How to make delicious duck bone soup

Duck bone soup is a health-preserving soup with relatively high nutritional value. It is very good in preventing aging and improving immunity. Especially in summer, it has a good effect of relieving heat and relieving fever, and has a good effect of clearing heat and removing fire. There are many ways to stew duck bone soup, for example, duck bone stewed with cabbage, duck bone and winter melon soup, etc., which are relatively common methods and have obvious health-preserving effects.

How to make delicious duck bone soup

1. Raw materials

Lao Tu duck (2500g), wolfberry (a small amount), winter melon (a small amount), radish (a small amount), salt 5g, pepper 3g, rice wine 2g, scallion 5g, ginger 3g

2. Steps

1. If you want the duck soup to be refreshing and not greasy, it is best to use old duck, water duck or native duck (water duck is the best, with tender meat and less fat). Do not use foreign duck (which is more greasy and has a strong fishy smell).

2. Drain the duck blood, clean the blood clots and fascia thoroughly, and remove all duck feathers.

3. Clean the duck, cut it into pieces, and fry the fat from the duck skin (to enhance the flavor of the duck soup)

4. After the fat from the duck skin comes out, add a piece of old ginger and fry until fragrant, then pour in a little strong liquor or shochu to remove the fishy smell.

5. After frying, add water and stew. There will be floating oil during the stewing process. Use a spoon to skim it off.

6. You can add tender corn to stew the duck soup to make it more nutritious and remove greasiness. You can also add some pickled radish. The rest can be added according to personal preference.

3. Notes

The duck blood must be drained cleanly, and the duck feathers must be processed thoroughly. Duck blood can be preserved to make duck blood soup.

The floating oil during the stewing process must be skimmed off, but it can be left for cooking.

The frying process cannot be omitted in order to remove greasiness and fishy smell.

4. Benefits of Duck Meat

1. Enhance Appetite

The fat content in duck meat is moderate and evenly distributed. The fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids. It has a low melting point and is easy to digest. Its delicious taste increases appetite.

2. Clearing away heat and cooling blood

Duck meat is cool in nature and sweet in taste. Its biggest characteristic is that it is neither lukewarm nor hot, and can clear away heat and reduce internal heat. Duck meat can clear away heat and cool blood, and is suitable for people with internal heat in the yin blood.

3. Diuresis and swelling

Duck meat has the effect of promoting urination and nourishing the kidneys. Eating duck meat regularly can help relieve edema and is good for all kinds of edema, especially during pregnancy.

It has a good therapeutic effect on interstitial edema. In addition, patients with chronic nephritis and edema can protect their kidneys by eating duck meat regularly.

4. Nourishing Yin and Replenishing Deficiency

"Duck meat also contains a large amount of inorganic substances and high levels of potassium, iron, copper, zinc and other trace elements. Regular consumption can nourish yin and stomach, promote diuresis and reduce swelling, replenish blood and promote water circulation, nourish the stomach and produce body fluid. It can be used to relieve and improve symptoms such as physical weakness and physical weakness after illness.

5. Anti-aging

Duck meat is a food that has skin care and skin beautification effects. It can achieve beauty effects by nourishing yin. In addition, duck meat is rich in B vitamins and vitamin E, which can prevent beriberi and various inflammations, and delay aging. The rich niacin in duck meat has the effect of protecting heart patients.