What to put in duck stew

Duck stew is a common soup method. No matter what season it is, using duck meat to stew soup is a better choice. It has a good nourishing effect. For women, regular duck stew can prevent dysmenorrhea. It is good in nourishing yin and kidney. There are many ways to make duck soup. You can add appropriate amounts of other ingredients to make a delicious health-preserving soup.

What to put in duck stew

There are many ways to make duck soup. We should know that the taste of duck meat is relatively light, so the ingredients used to make soup with duck meat must be specially selected. We can use duck meat to make classic soups such as winter melon duck soup and sour radish duck soup. So what kind of soup is good with duck meat? Let's take a look below.

Nourishing in summer is different from that in winter. You should eat more neutral or cool foods and not too greasy foods, otherwise it will easily damage your stomach and intestines. Duck meat tastes sweet and salty, and is cool in nature. It has the effects of clearing away heat and detoxifying, nourishing yin and nourishing the stomach. It is suitable for people who suffer from summer heat or have internal heat. In summer, it is best to eat duck in the form of stewed soup. You can also add fresh yam, lotus root or winter melon to the old duck soup to enhance its nourishing effect.

Duck soup recipe

Cooking materials (for four people) Ingredients: old duck (1/2, 558 grams), fresh yam (268 grams), tofu (2 pieces), American ginseng (5 grams), minced ginger (2 tablespoons), chicken soup (500ml) Seasoning: oil (2 tablespoons), cooking wine (2 tablespoons), salt (1/6 tablespoon)

Step 1. Peel and wash the fresh yam, cut into dice, and soak in clean water for later use; wash the old duck, wipe dry, and chop into cubes; cut the tofu into four equal parts; peel and flatten the ginger, and chop it into puree.

Step 2: Boil water in a hot pot, pour in 1 tablespoon of cooking wine, put the duck meat into the pot and blanch it for 1 minute, then remove from the pot and drain the water for later use.

Step 3: Heat 2 tablespoons of oil in a pan, sauté the minced ginger, add the duck meat and stir-fry over high heat for 3 minutes until the duck meat releases oil, then pour out the remaining oil in the pan.

Step 4: Take out the fresh yam, drain the water and put it into the pot. Stir-fry it with the duck meat over high heat for 2 minutes, then serve in a clay pot.

Step 5. Add 500ml of chicken soup, 1 bowl of boiling water, 5g of American ginseng, and 1/2 tablespoon of cooking wine into the clay pot, cover and boil over high heat, then simmer over low heat for 35 minutes.

Step 6. Pour in tofu and cook over high heat for another 2 minutes. Add 1/6 tablespoon of salt to taste.

Kitchen Tips

1. The fat content of old duck is higher than that of tender duck. It should be stir-fried in a pan until the duck meat releases oil. Pour out the remaining oil and then stew it into soup to avoid the old duck soup being greasy and difficult to swallow.

2. Duck meat has a fishy smell, so it needs to be blanched in boiling water before cooking. Adding minced ginger and cooking wine during cooking can completely remove the odor of the duck meat.

3. After peeling the fresh yam, soak it in clean water to prevent it from oxidizing and turning black. Because irritating juice will seep out when peeling the yam, making your hands itchy, it is recommended to wear gloves when handling the yam.

4. Clear duck soup already has a salty and fresh taste. After the old duck soup is cooked, you should taste it first and then add salt for seasoning.

5. Although duck meat has the effects of nourishing yin and stomach, strengthening spleen and replenishing deficiency, and removing dampness, it is an irritant. People with unresolved external infection, fever, or excessive phlegm and dampness should avoid eating it.