0 1 old duck soup is a traditional famous dish along the Yangtze River in Anhui Province. The raw materials are mainly live old ducks and refined salt. The soup is clear, fragrant and delicious, and the duck oil is Huang Liang, and the meat is crispy and delicious. It is a popular consumption soup pot food which integrates food health, traditional nourishing and folk dietotherapy.

02 exercise 1:

Ingredients: old duck 1 piece, 3 slices of ginger, half a spoonful of vinegar, optional salt and oil, and a pot of boiling water.

1. Wash with flour twice and drain. Heat oil in a dry pan, add ginger until fragrant, add duck and stir-fry until the meat is white, add vinegar and add enough salt, which is probably the salty taste of a pot of soup. 2. Stir-fry in water, turn off the fire, take out the duck meat, pour it into the pressure cooker, and discard the ginger and water. Ginger will be bitter if cooked for a long time. Pour in boiling water, bring it to a boil with high fire, skim off the floating foam, and then press it with low fire for 30...45 minutes.

03 Exercise 2:

Ingredients: old duck 1, yam 1, proper amount of Lycium barbarum, 3 tablespoons of cooking wine, 5 grams of salt.

1. Cut the old duck into 4 pieces, add ginger and cooking wine in cold water, and take it out. Chinese yam peeled and cut into sections. Put the old duck and yam in an intelligent stew pot, add pure water without ingredients, add proper amount of Lycium barbarum, and add 3 spoonfuls of cooking wine.

2. Stew for 2 hours, and add 5g of salt when counting down to 15 minutes. After stewing, filter off the oil, take it out and put it on a plate.

04 Exercise 3:

Ingredients: an old duck, ten dried mushrooms, salt, ginger and coriander.

1, duck meat soaked in water, washed several times; Put the pot in cold water, boil it for 1 min, blanch the blood, and wash it with clear water several times to remove the fishy smell and make the meat more tender.

2, another pot, add enough water, add duck meat, ginger; Bring the fire to the boil and simmer slowly. Take another pot, add enough water, add duck meat and ginger slices. Bring the fire to the boil and simmer slowly. Put it in a casserole and stew it with the duck until the duck is cooked and can be easily inserted with chopsticks.

3, add salt before the pot, continue to stew for 5 minutes, add appropriate amount of coriander before the pot, especially nourish the old duck mushroom soup; It is also a good choice to have a can of Maikangmei tomato juice occasionally at work.