How to make clear stewed duck soup

Clear-boiled duck soup is a well-known specialty soup made with duck as the main ingredient, which is cooked over a slow fire. It has a very high nutritional value and tastes particularly delicious. It can be drunk at any time. If you want to make it delicious, it usually takes about three and a half hours to cook. It is cooked over a slow fire and is very effective in regulating the body. It has the effect of strengthening the spleen and appetizing, and has a good conditioning effect on malnutrition.

How to make clear stewed duck soup

Materials

Ingredients: 250g duck, 50g duck gizzard, 50g duck liver, seasoning: 50g lard (refined), 2g MSG, 15g white wine, 2g salt, 5g green onion, 2g ginger

Preparation steps: Wash the duck meat and cut into pieces. Cut open the duck gizzard, remove the skin and debris, wash and cut into 4 pieces. Crush the ginger and set aside. Place the soup pot on high heat, add lard and heat it, add duck pieces, liver, scallion, and ginger pieces, stir-fry for 5 minutes. When the duck pieces turn golden brown, add shochu, add fine salt and stir with a spoon, stir-fry for 5 minutes, remove from the pot and serve in a casserole. Place the sand pot on low heat, add 750 grams of water, simmer for 3 hours, then add MSG and remove from the pot.

Dietary incompatibility with duck: Duck meat should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat. Duck liver: Animal liver should not be eaten with drugs such as vitamin C, anticoagulants, levodopa, parecholine and phenelzine.

Nutritional value of duck: The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the components of two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction. Duck meat is cold in nature, sweet and salty in taste, and is a great tonic for the weak. It nourishes the yin of the five internal organs, clears away the heat caused by exhaustion, replenishes blood and promotes water circulation, nourishes the stomach and produces body fluid, relieves cough and spontaneous aphrodisiac, and eliminates snail accumulation. It is suitable for general people, especially those with body heat, internal heat, weakness, poor appetite, constipation, edema, heart disease, cancer patients, and patients after radiotherapy or chemotherapy. Duck gizzard: The main nutrients of duck gizzard (duck stomach) are carbohydrates, protein, fat, niacin, vitamin C, vitamin E and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, and selenium. Duck gizzards are rich in iron, so women can eat more of them. Traditional Chinese medicine believes that duck gizzards are sweet, salty and flat in nature, and have a stomach-strengthening effect. [5]