In Jiangxi and other parts of China, clay pots have been used to make soup for a long time, especially old duck soup, which is very famous. Old duck soup tastes light and is suitable for summer. Because the old duck is rich in potassium and has a good anti-cancer effect, it has been highly praised by health experts in recent years. Let me introduce a dish called Border Inspection Old Duck Soup. Let's study together.

One: Materials used

Duck flat tip onion ginger yellow wine medlar

Two: Practice

1 Wash duck and cut into pieces; Wash the flat tip, soak it in warm water for several times to remove the salty taste, and then cut it into sections for later use.

2. After blanching the old duck, rinse it with flowing clean water and put it into a cast iron pot;

3. Add ginger slices, onion slices and yellow wine, pour in clear water, add flat tips and medlar, simmer for about 2 hours, add appropriate amount of salt, and season according to your own taste.

Three: Food Tips

1 flat tip: bamboo shoots or tender whips are used as raw materials, boiled with salt water and baked with charcoal fire. Its meat is crisp and tender, delicious and refreshing, because it is easy to store and transport.

2. If the duck is too greasy, you can remove the greasy skin first, so that the duck soup will not be too greasy.

3. The soup stewed in cast iron pot tastes better than that stewed in casserole.

This flat-headed old duck soup is very popular in Shanghai, China. Almost every housewife will cook this dish to entertain guests at home, so if you have a friend in Shanghai, you might as well make him a flat-headed old duck soup. I'm sure he will like it very much. The key to cooking this dish is to control the heat. Insufficient calories will lead to the fragrance of old ducks not being fully emitted, while excessive calories will lead to nutrient loss.