1, stewed old duck with yam
Wash and drain the old duck for later use; Ginger is divided into two parts, the back of the knife is patted loosely, and the shallots are washed and tied into two onion knots for later use; Heat a cauldron with water, add 1 serving ginger and 1 slice onion, pour a teaspoon of cooking wine after boiling with strong fire, blanch the duck slices until blood bubbles appear, take them out, rinse them off, and drain the water for later use; Wash yam, scrape off the skin, cut into hob pieces and soak in water for later use.
Put the duck pieces soaked in water into the soup pot, add enough water at one time, put ginger 1 and onion 1 into the soup pot, boil over medium heat, skim the floating foam after the soup is boiled, put peeled yam into the soup pot, boil the pot again, and turn the heat down until the duck pieces with soft yam can be poked through with chopsticks (about 2 hours), and transfer in.
2. Stewed old duck with angelica
Blanch the duck in boiling water and remove the blood. Wash all Chinese herbal medicines slightly and drain them for later use.
Put all the materials, Chinese herbal medicines and rice wine into the rice cooker, add a glass of water to the outer pot, cover the lid, press the switch, stew for 30 minutes with low heat, and add salt to taste.
3. stewed duck with wax gourd
Slice ginger and pat garlic. The method of winter melon duck soup is to peel the winter melon and cut it into small pieces. Wash the duck and cut into pieces. Add some cooking wine, ginger slices and garlic to the pot. Then rinse with clear water and drain for later use. Heat oil in a cold pan, add ginger slices and garlic, and stir-fry over medium heat. Add the cooked duck, add some salt and cooking wine, stir fry.
Then put it into a casserole or stew pot, add appropriate amount of boiling water to boil, stew for about 45 minutes, add wax gourd, stew until wax gourd is transparent, skim off the oil on the surface, add appropriate amount of salt and chicken essence to taste.
4. stewed old duck with lotus root
Cut the duck into small pieces and blanch it. Take it out and wash it to control the water. Peel lotus root, cut into thick slices, stir-fry ginger slices and garlic. Stir-fry the fallen duck until it is slightly burnt on both sides. Pour 3 tablespoons of cooking wine into high heat, 3 tablespoons of light soy sauce, stir-fry and color, and then pour in hot water without duck meat.
Stew for 20 minutes until the duck meat is soft, add coix seed and lotus root, and continue stewing until the coix seed is soft and rotten and the lotus root is cooked. Add the right amount of sugar, and then add the right amount of salt according to taste.
5. Cordyceps sinensis old duck
Wash the duck and cut it into pieces. Put the duck in the pot, add water and pour some yellow wine to remove the blood. Wash the cooked duck with warm water, pat the ginger with cold oil in a hot pot until fragrant, stir-fry the duck meat for a while, and stir-fry the yellow wine until fragrant (it doesn't take long to stir-fry the stew until fragrant.
Pour the duck into a casserole, pour in a proper amount of hot water, skim off the oil slick, pour in a little white sugar and a little yellow wine, boil over high fire and stew until it is about 1 hour, add red dates and cordyceps sinensis, cover and stew until the duck is soft and rotten, and season with salt.