The simplest method is:
Wash the duck and remove the fishy smell with boiling water. Adding two slices of ginger and two raw onions to boiling water is more effective. Then add water to the duck and put the old duck soup into the pot to stew together. Cook with strong fire and stew with low fire. (That Xiang 'an-old duck soup is well stewed and tastes pure, unlike other brands of old duck soup essence monosodium glutamate. )
First, the common practice of old duck soup
Old duck soup should of course choose old duck, which makes it easier to remove the smell of duck. I choose ducks over one year old here; Sour radish is also very particular. The amount of sour radish depends on the size of duck, and the brewing time varies with the size of radish. Because it is the main seasoning material of this dish, the requirements will be higher.
Ingredients: old duck1800g, sour radish 900g, one piece of ginger, four or five pieces of pepper.
Making:
1, clean the old duck, take out the internal organs and cut into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.
2. Pour the duck into the frying pan and stir-fry until it contains steam (no need to add oil).
3. After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.
The classic practice is to stew in a saucepan for an hour or two, but in order to use a pressure cooker more conveniently and quickly, a pressure cooker is used here.
Second, barley mung bean old duck soup
Materials:
Coix seed 38g mung bean 38g tangerine peel 2 pieces.
Old Duck ......................... 1 Water ..................................................................................................... 65438+ 12 Bowl of Salt ..............
The practice of old duck soup
1 gut the old duck, cut it in half, cut off the tail, wash and blanch.
2 soak dried tangerine peel in water and scrape off the pulp. Wash other materials.
3 Boil the water, put all kinds of materials into the pot, cook for 20 minutes on high fire, then cook for 2 hours on low fire, and season with salt.
Efficacy: This soup can relieve summer heat, strengthen spleen and benefit viscera.
Three: wax gourd and old duck soup
The practice of old duck soup for six people: one skin, that is, the weight of a skin is peeled off from a complete fruit. Soak in water and gently scrape off the white things on the back of the peel with a knife. Three slices of ginger and one-dollar coin-sized Coix seed 15 slices. An old duck, washed, viscera removed, head removed, butt removed, and ten toenails removed. If the duck is too thin and has no meat, consider adding half a catty of lean pork. Wash a catty of wax gourd, remove the core, and don't peel it, because the skin gets angry. Cut into two pieces of mahjong tiles. Anyway, don't cut it too finely, because wax gourd is easy to rot. All right, let's get started. Be careful.
Put the duck, ginger slices, coix seed and peel into the pot (or the pot used by Cantonese to make soup, that is, the clay pot), drain the water and cover the duck noodles.
Open a big fire. After the water boils, gently skim off impurities such as white foam, duck oil and blood water floating on the water surface. It should be noted that these impurities will only float up when the water boils for about half a minute. If the water is boiled for too long, the impurities will be completely boiled into soup, and the soup will be ugly.
Turn off the low heat. When the pot lasts for one hour and forty-five minutes, put the wax gourd into the pot, turn on the fire, remove the duck oil when the water boils, and cook for another hour and fifteen minutes to six bowls of water. All right, salt. Hey, it worked.
Four: stewed old duck soup with sour radish
Ingredients: an old duck weighs about 3-4 kg (I used 3 kg, 3 Liang), pickled radish 300 g, a large piece of ginger, a bunch of onions, cooking wine 50 g, pepper 10 pieces, melted lard 70 g, pepper 6 g, chicken essence 10 g, monosodium glutamate 5 g, and appropriate amount of salt.
The practice of old duck soup: 1. After the duck is cut and put into boiling water, it is washed with clear water, and the sour radish slices are slightly washed. Ginger is loose and onion is tied.
2. Heat lard in the pot, saute ginger, onion and pepper, stir-fry duck pieces, cook wine when the water in the pot is gradually dry, and then add sour radish to stir-fry.
3. Add the water flooded with duck pieces into the stew pot (I still use the original pot because it is convenient), bring to a boil with high fire, skim the floating foam, transfer to the casserole, simmer for about 80 minutes, stew until the duck meat is cooked and soft, and add chicken essence, monosodium glutamate and pepper to taste.
Five, cucumber old duck soup
Ingredients: an old cucumber (about 1.5 kg), an old duck (about 1.2 kg), twelve red dates, one tablespoon peanut oil, one teaspoon salt, two tablespoons soy sauce and sixteen bowls of clear water.
The practice of old duck soup:
(1) Peel and wash the old cucumber, cut it longitudinally, remove the capsules and seeds, and cut it into long sections.
(2) Old duck? Wash, peel and gut, and fry in a hot oil pan until brown.
(3) Boil water, add wax gourd, old duck and red dates, boil over high fire, cook for three hours on medium fire, and season with salt.
note:
(1) This soup tastes fresh and sweet, so you can get rid of stagnation.
(2) Duck meat can be picked out and dipped in raw food.
(3) cut off the head and tail of cucumber to make it bitter; Take thick golden skin as the top grade, clearing away heat and relieving summer heat.
Boiling method of old duck soup with delicacies
Features: Bamboo shoots are precious forest products produced in Jinfo Mountain in the south of Chongqing, which have high edible value and are a good traditional healthy food. Based on the traditional old duck soup, this product is a convenient soup pot stew refined by using modern scientific research methods of food safety and nutrition. It is the main soup material with sales volume second only to radish soaked old duck soup. The duck soup stewed with this product has the characteristics of clear and sour duck soup, tender and smooth duck skin, waxy but not greasy, pure and odorless taste, and salty and refreshing bamboo shoots cooked for a long time.
Stewing method: Take a live duck, about 1.8kg, slaughter it, remove its feathers, claws, mouth shell and nose dirt, gouge out its cavity, wash it, then boil it in water for 3-5 minutes, remove the blood, then take it out and let it cool, wash its hair and let it cool for later use. When stewing the soup, first put 1 Bao old duck soup into a 3 1 cm casserole (customized by the company), then add the ducks, then add about 3kg of water to the edge of the casserole, boil it with strong fire, and then stew it with slow fire (just after the fire has started) for 2.5 ~ 3 hours (note: it takes about 1 hour to stew at high altitude)
Special instructions:
1), midway inspection: two or three inspections are needed in the middle, mainly to check the amount of soup and the raw and cooked state of ducks.
2) How much duck soup: When serving duck soup (for guests), check the water level of the soup. When stewing duck soup, the water level of the soup should be kept about 5 mm below the flange of the casserole. The soup is light and salty, because the taste of the company's soup is modulated according to the size of the pot. Too much water evaporates when there is too little soup, so it is necessary to add water to the table and serve it to the guests after boiling. There is too much meat in the soup, the duck is tender or has too much water, or the duck has not been stewed and raked. At this time, you should turn on medium heat to evaporate some water before serving. Remember to find out the reason and add less water next time.
3) Add water to the stew: If the cooking is well controlled, add water according to the above requirements, and stew without water. However, with the difference of air pressure (such as Qinghai-Tibet Plateau and coastal areas), the tenderness of ducks, the size of heat and the size of pots (individual casseroles), they are slightly different and need to be adjusted according to specific conditions.
4), duck stew time: In any case, duck stew time should be more than 2 hours, because the taste of soup will be cooked. This can be judged by tasting radish. The salty taste of radish shows that the taste of soup is still contained in the soup. Remember.
5) Adjustment of soup flavor: Generally speaking, when the company stews ducks, it mixes the soup flavor without adding any other seasonings. However, due to the slightly different regional and personal tastes, we can adjust it by adding and subtracting radish soup. You can add more soup to each pot in advance (for example, 6 packages of soup stew 5 pots), or you can directly add soup to the soup pot according to the requirements of individual guests.
6) Number of oil layers: The oil in the soup bag is quantified by the company based on years of experience, and there is no need to add oil when stewing soup. However, due to different duck sources (such as different fatness of cherry valley duck and duck), the oil quantity may be different. Generally, oil should not be removed, which will affect the duck flavor of the soup. It is recommended to use lean duck as much as possible. Some guests will ask for gas. At this time, 50 ~ 100 g salad oil can be added.
Sour radish old duck soup
Sour radish old duck soup tastes delicious, the soup color is clear, and it is said that it can also go to autumn dryness, which is a home-cooked dish for the occasion.
This dish is simple, but the ingredients should not be careless. Old duck soup should of course choose old duck, which makes it easier to remove the smell of duck. I choose ducks over one year old here; Sour radish is also very particular. The amount of sour radish depends on the size of duck, and the brewing time varies with the size of radish. Because it is the main seasoning material of this dish, the requirements will be higher. I bought it at the monopoly stall in the food market. Ha ha! It's just that that store doesn't have a brand yet, so it can't be recommended to everyone. Ok, now let's take a look at the making process of this dish!
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Ingredients: old duck1800g, sour radish 900g, one piece of ginger, four or five pieces of pepper.
1, clean the old duck, take out the internal organs and cut into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.
2. Pour the duck into the frying pan and stir-fry until it contains steam (no need to add oil).
3. After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.
The classic practice is to stew in a saucepan for two and a half hours, but in order to use a pressure cooker more conveniently and quickly, a pressure cooker is used here.