Cooking material
Cooking material
(four people)
Ingredients: old duck (1/2,558g), fresh yam (268g), tofu (2 pieces), American ginseng (5g), ginger (2 tablespoons) and clear soup (500ml).
Seasoning: oil (2 tbsp), cooking wine (2 tbsp), salt (1/6 tbsp).
first step
1 Fresh yam is peeled and washed, cut into hob blocks, and soaked in clear water for later use; Wash and dry the old duck and chop it into pieces; Cut tofu into four equal parts; Peel ginger, pat it flat and chop it into paste.
Second step
2 Boil boiling water in a hot pot, pour in 1 tbsp of cooking wine, put the duck in the pot and cook for 1 min, and drain for later use.
Third step
Heat 2 tbsp oil in a pan, saute ginger slices, pour duck meat and stir-fry for 3 minutes, until the duck meat is cooked, and pour the remaining oil out of the pan.
Fourth step
4 Drain fresh yam and pour it into the pot. Stir-fry the duck for 2 minutes, then put it in the pot.
Step five
5 Add 500ml of clear soup, 1 bowl of boiling water, 5g of American ginseng and 1/2 tablespoons of cooking wine into the casserole, cover it with high fire and simmer for 35 minutes.
Step 6
6. Pour in tofu, cook for 2 minutes on high fire, and season with 1/6 tbsp salt.
Kitchen god tips
1, the fat content of the old duck is higher than that of the young duck, so fry the duck until the oil comes out first, and then stew the soup to avoid the old duck soup being greasy and unpalatable.
Duck meat will smell fishy, so it should be scalded with boiling water before cooking. Adding ginger and cooking wine during cooking can completely remove the fishy smell of duck meat.
3. After peeling fresh yam, soak it in clear water to prevent oxidation and blackening. Because when peeling yam, there will be juice oozing out, which will make your hands itch. Gloves are recommended for handling yam.
4. Pure duck soup is salty and delicious. After the old duck soup is stewed, you should taste it first and then season it with salt.
5. Duck meat has the functions of nourishing yin and stomach, invigorating spleen and tonifying deficiency, and promoting diuresis, but it is hairy, and people with unknown exogenous factors, fever or phlegm dampness should not eat it.
Question 2: What does the duck stew with? Wax gourd barley, Flammulina velutipes, Chinese yam, radish, Cordyceps sinensis, taro, pickled pepper beer, pickles, ginger slices, mung beans, dried tangerine peel, ginkgo biloba, notoginseng, scallop, kelp, Agrocybe aegerita, dictyophora, Adenophora adenophora, Polygonatum, longan, water chestnut, black beans, lotus root, laver and celery.
Question 3: What dish is better with duck meat? It is delicious with garlic sprouts, cauliflower and leek.
300g of garlic sprout and 300g of salted duck (cooked).
condiment
2 tablespoons salad oil
Salt 1 teaspoon
Cooking wine 1 spoon
2 tablespoons soy sauce
Sugar 1 spoon
Fried duck with garlic seedlings
1. Wash the garlic seedlings, mash the garlic white with the back of a knife, and cut into 4cm segments.
2. Heat the pan, add 2 tablespoons salad oil, pour in the cooked duck meat that has been warmed or thawed, stir fry, turn to medium heat, add soy sauce and cooking wine, squeeze out the oil in the duck skin, and serve it out first after the skin becomes brittle.
3. Then stir-fry garlic in the original pot, first add garlic white, stir-fry until soft, then add garlic leaves and turn over a little.
Then bring the duck and pour it in and fry it with garlic.
5. Add sugar and salt to taste, stir fry and serve.
Cooking 1. If it is raw duck meat, it is recommended to wash the duck meat first, and then blanch it to remove the bloody smell. Other processing steps are the same;
2, garlic should be more than less, garlic white is thick and not easy to cook, you need to fry first. When frying vegetables, it is also recommended to fry the roots that are not easy to cook first, and the leaves can be put later; 3. If you don't want to fry cooked meat, you can also put a little salt on its surface to make it taste as much as possible, and then you can wrap it in a fresh-keeping bag and freeze it. When you want to eat, it will warm up in the freezer, which is delicious bacon; Oily bacon can steam two eggs, and bacon steamed eggs are also delicious.
Question 4: What is the best way to stew duck soup in summer?
Due to the hot and rainy climate in summer, summer dampness often makes people trapped in the spleen and stomach and lose appetite. Therefore, it is necessary to use diet to adjust and supplement, increase the intake of nutrients, and achieve the purpose of eliminating summer heat and fatigue. Nutrients should be light and nourishing food, that is, "clear". Old duck is a good tonic in summer. It is not only nutritious, but also very cold because it lives in water all the year round. It has the effects of nourishing the yang of the five internal organs, clearing away the heat of fatigue, nourishing blood and promoting blood circulation, nourishing the stomach and promoting fluid production.
In ancient medicine in China, duck meat was discussed as a tonic, and duck meat was called a "panacea" and a nourishing top grade in A Bie Lu of Famous Doctors. There is also a folk saying that "an old duck wins in summer." When the old duck stews soup, it can be cooked with vegetables such as lotus root and wax gourd, which can not only complement the nutrition with meat dishes, but also replenish deficiency, relieve summer heat and strengthen yang. It is really a good summer tonic. If you add Gordon Euryale seed and Coix seed stew, the aphrodisiac effect will be better, and it can also strengthen the spleen and eliminate dampness and stimulate appetite.
Here are some old duck soup for you:
Sour radish old duck soup
Sour radish old duck soup tastes delicious, the soup color is clear, and it is said that it can also go to autumn dryness, which is a home-cooked dish for the occasion.
This dish is simple, but the ingredients should not be careless. Old duck soup should of course choose old duck, which makes it easier to remove the smell of duck. I choose ducks over one year old here; Sour radish is also very particular. The amount of sour radish depends on the size of duck, and the brewing time varies with the size of radish. Because it is the main seasoning material of this dish, the requirements will be higher.
Ingredients: old duck1800g, sour radish 900g, one piece of ginger, four or five pieces of pepper.
Making:
1, clean the old duck, take out the internal organs and cut into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.
2. Pour the duck into the frying pan and stir-fry until it contains steam (no need to add oil).
3. After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.
The classic practice is to stew in a saucepan for an hour or two, but in order to use a pressure cooker more conveniently and quickly, a pressure cooker is used here.
Mung bean duck soup
This soup can clear away heat and promote diuresis, and is also effective for facial scar and chickenpox.
Basic materials: 4 mung beans, 1 old duck, 8 yuan Smilax glabra, and proper amount of oil and salt.
Exercise:
1. Wash the old duck and gut it.
2. After the mung bean is soaked and washed, it is put into the pot together with the old duck and Smilax glabra, boiled in 5 bowls with clear water for about 4 hours, and seasoned.
Barley and mung bean old duck soup
Ingredients: Coicis Semen 38g, mung bean 38g, 2 pieces of dried tangerine peel, old duck 1 bird, clear water 12 bowl, and proper amount of salt.
working methods
1 gut the old duck, cut it in half, cut off the tail, wash it and blanch it.
2 soak dried tangerine peel in water and scrape off the pulp. Wash other materials.
3 Boil the water, put all kinds of materials into the pot, cook for 20 minutes on high fire, then cook for 2 hours on low fire, and season with salt.
Efficacy: This soup can relieve summer heat, strengthen spleen and benefit viscera.
Jiangnan old duck soup
Raw materials: salted duck, pickled dried bamboo shoots, ham, zongye, Chinese cabbage, monosodium glutamate, chicken essence powder, etc.
Practice: Boil sliced salted duck, salted dried bamboo shoots, ham and zongye together for ten minutes, then add Chinese cabbage and season with monosodium glutamate and chicken essence powder.
Key points: Use salted duck instead of naked duck, because there is too much fat under the skin of naked duck, and the cooked soup will be very greasy. In addition, the salted duck itself has salty taste, so the soup naturally has duck taste and salty taste. Remember not to put salt when seasoning, so as not to be too salty.
This is a very traditional Shanghai dish, and authentic Shanghainese must take their friends to a restaurant for dinner. The traditional method is salty heavy oil. After improvement, the salty taste is moderate, and the soup is not greasy, which is more suitable for Cantonese tastes.
Taro old duck soup
Cut the old duck into pieces, add water, boil and skim off the foam.
Slice the taro. When the duck is half-crispy, add taro, cook until it is completely crispy, and season with salt. The total stewing time is about 1 half an hour.
Litchi old duck soup
Litchi is a famous fruit in Lingnan, and its dried fruit can be taken orally and used as medicine. Using dried litchi as tonic, because of its mild temperament, the tonic is not damaged, and it will not help fire and heat. The cooked old litchi duck is fragrant and moist, which is a timely soup. Dried litchi nourishes spleen and liver, while old duck nourishes yin and nourishes qi and blood, which are combined into soup, * * * plays the role of nourishing middle energizer, enriching blood and promoting fluid production.
Ingredients: 30 dried lychees, 20g of ginger, lean duck 1 piece, 4 dried oranges1piece, and 2 slices of ginger.
Cooking: removing the shell and core of dried litchi; Jiang Yaozhu soaked in clean water 1 hour ... >>
Question 5: What is the duck stewed, and how is the old duck soup stewed with bamboo shoots?
Raw materials: Dictyophora indusiata 30g, Lycium barbarum 10g, Astragalus membranaceus 5g, duck leg 1g, salt and clear water.
Practice of Zhusun Old Duck Soup
1. Cut the duck leg, soak it in clear water for 30 minutes, then take it out and dry it for later use.
2. Cut off the roots of Dictyophora dictyophora, soak it in a warm bathrobe for minutes, and take it out for later use.
3. Add water to the pot, add duck legs, medlar and astragalus, and then simmer for 20 minutes.
4. Open the lid and skim the foam from the noodle soup. Add bamboo shoots and continue stewing 10 minute. Finally, turn off the fire and season with salt.
Dictyophora dictyophora: Dictyophora dictyophora is a precious edible fungus, which was listed as a "palace tribute" in history. In modern times, Dictyophora dictyophora is a famous dish at state banquets and a good food for dietotherapy. Its nutrition is extremely rich. Dictyophora has the effects of nourishing and strengthening the body, invigorating qi and strengthening the brain, calming the heart and strengthening the body, invigorating qi and nourishing yin, moistening the lungs and relieving cough, and clearing away heat and promoting diuresis. Dictyophora can protect the liver and reduce the accumulation of abdominal fat, which is also commonly known as "scraping oil".
Lycium barbarum: Lycium barbarum is a commonly used nutritional tonic. Since ancient times, it has been a top-grade tonic with anti-aging and anti-aging effects. The content of vitamin C in Lycium barbarum is higher than that in oranges, and the content of β -carotene is higher than that in carrots. It is a tonic for both medicine and food. Lycium barbarum is also a good medicine for strengthening the body resistance, nourishing essence, nourishing yin and kidney, invigorating qi and calming the nerves, strengthening the body and delaying aging. It has obvious curative effect on chronic hepatitis, central retinitis and optic atrophy. It has a strong improvement effect on anti-tumor, liver protection, blood pressure reduction and aging diseases of organ decline in the elderly.
The practice of wax gourd and old duck soup;
Ingredients: duck 1.
Accessories: wax gourd 1, dried jujube 1, astragalus membranaceus 1, yam 1.
Seasoning: salt, ginger, garlic, medlar and pepper.
Practice of Winter Melon and Old Duck Soup
1. Wash the duck, cut it into large pieces, boil the water in the pot, and put the duck pieces in.
2. Blanch the cooked duck pieces with bloody foam and drain the water.
3. Add the right amount of oil to the pot, add ginger and onion and stir fry.
4. Stir-fry the duck pieces in blanched water and stir fry together.
5. Stir-fry the duck slightly, then add some water and a few pieces of medlar, jujube, astragalus root and yam.
6. After the fire boils, simmer for 30 minutes.
7. When the duck is eight-cooked, add the wax gourd slices cut into medium size.
8. Cook for another ten minutes, then season with salt and pepper.
9. The boiled wax gourd is translucent, while the duck soup tastes delicious.
Cooking tips
1, duck had better choose Ma duck, this kind of duck is small but not greasy.
Before making soup, cut the duck into pieces of moderate size, and then blanch it.
3. Because the subcutaneous fat of the duck is thick, fry the duck in advance to make it oily.
4. After the duck is fried, add appropriate amount of water, boil and simmer for 30 minutes.
5. When the duck is eight ripe, cut the wax gourd into pieces, and cook the wax gourd until it is translucent.
Question 6: What does the duck stew with? Summer tonic is different from winter. You should eat more flat or cool food, not too greasy, otherwise it will easily hurt your stomach. Duck is sweet and salty, and cool. It has the effects of clearing away heat and toxic materials, nourishing yin and nourishing stomach, and is suitable for people who get angry in bitter summer. It is better to eat duck soup in summer. You can add fresh yam, lotus root or wax gourd to the old duck soup to improve the nourishing effect.
Question 7: What's delicious about stewed duck? Specific methods? Beer Duck
Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery and radish.
Seasoning: beer, soy sauce, oyster sauce, thirteen spices, cooking wine.
Boil the duck in water.
Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and salt, and stir fry.
After the ducks are fried to golden brown, pour in beer (one bottle for each duck), add radish and boil over high heat.
When the beer is half dry, add celery.
(It's basically done now), but we need to change the hot pot to continue cooking. . . . You can eat radish and side dishes first.
Change the pan. You can add coriander when cooking. If you can eat spicy cooking, it tastes better to put some Pixian bean paste, and you can add a thousand pieces of silk, that is, tofu skin. If you are in a hurry to eat, you can change to a pressure cooker.
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Sichuan roast duck
Wash the raw duck, chop it into pieces, and put it into the water to fly (after the water is boiled, put the chopped duck pieces in, and when it is opened again, take out the duck and rinse it).
Put duck, water, ginger, pepper, cooking wine, salt, aniseed and pepper (Sichuan pepper is not available, pepper can also be used) into a pressure cooker, boil and heat for 15-20 minutes.
Put oil in a wok, add onion, ginger and garlic, and add tons of duck pieces, beaks (wet soybeans that are about to sprout) and vermicelli (cooked with boiling water) and stir-fry until cooked.
Because the vermicelli contains starch, the things in the pot will stick together. It doesn't matter. Just pour a few tons of duck soup in.
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Taro duck
Materials:
Salt ................. 1/4 teaspoons.
Half a duck comes from ..................
2/3 cups of powdered ..............
3 tablespoons lard ..............
1 taro ..............
2 tablespoons soy sauce ..............
Shrimp ............. 1 tablespoon.
Pepper ... a little.
White powder ... 2 tablespoons.
Raw vegetable leaves ... 1 cup (chopped)
Diced sausage ... 2 tablespoons (or diced bacon)
Steamed duck material:
Jiang ................. 2 tablets
Onion ................. 2 Branch
............. star anise 1 grain.
Zanthoxylum bungeanum ... 1 teaspoon
Exercise:
1. After dipping the duck in soy sauce 10 minutes, fry it in hot oil, take it out and put it in a steamer, add steamed duck material and steam it until it is rotten (about 1 hour), then remove the bones and take the meat.
2. Peel taro, cut into thick slices, and steam in a steamer until soft. Take it out and press the mud while it is hot. Soak the shrimp until soft, pick it up and chop it up. Steamed diced bacon.
3. Put the crushed powder into a bowl, add 1 cup of boiling water, blanch it, put it into the crushed taro paste, and then add shrimp skin, bacon, salt and pepper and rub it evenly.
4. Slice the thicker part of the duck, make it as square as possible, and sprinkle with white powder. Flatten taro paste, brew it on duck meat, sprinkle white powder on both sides, put it in an 8-minute hot oil pan, and fry it on low heat until the surface is crisp and yellow. Drain, cut into dices, drain and put into a plate (the bottom of the plate can be padded with shredded lettuce)
5. Boil 1/2 teaspoons of salt, 1/2 teaspoons of sugar, 1 tablespoon of oyster sauce and 2/3 cups of clear soup and eat them together.
Nutrients:
Calories 2656 calories
Protein121.5g.
Fat 202. 1 g
80.5g of sugar
Duck meat needs to be steamed badly, which is meaty and delicious with the aroma of taro. What matters is the oil temperature. First, use a small piece of prepared taro paste and put it in oil. If the temperature of the oil is very hot, you can fry taro immediately. Of course, duck meat can be replaced by chicken. Taro paste must be spread evenly, just spread the duck as flat as possible, and then you can brew the taro paste.
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Braised duck with bazhen eight treasure
Material: ............. 1 Duck.
............. spent 1 on the liver.
carrot ...............................................................................................................................................................................
Muir ............. tablets
Pea clip ... 10 piece
Jiang ................. 2 tablets
Shrimp ............. 10 > >
Question 8: What is a delicious and nutritious stewed duck? Ducks are very nourishing ~
Let me tell you a few tips that are easy to stew:
Stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put 3-4 hawthorn, chicken is perishable.
Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is dry, pour in proper amount of balsamic vinegar and stir fry quickly. When the chicken nuggets crackle, immediately heat the water (no chicken nuggets), then simmer for 10 minute with high fire, add seasoning, simmer for 20 minutes with low fire, and then pour sesame oil. After the soup is stewed, add salt when the temperature drops to 80-90 degrees Celsius or before eating. Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste.
Stewed old chickens and ducks: old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low fire, the meat will become tender and delicious.
Boil the old duck: It's easy to boil a few snails in the pot.
After the duck is cooked, the beans on both sides of the duck's tail are removed, and the taste is more delicious.
Stewing method: The method of stewed duck with wonton is delicious. Just try it.
Raw materials/seasonings]
Light fat duck 1, about 1000g, 25 pork wonton, moderate amount of onion and ginger, and a little sugar.
[production process]
① Cut the fat duck from the back, eviscerate and wash it, cut it into four pieces (two duck legs and two breasts with thighs, and the rest are reserved for other purposes), put it in boiling water, and when the duck skin contracts and tightens and blood bubbles float, take it out and wash it.
② Divide the duck into four casseroles, add 6 cups of water to each pot, appropriate amount of ginger (pat loose), onion (knotted) and white sugar, boil with strong fire, add salt, then stew with low fire until it is crisp and rotten, put the wonton in the water pot, cover the pot and eat it with the pot.
Boiling method of old duck soup with delicacies
Stewing method: Take a live duck, about 1.8kg, slaughter it, remove its feathers, claws, mouth shell and nose dirt, gouge out its cavity, wash it, then boil it in water for 3-5 minutes, remove the blood, then take it out and let it cool, wash its hair and let it cool for later use. When stewing the soup, first put 1 Bao old duck soup into a 3 1 cm casserole (customized by the company), then add the ducks, then add about 3kg of water to the edge of the casserole, boil it with strong fire, and then stew it with slow fire (just after the fire has started) for 2.5 ~ 3 hours (note: it takes about 1 hour to stew at high altitude)
Special instructions:
1), midway inspection: two or three inspections are needed in the middle, mainly to check the amount of soup and the raw and cooked state of ducks.
2) How much duck soup: When serving duck soup (for guests), check the water level of the soup. When stewing duck soup, the water level of the soup should be kept about 5 mm below the flange of the casserole. The soup is light and salty, because the taste of the company's soup is modulated according to the size of the pot. Too much water evaporates when there is too little soup, so it is necessary to add water to the table and serve it to the guests after boiling. There is too much meat in the soup, the duck is tender or has too much water, or the duck has not been stewed and raked. At this time, you should turn on medium heat to evaporate some water before serving. Remember to find out the reason and add less water next time.
3) Add water to the stew: If the cooking is well controlled, add water according to the above requirements, and stew without water. However, with the difference of air pressure (such as Qinghai-Tibet Plateau and coastal areas), the tenderness of ducks, the size of heat and the size of pots (individual casseroles), they are slightly different and need to be adjusted according to specific conditions.
4), duck stew time: In any case, duck stew time should be more than 2 hours, because the taste of soup will be cooked. This can be judged by tasting radish. The salty taste of radish shows that the taste of soup is still contained in the soup. Remember.
5) Adjustment of soup flavor: Generally speaking, the company has prepared the soup flavor, and there is no need to add any other seasoning when stewing ducks. However, due to the slightly different regional and personal tastes, we can adjust it by adding and subtracting radish soup. You can add more soup to each pot in advance (for example, 6 packages of soup stew 5 pots), or you can directly add soup to the soup pot according to the requirements of individual guests.
6) Number of oil layers: The oil in the soup bag is quantified by the company based on years of experience, and there is no need to add oil when stewing soup. However, due to different duck sources (such as different fatness of cherry valley duck and duck), the oil quantity may be different. Generally, oil should not be removed, which will affect the duck flavor of the soup. It is recommended to use lean duck as much as possible. Some guests will ask for gas. At this time, 50 ~ 100 g salad oil can be added.
Roasted duck in pot
raw material
A slaughtered stuffed duck weighs about 4 kilograms, 3 kilograms of marinade, 5 yuan of onion, 5 yuan of ginger and 2 kilograms of flower oil ... >>
Question 9: What's delicious and nutritious about stewed duck? Duck meat itself is rich in nutrients needed by human body. Its skin is rich in glial protein, which can be quickly absorbed and utilized by the human body. Eating regularly can also beautify the face.
Duck can be stewed with potatoes and kelp. Or directly.
1. Prepare ginger slices, onion and garlic, wash and cut into sections for later use. Prepare fresh peppers and star anise peppers and wash them for later use. Cut the scallion and onion leaves into small pieces and sprinkle them on the duck meat for later use.
2, fresh ducks, washed, put water in the pot, put duck cold water in the pot, and remove the floating foam after the water is boiled.
3. Add appropriate amount of ginger, salt, cooking wine, scallion, etc. Simmer for about 2 minutes. Add pepper and star anise prepared in advance and stew the meat slowly. Stew for about 40 minutes, add a little monosodium glutamate and chopped onion leaves, stir well and stop stewing. Medicinal diet: stewed duck with lotus seeds and lilies
Practice: 50 grams of lotus seeds, 50 grams of lily, 300 grams of duck meat and 2 slices of ginger. Wash the duck, cut into pieces, add water, salt and ginger to the pot, bring it to a boil with strong fire, and switch to slow fire. Add lotus seeds and lilies and cook until the duck is cooked.
[Dietary supplement guide]: Lotus seeds can nourish the heart and strengthen the spleen, and are suitable for spleen and stomach weakness, insomnia and other diseases; Lily can clear the heart and soothe the nerves, especially with duck meat that nourishes yin and clears heat.
Stewed duck with lentils
Main raw materials: duck meat 1200g, white lentils 90g, Euryale ferox 60g, salt, onion, ginger slices, yellow wine and monosodium glutamate.
Production method: chop the old duck, heat the oil to 70% heat with strong fire, put it in, fry it for 3 minutes, cook the yellow wine, and add appropriate amount of water to boil it; Add shallots, ginger slices and a little salt, simmer for about two hours, add lentils and Euryales, and stew for another hour. When the duck is rotten, add monosodium glutamate.
How to eat: Take it with meals and finish it in two to three days.
Efficacy: nourishing yin and tonifying deficiency, benefiting kidney and eliminating dampness. Suitable for chronic nephritis edema, yin deficiency, night sweats, proteinuria and nocturnal emission.
Ducks can also stew yam, black beans and red dates, which are delicious and nutritious.
Question 10: What should be used to make soup with ducks? It is nutritious and delicious. Duck meat is sweet and salty, cold in nature, and has the functions of clearing away heat and toxic materials, nourishing yin and nourishing stomach. Suitable for people who get angry in bitter summer. So, what is the duck stew? It is nutritious and delicious. Stewed soup is the best way to eat. Fresh yam, lotus root or wax gourd can be added to the old duck soup to improve the nourishing effect.
Cooking materials (four people): old duck (1/2,558g), fresh yam (268g), tofu (2 pieces), American ginseng (5g), ginger (2 tablespoons) and clear soup (500ML).
Seasoning: oil (2 tbsp), cooking wine (2 tbsp), salt (1/6 tbsp).
1, fresh yam peeled and washed, cut into hob blocks, and soaked in water for later use; Wash and dry the old duck and chop it into pieces; Cut tofu into four equal parts; Peel ginger, pat it flat and chop it into paste.
2. Boil boiling water in a hot pot, pour in 1 tbsp of cooking wine, put the duck in the pot and blanch 1 min, and drain the water for later use.
3. Heat 2 tbsp oil in the pan, saute ginger slices, pour duck meat and stir-fry for 3 minutes, until the duck meat is cooked, and pour the remaining oil out of the pan.
4. Drain the fresh yam and pour it into the pot. Stir-fry the duck for 2 minutes, and then put it into the casserole.
5. Add 500ml of clear soup, 1 bowl of boiling water, 5g of American ginseng and 1/2 tablespoons of cooking wine into the casserole, cover it with high fire and simmer for 35 minutes.
6. Pour in tofu, cook for another 2 minutes on high heat, and season with 1/6 tablespoons of salt.