Duck palm soup, the common practice is naturally to make soup, such as duck palm soup with sour radish, duck palm soup with seaweed, duck palm soup with soybean, duck palm soup with bitter rakkyo and so on. Today, I would like to share with you a homemade duck palm soup, lotus root corn duck palm soup. Why I chose to make this soup, mainly because I want to drink lotus root soup again, and want to eat corn, and also want to eat duck palm, so I have this creative soup.

This soup is still quite high in value, more importantly, it is very rich in content, less soup and more meat. Here's how to make this soup.

The first step, naturally, is to deal with the duck palm first, will buy back the duck palm to cut off the nails, wash, blanch. Blanching must be poured into the appropriate amount of cooking wine and ginger to fishy. After blanching, wash it again and set it aside.

The second step, prepare side dishes, I mainly prepared lotus root and corn, if you like other side dishes, you can also be put into the stew. The first step is to cut the skin off the lotus root, wash it, and cut it into pieces. And then the corn washed, cut, and lotus root into a bowl standby.

The third step, the blanched duck palms into the pot stir fry, stir fry until slightly browned, add a little cooking oil, stir fry again, stir fry until the aroma, add the right amount of water, salt, and the right amount of angelica, ginseng, Job's tears, lotus seeds, yam and other Chinese herbs, boil.

The fourth step is to transfer the boiling duck palm soup to a casserole dish and simmer for 1 hour.

Step 5, after the goose paw soup has been stewed for one hour, the soup has turned milky white, this time put in the lotus root and corn, and then stew for half an hour on low heat.

Sixth step, half an hour later, our lotus root corn duck palm soup can be out of the pot. I couldn't help but taste the milky white broth, with the faint sweetness of corn and lotus root, as well as the salty flavor of cooking salt, and the medicinal flavor of angelica, it's a nourishing soup without a doubt. Because I personally like the medicinal flavor, so I added angelica, if you do not like the medicinal flavor, you can omit the angelica and other Chinese herbs.

Finally, the most crucial step is the dipping sauce! Boil oil in a pot, the oil temperature 8 into hot, pour in homemade chili sauce, and the right amount of dried peppercorns stir-fried, sheng out, respectively, pour into the soy sauce, vinegar, add monosodium glutamate, sugar, do not have to put salt, because my homemade chili sauce is salt, and finally put a few slices of their own mint on the success of the pick. This flavor is simply awesome.