck pieces, radish, add the prepared ginger, pepper.

Classic some of the practice is to use the crock pot slow fire simmer for an hour or two, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker.

Two, barley mung bean old duck soup

Old duck soup practice

1 old duck to remove viscera, cut in half, cut off the duck tail, wash, boil.

2 Pericarp softened with water, scrape off the pith. Wash the other ingredients.

3 Boil water, put all kinds of materials into the pot, cook on high heat for 20 minutes, then switch to low heat and simmer for 2 hours, under the salt to taste, you can drink.

Effects: This soup eliminates summer heat and clears heat, strengthens the spleen and benefits the internal organs.

Three winter melon old duck soup

Six people portion of the old duck soup practice: a peel, that is, a complete piece of fruit peeled off a piece of skin portion. Soak it in water, and gently scrape off the white stuff on the reverse side of the rind with a knife. Three slices of ginger, such as the size of a dollar coin, barley 15 grains. Wash one old duck, remove the internal organs, head, buttocks and ten toenails. (If the duck is too thin, not much meat, you can consider adding half a catty of lean pork) winter melon a catty, clean, remove the core, do not remove the skin, because the skin is the fire, cut into about two mahjong tiles big it, anyway, do not cut too thin, because the winter melon it is easy to boil rotten. Good,, began,, watch yo.

Throw the duck, ginger, Job's tears, peel a piece into the pot, put water, cover the duck surface.

Open the fire,, after the water boils, the floating white bubbles, duck oil, blood and other impurities gently fished away, it is important to note that these impurities will only be in the water boiled half a minute or so when floating, if you wait for the water to boil too long, the impurities will be completely boiled into the soup, then the soup will be very difficult to see.

Shut down to medium-low heat, boil one hour and forty-five minutes when the winter melon into the pot, open high heat, when the water boiled away duck oil, and then boil one hour and fifteen minutes to six bowls of water, good,, put salt, hey, success.

Four: sour radish stewed old duck soup

Main ingredients: an old duck about 3 to 4 pounds (I used 3 pounds 3 two), pickled sour radish 300 grams, a large piece of ginger, a bunch of green onions, 50 grams of cooking wine, pepper more than 10 grains, melted 70 grams of lard, pepper 6 grams of chicken essence 10 grams of monosodium glutamate (MSG) 5 grams of salt to the right amount.

Old duck soup practice: 1, duck cut into boiling water blanch with water to wash, pickled carrots cut thin slices of slightly washed, ginger beat loose, onion knot

2, the lard in the pot melted open and hot, burst incense ginger, onion, pepper, under the duck stir-fried, pot water gradually dry when cooking wine, then under the pickled carrots into the re-frying

3, in the stew pot to add more than the duck pieces of water (I still use), high heat, and the water is very hot, and then the duck is very hot, but not too hot. The original pot because of convenience), high heat boil skimming foam, transferred to the casserole, about 80 minutes on low heat, stewed until the duck meat is rotten cooked poi soft, under the chicken essence, monosodium glutamate, pepper seasoning can be eaten.

Five, cucumber old duck soup

Materials: old cucumber a (about one point five kilograms), the old duck a (about one point two kilograms), the kernel of the red dates twelve, peanut oil a tablespoon, a teaspoon of salt, soy sauce two tablespoons of water sixteen bowls

Old Duck Soup Practice:

(1) the old cucumber with the skin cleaned, longitudinal slice, remove the capsule and the seed, cut the long section

(2) the old duck subdivided clean, remove the skin in addition to internal organs, into the hot oil pan frying until burnt

(3) boiling water, under the melon, old duck and red dates, high-fire boiling, change the fire boil three hours, seasoned with salt can be.

Note:

(1) This soup is sweet and can remove stagnation

(2) Duck meat can be picked out and dipped in soy sauce to eat

(3) Cucumber should be peeled off the head and tail, in order to be free of bitterness; to the thick and sturdy, the skin color of the golden for the top quality, can clear the summer heat.