Raw materials:

A pair of roast duck racks, half a radish, medlar, onion, salt and white wine.

Exercise:

1. Pick out the meat from the duck rack for later use; Cut the duck rack into large pieces; Cut the white radish into pieces;

2. Heat a little duck oil in the soup pot, add ginger slices and onion segments, and add two spoonfuls of white wine;

3. Stir-fry the duck rack, add six bowls of broth or water, and bring to a boil;

4. Keep the soup boiling for five minutes (the soup turns white) and turn to low heat 1 hour;

5. Add white radish and cook for 15 minutes until the radish is cooked and soft;

6. Sprinkle medlar and cook slightly, season with salt, and sprinkle chopped green onion out of the pot.

Shannon Tang Jia

Materials:

Roast duck rack (the roast goose rack in Nanjing can also be used to make the same soup), south tofu, and onion ginger in Shanghai.

Seasoning:

Salt, chicken essence.

Exercise:

1. Put water in the soup pot. After the water boils, add the chopped duck rack, ginger and onion and simmer for 30-40 minutes.

2. Add chopped south tofu and season with salt and chicken essence.

3. 10 minutes later, join Shanghai Qingzhi Duansheng.

Duck rack soup with winter melon and kelp

Main ingredients:

Winter melon (right amount), kelp (right amount), duck rack (right amount)

Seasoning:

Onion (appropriate amount) ginger (appropriate amount) salt (appropriate amount)

Exercise:

1, kelp soaked in soft pieces.

2, melon cut into pieces.

3. Put the onion ginger, duck rack and kelp into the soup pot. After the fire boils, simmer for 50 minutes.

4. Pour in wax gourd, simmer for 20 minutes, and season with salt when drinking.