Braised Duck Soup
1.
Clean up the old duck, it’s best to cut off all the tail tips.
2.
Cut into larger pieces (the domestic duck is bigger, I stewed half of it)
3.
Soak in clean water for about an hour, and change the water two or three times during the period.
4.
Put five or six slices of ginger into the pot, bring a lot of water to a boil over high heat. Because ducks have a unique smell of hairy, so be sure to blanch the water
5.
After the water is boiled, add the duck pieces and boil until the water boils again and turn off the heat immediately. At the same time, if you buy feed duck, you need to cook it with cold water)
6.
Remove the blanched duck, wash the blood foam on the duck with warm water, put the duck in the pressure cooker, pour three times the warm water, add five or six slices of ginger, green onion, and cook over high heat. Turn to low heat and simmer for about 50 minutes. It is best to use a casserole or electric stew pot to stew, the taste will be more delicious
7.
After the simmering is complete, add an appropriate amount of salt, stir evenly, and simmer again for about ten minutes.
8.
The domestic duck is fragrant, and the soup is covered with a layer of yellow orange fat
Tips:
1: Choose domestic domestic ducks for stewing soup to taste the best\n2: Domestic domestic ducks have firmer meat, and the stewing time should be longer. The feed ducks you buy are loose in meat and easy to cook, so the stewing time should be reduced.\n
