Practice of Sour Radish Old Duck Soup

Ingredients: sour radish, old duck, watermelon sauce, fungus, shallots, ginger, cooking wine, soy sauce and salt.

Practice steps:

1. Before making this soup, prepare the ingredients, soak the sour radish in clear water for a period of time to remove the salty taste, then take it out, drain the water and cut it into small pieces;

2. Next, wash the bought old duck, remove impurities, cut into pieces, put it in hot water, add a little cooking wine, blanch the old duck for a while, and then take it out;

3. Soak the auricularia auricula in clear water, take it out, wash it repeatedly, and then tear it into small flowers;

4. Then, after the shallots are washed, the roots are removed and cut into chopped green onions; Wash ginger and cut into shredded ginger; Standby;

5, then heat the pot, without refueling, add the scalded old duck, stir fry for a while, and collect water vapor;

6. Pour the right amount of water into the casserole. Boil, add fried old duck, add sour radish and fungus;

7. Add shredded ginger, add appropriate amount of watermelon juice, cooking wine, soy sauce and salt, and cook until it is mature and tasty; Just;

Nutritional value of duck meat;

1. Duck meat is rich in protein and highly digestible. Easily absorbed by the human body.

2. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging.

3. The protein in duck meat is about 16%~25%, which is much higher than that in livestock meat. Duck meat has moderate fat, which is about 7.5% lower than pork. Fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids, with low melting point and high digestion and absorption.

4. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body.