Ingredients: old duck 1 piece, yam 1 piece, 5 slices of ginger, liquor 1 spoon, appropriate amount of pepper and salt.

Exercise:

1. Prepare the raw materials, blanch the duck in a cold water pot, and add a few slices of ginger and high-alcohol liquor to help remove the fishy smell.

2. Boil the blood bubbles of duck meat and rinse them clean. Boil the blood bubbles of duck meat and rinse them clean, then add appropriate amount of water. Be sure to give Tonga enough water at a time.

3. Press the function key of the soup (the cooking time of ducks in various pots is different), add the Gundaoshan tablets 10 minutes before the duck soup is cooked, and then continue to cook until the time is up.

4. Add salt and pepper to taste, put it in a bowl, sprinkle chopped green onion on the surface, and serve.

Second, sour radish old duck soup

Ingredients: old duck 1000g, sour radish 500g, cooking wine, oil, onion 15g, ginger 10g, pepper, carved wine 3g, salt.

Exercise:

1. Take out the soaked radish with clean utensils and cut it into pieces for later use. Clean up the ducks and chop them for later use.

2. Wash the pan, add the right amount of oil, and when it is heated to 50%, add onion, ginger slices and pepper to stir fry until fragrant, then add duck meat and a little cooking wine to stir fry until golden brown.

3. Put the fried duck into the soup pot and add boiling water (water doesn't pass the duck), then add the chopped sour radish. After the fire boils, turn to low heat and simmer for 2 hours.

4. Add pepper to taste the crispy duck. You can put some salt according to your taste.

Third, dried bamboo shoots and old duck pot

Ingredients: old duck 1 bird, dried bamboo shoots 100g, ham 100g, onion, ginger, garlic, yellow wine, salt and sugar.

Exercise:

1. Before use, soak the dried bamboo shoots, put them in rice washing water, soak them for 2 hours, and then wash them for later use. Sliced ham; Cut ginger into pieces for use.

2. Choose three and a half pounds of old duck. After the duck is washed, add some salt and yellow wine to the opening of the abdomen, and plug in garlic cloves and whole onions.

3. Put the processed duck into a cast iron pot and add water until the duck is submerged. Pour some rice wine directly into the pot and put some ginger on the duck to remove the fishy smell.

4. After the fire boils, turn to medium heat and cook until it boils. /kloc-after 0/5 minutes, turn to low heat, cover and continue to stew for 40 minutes.

In the process of stewing, it is necessary to scoop up the soup from time to time and pour it on the duck to facilitate the taste. Next, add dried bamboo shoots and ham, and add a little salt and sugar to taste.

6. Continue to stew for half an hour until the duck is cooked, and the old duck pot with dried bamboo shoots and thick soup is ready.

Four, winter melon old duck soup

Ingredients: 4 old ducks1/,750g white gourd, 50g coix seed, 20g Gordon Euryale seed and 2 slices of ginger.

Exercise:

1. Soak Coicis Semen for several hours.

2. Cut the duck into small pieces and wash it. Add water to the pot. Boil the water for one minute.

3. Pour out the blood and cook it again. Adding Coicis Semen, Semen Euryales, pericarpium Benincasae and capsule. Have the effect of clearing away heat and relieving summer heat.

4. Pour in 1500- 1800 water. Boil on high fire for 30-40 minutes. Remove skin and eye bags. Add wax gourd, continue to cook 10- 13 minutes, and season.

What ingredients should I put in stewed old duck?

Five, the old duck lotus root soup

Ingredients: half an old duck, 3 segments of lotus root, 6g of American ginseng, 6 red dates, 4 slices of ginger, 3 tablespoons of cooking wine, and 0/.5 seasoning spoon of salt.

Exercise:

1, soak the old duck in cold water 1 hour to remove blood, change water in the middle, wash and cut into pieces.

2. Prepare auxiliary materials, slice ginger, wash red dates and American ginseng, wash lotus root, cut into large pieces, and keep lotus root.

3. Put the chopped old duck in cold water, bring it to a boil, and cook it for 10 minutes, skim the blood foam and take it out.

4. Put all the ingredients except salt into the pot, add enough boiling water, boil for 2.5-3 hours after the fire, and finally add salt.

After two and a half hours of slow fire, the delicious old duck lotus root soup is ready, the lotus root becomes soft and the soup tastes sweet.