How to make delicious duck soup

Yang duck is a breed of duck. It tastes very good and has very tender meat. Yang duck soup has very good health-preserving effects and is relatively simple to prepare. It can be made with pickled radish. It requires relatively few ingredients. You only need a piece of old ginger and a few peppercorns to make delicious Yang duck soup. Of course, it can also be made with coix seed. It has a very good dehumidifying effect and is very suitable for drinking in summer.

How to make delicious duck soup

Ingredients: 1800 grams of duck, 900 grams of pickled radish, a piece of old ginger, and four or five peppercorns. Production process: 1. Remove the internal organs of the old duck, wash it and cut it into pieces; rinse the pickled radish with clean water and slice it, and smash the old ginger for later use. 2. Pour the duck pieces into a dry pan and stir-fry until the water vapor is absorbed (no need to add oil). 3. After the water boils, pour in the fried duck pieces and radish, and add the prepared ginger and peppercorns. 4. Pour the duck pieces and soup into a pressure cooker and cook. Note: The classic method is to simmer it in a stew pot over low heat for one or two hours. Here we use a pressure cooker to save time. Tips for making it: 1. The duck pieces should not be too big, so that they are easy to eat; 2. Cook until the duck meat is tender and crispy.

Method 2

Ingredients: 38g coix seed, 38g mung bean, 2 slices of tangerine peel, 1 duck, 12 bowls of water, salt to taste

Production process 1. Remove the internal organs of the duck, cut in half, cut off the duck tail, wash and blanch. 2. Soak the tangerine peel in water until soft and scrape off the pulp. Wash other materials. 3. Boil the water, put all the ingredients into the pot, cook over high heat for 20 minutes, then simmer over low heat for 2 hours, add salt to taste and it is ready to drink. 1. Cut the duck into boiling water and blanch it, then wash it with clean water. Cut the pickled radish into thin slices and wash it slightly. Crush the ginger and tie the scallions. 4. Melt the lard in a pot and heat it. Saute the ginger, scallions and peppercorns. Add the duck pieces and stir-fry. When the water in the pot dries up, add the cooking wine, then add the pickled radish and stir-fry until fragrant. 5. Add water to cover the duck pieces in a stew pot (I still use the original pot because it is convenient), bring to a boil over high heat, skim off the foam, transfer to a casserole, and simmer on low heat for about 80 minutes. Simmer until the duck meat is cooked through and soft. Season with chicken essence, MSG, and pepper before serving.

Nutritional value: Duck soup is suitable for eating during the Great Heat. Because the summer climate is hot and rainy, the heat and humidity often cause people's spleen and stomach to be troubled and their appetite to be lost. Therefore, it is necessary to use diet to replenish and increase the intake of nutrients to achieve the purpose of removing heat and fatigue. Nutrients should be mainly light, yin-nourishing foods, that is, "clear tonic". Duck is a great tonic for the summer, not only is it rich in nutrients, but also because it lives in water all year round, it has a cool nature and has the effects of nourishing the yang of the five internal organs, clearing away heat from deficiency and fatigue, replenishing blood and promoting water circulation, and nourishing the stomach and producing body fluids.

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