What ingredients are used to make duck soup

Water duck is also a relatively common duck. It has the effect of replenishing the middle qi, strengthening the stomach and digesting food, and also has the effect of promoting diuresis and reducing swelling. It is a very good duck breed. Using water duck to make soup can play a good health-care role and is popular with many consumers. Water duck is often used with various ingredients to make duck soup, especially in the summer. Drinking some appropriately has the effect of nourishing without being dry, and has the effect of nourishing yin and tonifying the kidney.

What materials are used to make duck soup? 1. Stewed duck with fish maw:

It has the effects of nourishing qi and blood, nourishing yin and reducing fever. Applicable to: patients with muscle heat, thirst, poor appetite, flushed face, restlessness and insomnia. It can be used in women's daily diet for beauty care. Ingredients: 300 grams of fish maw (fish bladder, fish belly), 1 teal (about 500 grams), 30 grams of yam, 15 grams of longan, and 2 slices of ginger. Preparation: 1. Clean the duck, remove the internal organs, and cut into pieces; soak the fish maw in water and cut into shreds; wash the yam and soak it in water for half an hour; wash the ginger and longan. 2. Put all the ingredients into a stewing pot, add appropriate amount of boiling water, cover the stewing pot, simmer over low heat for 3 hours, and season.

The main function is to regulate the middle burner, replenish deficiency and reduce fever. The fish maw in the soup is fish maw, also known as fish belly. It is sweet and mild in nature, and has the functions of strengthening the spleen and nourishing blood, tonifying the kidney and improving essence. Water teal, also known as clam duck, is sweet and cool in nature, and has the functions of tonifying the middle and replenishing qi, nourishing yin and relieving heat. Huaishan is sweet and mild in nature, and has the functions of strengthening the spleen and nourishing blood, nourishing the heart and calming the mind. Combined into a soup, it nourishes the yin of the spleen and kidneys, regulates the deficiency of qi and blood, and can eliminate deficiency heat. However, this soup is not suitable for people with colds or weak spleen and stomach. Ingredients: 90 grams of isinglass, 2 teals (about 600 grams), 30 grams of dried yam, and 30 grams of longan. Method: 1. Kill the duck, remove the hair and internal organs, and then cut into pieces; soak the fish maw in clean water and cut into shreds; soak the yam in clean water for 1 hour; wash the longan. 2. Put all the ingredients into a stewing pot, add appropriate amount of boiling water, cover the stewing pot, and simmer over low heat for about 3 hours, then season and serve. 3. Atractylodes macrocephala stewed with duck:

Mainly used to treat dizziness. For example, long-term treatment has no effect, and the head feels dizzy when an attack occurs. It can be taken by anyone suffering from dizziness caused by wind, cold, dampness, deficiency or phlegm. However, people with colds or those with yin deficiency and frequent diarrhea should avoid eating it. Ingredients: 1 teal, 50 grams of Atractylodes macrocephala, 50 grams of Alisma orientalis. Preparation method: Kill the duck and remove the intestines. Stew the meat together with Atractylodes macrocephala and Alisma orientalis, then season. Drinking juice and eating water duck meat.

It has the effects of diuresis, detumescence, clearing away heat and detoxification. Ingredients: 100 grams of water chestnuts (water chestnuts), 1 teal, 20 grams of green onions, 15 grams of ginger, 20 grams of cooking wine, and a little salt. Method: 1. Kill the duck and remove the hair and internal organs; peel the water chestnuts and cut them in half; cut the green onions into sections; slice the ginger. 2. Put the teal into the pot, then add water chestnuts, onions, ginger, salt, cooking wine and appropriate amount of water. 3. Bring to a boil over high heat, then simmer over low heat until the duck is cooked and ready to eat. Eat the meat and drink the soup twice a day, either as a side dish or alone.