How to make delicious duck leg soup

You can also use duck legs alone to make soup. The duck leg soup is not only delicious, but the duck legs are also very sweet and delicious. In addition, it is convenient to use duck legs to make soup. For those who don’t have time, there is no need to process the whole duck. You only need to clean the duck legs and you can start making it. If you want to make the duck leg soup taste better, you also have to blanch the duck legs in water to remove fat and oil foam. This way the soup will be clearer and not greasy.

How to make delicious duck leg soup

1. When making soup with duck legs, be sure to remove the foam and fat during the cooking process, so that the soup is clearer and not greasy.

2. Using fat old duck legs to make soup has better nourishing effect, especially the soup made with sea cucumbers, which is good for replenishing the yin of the five internal organs and the heat of tuberculosis.

3. You can also add some kelp when making duck leg soup, which can soften blood vessels, lower blood pressure, and has a good effect on senile arteriosclerosis, hypertension, and heart disease.

4. Duck legs are also suitable for making soup with bamboo shoots, which has a good therapeutic effect on treating hemorrhoid bleeding in the elderly.

5. When making duck leg soup, adding an appropriate amount of rice wine or fermented rice can not only remove the fishy smell, making the duck leg soup sweet and delicious, but also help digestion.

Duck Leg Soup

Ingredients: 1 duck leg, 4 mushrooms, 1 pack of Qingbuliang

Excipients:

2 red dates, 1 scallion, 1 piece of ginger

step:

1. Prepare the ingredients;

2. Add duck legs to cold water and fry;

3. After the water boils, skim off the foam, remove the duck legs, wash them with hot or warm water and set aside. Never use cold water.

4. Slice ginger, cut green onion into sections, and slice mushrooms;

5. Add the medicine bag, mushrooms, scallions, and ginger to cold water and bring to a boil;

6. After the water boils, add the duck legs, cook over high heat and then simmer for 2 hours;

7. Cut the salt into strips and remove the core. After two hours, add the dates and cook for 20 minutes, then add the wolfberries for five minutes;

8. Finally, add salt and chicken essence to season and serve.

Method 2

Ingredients: 3 duck legs, some winter melon, onion, ginger, cooking wine, and salt. Method: 1. Wash the duck legs and cut them into pieces. 2. Put them into a pot, add clean water, bring to a boil, and cook for 2 minutes. Remove them and wash off the floating foam. Peel and seed the winter melon, wash and cut into pieces, slice the ginger, and cut the onion. 3. Put the blanched duck pieces into the pot, add enough water, add the onion and ginger slices, and bring to a boil. Add cooking wine to remove the fishy smell, turn to low heat and simmer for 1 hour. 4. Add the winter melon and continue to simmer on low heat for 20 minutes. Finally, add salt to taste. You can sprinkle with coriander or chopped green onions when drinking, depending on your preference.