material
2 duck legs, Dendrobium, onion 1, ginger, dried tangerine peel 1, codonopsis pilosula, astragalus membranaceus, dried Polygonum multiflorum Thunb. 1, yam and a little salt.
working methods
1. Go home and bone the duck leg and cut the meat into large pieces. You don't have to throw the bone down. You can make soup together, but it is convenient to eat and the meat looks more, hehe!
2. Prepare a section of onion and two pieces of ginger, first cook the duck meat and duck bones, and remove blood and impurities.
3. Then take it out and wash it, put it in a clean soup pot, add a piece of onion and a piece of ginger, and I also put a piece of dried tangerine peel, fresh or dried tangerine peel, which is also very helpful for removing fishy smell.
4. Then put two small pieces of Codonopsis pilosula, two small pieces of Astragalus membranaceus and one small piece of dried Polygonum multiflorum into a pressure cooker for pressing 15 minutes. Remove the lid and skim off the excess oil from the noodle soup.
5. Then put in the yam section, open the lid and cook until the yam is cooked.
6. Add a little salt to taste when drinking.
skill
This way, there will be no peculiar smell of ducks and it will not be very greasy. It also supplements the body and won't get angry. It's really good stuff!
Practice 2,
material
Duck, pickled radish, Dendrobium, ginger, pepper, vegetable oil, medlar, jujube, monosodium glutamate, chicken essence.
working methods
1: Cut the duck into pieces, pour it into the pot and cook it. When the water is boiling, take the duck out and wash it with cold water, that is, remove all the blood inside.
2: Cut the pickled radish into strips or sheets, not too thin.
3. Cook vegetable oil over high fire, pour the cut duck into the pot and stir fry for 5 minutes (remember to put pepper and ginger), pour in appropriate amount of water, turn to low heat for half an hour after boiling, pour in pickled radish and stew for 40 minutes, then add jujube, medlar, chicken essence and monosodium glutamate, and boil for 5 minutes before taking out of the pot.
Exercise 3,
Seasoning: sesame oil: 65438+ 0 tbsp of yellow rock sugar: 2 tbsps of soy sauce: 65438+ 0 tbsps of yellow wine: 65438+ 0 bowl of salt: muscovy duck: half a slice of ginger: 250g of angelica sinensis: auricularia auricula 10g: a handful of Lycium barbarum (about 15g).
working methods
1. Chop the duck, soak it in clear water, pick it up and rinse it;
2. Wash and peel carrots and cut hob blocks; Angelica sinensis is washed and sliced; Wash medlar;
3. Soak the fungus in warm water for half an hour, wash and remove the pedicel, and tear it into blocks of moderate size; Wash ginger and tear it into strips;
4. Hot pot, pour sesame oil, add ginger slices and duck pieces, stir fry over high fire, and mix well with soy sauce when the meat becomes tight;
5. Boil clear water, pour in fried duck, yellow rock sugar, Chinese angelica and medlar, cook on high fire for 20 minutes, turn to low heat 1 hour, pour in rice wine, add carrots and black fungus, cook for 1 hour, and add salt to taste.
Practice 4,
material
Half a duck, Dendrobium, 250g sour radish, 4 green onions, 1 slice of ginger, moderate chopped green onion and a little salt.
working methods
1: preparation materials: half a duck, 250g sour radish, 4 green onions, ginger 1 slice, a little salt, and appropriate amount of onion s flowers.
2: Wash the green onions, cut into sections, and wash and slice the ginger for later use.
3: Wash the old duck and chop it for later use.
4: Put the duck, green onions and ginger slices into the pot, add water and boil the duck over high fire.
When the water temperature rises and gradually boils, a large number of blood bubbles float on the water surface.
6: After the blood is exhausted, fish out the duck for later use.
7: When cooking the duck, rinse the sour radish with clear water and cut it into long strips for later use.
8. Put the duck in the casserole and add the right amount of water.
9: Add sour radish, onion and ginger slices and bring to a boil.
10: Then turn down the heat, cover and cook for about 1-2 hours.
1 1: The duck meat is soft and rotten. Turn off the heat and season it with a little salt according to the salty taste of the soup.
12: Take out the pan, sprinkle a little chopped green onion and eat it while it is hot.
13: It seems that no salt is needed at all. It is sour, salty and appetizing.
14: It is said that this is a duck that grows freely in the ground. . . .