Food: the main ingredients are old duck 1 iron stick yam, 8 Dendrobium nobile lotus seeds, and the auxiliary materials are coix seed, salt, yellow wine, ginger and onion. Method/Process: Wash 8 pieces of Dendrobium nobile and appropriate amount of coix seed, put them in a pot, and then boil them for about 20 minutes. An old duck, chopped, soaked in water to remove blood foam, peeled and washed an iron stick yam, and appropriate amount of lotus seeds. Put the old duck and iron stick yam into the soup, add a slice of ginger and compound onion at the same time, cook with appropriate amount of rice wine, add lotus seeds one hour later, cook for 40min minutes, add a little salt to taste, and turn off the heat.
Dendrobium huoshanense is a special product of Dendrobium huoshanense, which has the unique practical effect of nourishing yin and promoting fluid production, and has been favored by traditional Chinese medicine doctors in past dynasties. Dendrobium huoshanense can be divided into fresh and dried products. Fresh refers to the latest Dendrobium huoshanense without production and processing, which is what we usually call fresh strips of Dendrobium huoshanense. The purpose of dried Dendrobium officinale is to enrich beans, which is made by removing leaves from fresh Dendrobium huoshanense strips, roasting them with charcoal fire, kneading them with hands and rolling them into torsion springs. Generally speaking, fresh Dendrobium huoshanense is the best way to eat, but dry Dendrobium huoshanense is not excluded, and the expected effect will be stronger than fresh Dendrobium huoshanense.
Old duck soup is the preferred cooking method, and many areas like to cook it with some Chinese herbal medicines with the same origin of medicine and food, such as medlar, jujube, astragalus root and codonopsis pilosula. Put it in a stone pot, boil the water and simmer for 2 to 3 hours. At this time, the goose meat is getting softer and softer, and the soup is rich, nourishing and healthy.