Anti-aging, heart protection, blood tonic, detoxification, treatment of labor injuries and vomiting of blood, cure dysentery , anti- foot fungus , anti- neuritis . Old duck is really good for the body, especially old duck soup. The key to making good old duck soup is the duck, which must be old. Especially the kind that is domesticated.

The side dishes of the old duck soup are also local products, lotus root, radish, yam and so on. This is called a side of the soil and a side of the people, will not take the sea cucumber scallop stewed duck, not that conditions, the shape of the custom. The first thing that you need to do is to get your hands on some of the most popular products that you can find in the market.

Since I've heard that you don't want to eat pork, it's better to plan ahead and go to the countryside to buy some local chickens and ducks or something to prepare for it! So in the countryside to buy some of the earth duck, in the fall, many people pay attention to stick "autumn fat", but the weather is dry in the fall, sometimes want to eat some nourishing food will worry about fire.

With the old duck stew nourishing ingredients, because of the cold nature of duck meat, food is not easy on the fire, really is a fall nourishing paste "autumn class, even if it is only stewed with water cooked anything do not add it also has nutrition, but may not be delicious, so the title of this "nutritious" Let's just take it as "delicious and nutritious". If you want to get to the bottom of what is put in the duck stew more old cucumber a (about one point five kilograms), duck a (about one point two kilograms), pitted jujubes twelve, a tablespoon of peanut oil, a teaspoon of salt, two tablespoons of soy sauce.

Sixteen bowls of water then lotus seeds and wolfberries together into the stomach of the duck, into the casserole, add slightly more than the duck water and the right amount of green onion and ginger pieces, you can remove the fishy smell of the duck, open fire to the duck meat stew can be. Duck rinsed with water, and then put into the pot with please water to boil together, so that one can remove the fishy smell of duck, the second some of the fine hair can be removed more clean.

Eight pieces of ginger fried to charred yellow, and then directly into the duck pieces stir-fried to charred yellow, fried dry water after cooking into the wine, the use of alcohol volatilization, take away the fishy taste of duck meat. Then add an appropriate amount of hot water in the pot, cook until the pot opens and then fish out the duck meat, drain the water.