How to make the soup stock of duck vermicelli soup

Old duck vermicelli soup is a well-known Han Chinese specialty food. The vermicelli tastes very tender and refreshing, and the duck meat tastes particularly delicious. The soup is even better and can fully play the role of diet therapy and health care. The preparation of old duck vermicelli soup requires a lot of ingredients, which is also to increase the taste of the soup and increase the therapeutic effect of the soup. Therefore, when making it at home, it is best to prepare enough materials.

How to make the soup stock of duck vermicelli soup

Ingredients: 2500 grams of duck, 5000 grams of pork shank bones, 500 grams of salt, 250 grams of MSG, and 200 grams of chicken powder. 20 grams each of cinnamon bark, cinnamon bark, tangerine peel, and adenophora, 15 grams each of star anise, pepper, cardamom, and amomum, 10 grams each of licorice, fennel, and nutmeg, 25 grams of galangal, 5 grams of bay leaf, 8 grams of cardamom, 20 grams of galangal, 100 grams of ginger, 6 grams of magnolia, 5 grams of cloves, 50 grams of polygonatum, and 150 grams of green onion.

practice:

1. Wash the duck, remove the internal organs and cut into pieces; saw off the pork shank bones, put them and the duck in cold water and boil until the water boils, then take them out and wash away the blood.

2. Put the duck pieces into the pan and stir-fry until the moisture is dry.

3. Wrap all the spices with gauze and boil them in boiling water for 5 minutes.

4. Add 20 kg of water into the soup pot, put in duck pieces, bones and spice bag, bring to a boil over high heat, then simmer over low heat for about 1 hour. Cook until the aroma of the spices is dissolved in the soup and the soup turns light yellow. Then use a sieve to filter out the bones and residue, add salt, MSG, and chicken powder, and wait until they are completely dissolved.

Nutritional ingredients : 1. Duck meat, duck blood and duck gizzard lining can all be used for medicinal purposes. 2. Duck meat is cold in nature, sweet and salty in taste, and enters the spleen, stomach, lung and kidney meridians. It can greatly replenish deficiency and fatigue, nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, replenish blood and promote water circulation, nourish the stomach and produce body fluid, relieve cough and spontaneous shock, eliminate snail accumulation, clear away heat and strengthen the spleen, and treat weakness and edema; it can treat physical weakness, physical weakness after illness, and edema caused by malnutrition. 3. Drake meat is slightly cold, while hen meat is slightly warm. The best ones for medicinal use are old and white, or white with black bones. Stewing an old and fat duck with sea cucumber has great nourishing effects. The stewed duck juice is good for replenishing the yin of the five internal organs and the heat of tuberculosis. 4. Stewing duck meat and kelp together can soften blood vessels, lower blood pressure, and has a good effect on senile arteriosclerosis, hypertension, and heart disease; 5. Stewing duck meat and bamboo shoots together can treat hemorrhoid bleeding in the elderly. Therefore, people believe that duck is a "holy medicine for replenishing the body". Fat ducks can also treat senile pulmonary tuberculosis, diabetes, spleen deficiency edema, chronic bronchitis, dry stools, chronic nephritis, and edema; male ducks can treat pulmonary tuberculosis and diabetes.