Old duck half

Spring bamboo shoots 200 grams

Scallion white 1 section

Ginger 1 piece

Salt in moderation

Steps 1

Minute the old duck into chunks, blanch and set aside;

Steps 2

Spring bamboo shoots peeled. cut hobnail pieces, blanch to remove astringent flavor;

Step 3

Scallion cut scallion; ginger peeled and patted loose;

Step 4

Put the prepared duck, spring bamboo shoots, scallion white, ginger, cooking wine together into the stew pot, high heat boil, low heat and slowly simmering for 1.5 hours (if the water volume is overflowing can be more simmering for a while), season with Season with salt and enjoy.

Step 5

In the spring when the mountains are full of flowers and the bamboo leaves are green, it's the best time to eat seasonal bamboo shoots and drink yin-nourishing soup.

Tips

Spring bamboo shoots are good for clearing heat and removing phlegm, benefiting qi and harmonizing the stomach, treating thirst, and facilitating waterways.

Duck meat, nourishing Yin and stomach.