What ingredients are used to make duck soup

Old duck soup is very nourishing and has a good health-care effect. It is a very good health-care soup. A lot of ingredients are needed to make duck soup. In order to promote better nutritional value, you can add appropriate amounts of ham, winter bamboo shoots, or Hericium erinaceus, etc. Boiling soup with duck and edible fungi can be said to be very beneficial. It has a good conditioning and health-care effect on the body and has a nourishing and beauty-enhancing effect.

What ingredients are used to make duck soup

Main ingredients: a duck, an appropriate amount of ham, some bamboo shoots (if there are no fresh winter bamboo shoots, you can use bagged bamboo shoots), hericium erinaceus, coprinus comatus, green vegetables, ginger Seasoning: salt, rice wine Method 1. Wash the duck, blanch it in boiling water for 2-3 minutes, cook out the blood, and rinse it with tap water 2. Add clean water to the soup pot, add ginger, bring to a boil, then put the duck, ham and bamboo shoots into the pot, bring to a boil over high heat, add rice wine, turn to low heat and simmer for an hour 3. Wash the hericium erinaceus and coprinus comatus, cut them into larger pieces, put them in the soup pot, add salt, cook for another 5 minutes, and turn off the heat 4. Wash the green vegetables, blanch them in boiling water in another pot to remove the grassy smell of the vegetables, and then add them to the cooked old duck soup. 5. Cook for another 5-10 minutes until the vegetables are cooked.

Method 2

Ingredients: 1800 grams of old duck, 900 grams of pickled radish, a piece of old ginger, and four or five peppercorns. Production process: 1. Remove the internal organs of the old duck, wash it and cut it into pieces; rinse the pickled radish with clean water and slice it, and smash the old ginger for later use. 2. Pour the duck pieces into a dry pan and stir-fry until the water vapor is absorbed (no need to add oil). 3. After the water boils, pour in the fried duck pieces and radish, and add the prepared ginger and peppercorns. 4. Pour the duck pieces and soup into a pressure cooker and cook. Note: The classic method is to simmer it in a stew pot over low heat for one or two hours. Here we use a pressure cooker to save time.

When choosing soup ingredients based on nutritional value , those used for stewing must not be used for boiling, such as ginseng, antlers, bird's nest, etc. Most northerners believe in adding spices when making soup, such as onions, ginger, garlic, pepper, aniseed, chicken essence, MSG, cooking wine, etc. In fact, judging from the Cantonese people's experience in making soup, these spices are not necessary. If desired, a slice of ginger will suffice. When drinking soup, it is important to keep its original flavor. As long as it is cooked long enough, the delicious taste of the soup will naturally overflow.