How to make soup from the duck bones of roast duck

Roast duck is a relatively famous method of cooking duck in Beijing. The duck bones left over from roast duck are also very good for making soup. Not only is it delicious, it also has a very good health-care effect. After the roast duck is meated, trim the duck bones, put a little base oil in the pot, stir-fry the duck bones slightly in the oil, then drain the oil, put it in cold water, add some necessary materials, and you can start cooking.

How to make soup from the duck bones of roast duck

Take the duck frame, shave the meat, remove the excess meat, and trim the duck frame. 1. Add a little oil to the pan, stir-fry the duck rack in the hot oil, then drain the oil. 2. Put the fried duck bones into cold water, add onion, ginger, and cooking wine (add more as appropriate) into the water, then cover the pot and cook over high heat. 3. If you like nourishing food, you can add wolfberry and jujube to the soup. 4. If you don’t like nourishing food, add white radish or tomatoes to remove the fishy smell and greasiness. 5. After the soup boils over high heat, switch to low heat and simmer for about one and a half to two hours, until the soup turns milky white. 6. Just add salt to the soup. If you like, you can also add a little coriander to garnish it when eating.

Method 2

A small amount of duck bones, a piece of tofu, four shiitake mushrooms, a small amount of coriander, a small amount of ginger and garlic, 10 peppercorns, 1 tablespoon of pepper powder, 2 tablespoons of cooking wine, 2 tablespoons of salt, 2 tablespoons of chicken essence, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of light soy sauce, a small amount of cooking oil, and two large bowls of water. Method 1. Blanch the tofu and set aside. Put the duck rack into boiling water and blanch it briefly, then take it out. 2. Tear the mushrooms into small pieces, cut the ginger into shreds, mince the garlic, and cut the coriander into small sections. 3. Heat the oil and sauté the peppercorns until fragrant, then add the chopped ginger and garlic. 4. Add the duck bones and stir-fry briefly, then add two large bowls of water. 5. After boiling over high heat for two minutes, add salt, cooking wine, vinegar, light soy sauce, and pepper, then simmer over low heat for ten minutes. 6. Add tofu and mushrooms and simmer for another five minutes. 7. Add chicken essence, sugar and coriander before serving.

Method 3

Main ingredients: 500g duck frame

Accessories: salt, star anise, ginger slices, cooking wine, winter melon, chopped green onion, vermicelli (optional)

step:

1. Remove all the duck skin from the duck rack, cut off some more from the butt, chop it into pieces and set aside.

2. Slice the winter melon, cut some ginger slices, and prepare two star anise.

3. Take a casserole and boil a pot of water, add ginger slices and star anise.

4. Add appropriate amount of cooking wine.

5. After boiling again, add the chopped duck bones, cover and simmer for 50 minutes.

6. Add winter melon slices after 50 minutes.

7. Add the washed vermicelli and cook for 2 minutes.

8. Finally, add appropriate amount of salt and bring to a boil. Pour into a bowl and sprinkle with chopped green onion.