Old duck soup not only gives full play to the therapeutic effect of duck meat (Baotang is the best cooking method of duck meat), but also is a health food respected by Chinese people since ancient times. The duck flavor is rich, the soup is fresh and delicious, and the soup head is thick, white but not greasy. Rich in bone collagen, bone calcium and other ingredients, it can nourish the stomach, nourish the spleen, keep fit and be happy. It is praised by many nutritionists. It is a delicious product integrating gourmet health preservation, traditional nourishing and folk dietotherapy.
Today I share with you this healthy Maitake old duck soup. It is delicious, nourishing and strengthening, improving immunity, removing dampness and keeping out the cold. It is especially suitable for eating in cold weather.
Maitake, commonly known as "Wurong", is a mushroom for both food and medicine. Its smell and fragrance are overflowing and refreshing; Its meat is crisp, tender and refreshing, and can be eaten for a hundred times; It has a mushroom like aroma, tender meat, tastes like shredded chicken and crisp like Magnolia. Stewed old duck with Maitake is sweet and nourishing. The soup is delicious and very beneficial to the human body.
An easy-to-use old duck soup. Have you learned it?
Ingredients: half an old duck, appropriate amount of Maitake, ginger, onion, medlar, salt and shallot
Steps:
1. The dried Maitake are soaked in warm water for half an hour, pressed and dried, and cleaned for many times.
2. The old duck pieces can be pickled with ginger slices and cooking wine for a while, then blanched with boiling water, and then soaked and washed for standby.
3. Put Maitake and duck meat into the pot, add water, add onion and ginger, boil for a while, and then turn to low heat for 1 hour.
4. Finally, add fine salt, medlar and green onions to make it out of the pot.
Tips
1. It's best to use old duck for duck soup. Old duck has older meat, less fat and more calcium in bones. It's not only not fishy, but also has strong aroma. It's very suitable for stew.
2. Before making soup, marinate the duck with a small amount of ginger and cooking wine, boil the water in cold water over a high fire, so that the blood foam in the duck overflows, wash it for many times, drain it and set aside. It can neutralize the coolness of duck meat, better remove the fishy smell, and better fragrance the duck soup.
