Cuttlefish Lao Duck Pigeon Soup

Name: Cuttlefish Lao Duck Pigeon Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: Some Dried cuttlefish; 1/3 only Old duck; 1/2 pigeon; 1 piece ginger; 1 pot water; a little salt

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Summer is here, the high temperature and sultry make people feel a little irritable, so you should pay attention to light diet, eat more soups and water, in addition to moisturizing the stomach and intestines, it can also replenish the water lost in the body.

Although various vegetable soups are simple and quick to use, they are a bit weak and slightly thinner in terms of nutrition. Today’s pot of Cuttlefish, Laoya and Pigeon Soup is a good soup. Although it takes 1 and a half hours to cook, but this time is worth the wait.

Old ducks are mostly old ducks over 3 years old. They are warm in nature and have a nourishing effect in boiling soup all year round without getting angry. The pigeon meat tender soup is fragrant, plus the dried cuttlefish from the sea. Apart from a few slices of fresh ginger, this pot of soup really has no other seasonings, but its deliciousness made the family drink two bowls. This pot is delicious. The bottom is up to the sky".

Drinking two bowls of soup before meals makes the gastrointestinal and gastrointestinal and occupies a part of the stomach space. The brain is also reminded of slightly fullness. Therefore, eat less staple foods and lose weight. In fact, 2 bowls of soup before meals can be relaxed solve.

Ingredients

Some Dried Cuttlefish
1/3 only Old Duck
1/2 Pigeon
1 piece Ginger
1 pot Water
a little Salt

Cuttlefish Lao Duck Pigeon Soup

1. The dried cuttlefish is ready, the old ducks and pigeons are ready, the dosage can be adjusted according to the actual situation;

2. Use scissors to cut the head, tentacles and corners of the dried cuttlefish into small pieces;

3. Rinse and soak in cold water for a few minutes to remove the dust from drying, transportation and storage;

4. The old ducks and pigeons are put into the cold water pot together. After the high heat is boiled, turn to low heat. Keep it in a slightly current state. The foam will continue to emerge. Use a spoon to skim the foam. This process will last about 5 minutes;

5. The soup with the foam removed is much clearer, turn to a small fire;

6. Pour the washed dried cuttlefish into the soup;

7. A few more slices of fresh ginger can remove the fishy smell and enhance the fragrance; keep the other seasonings, use the umami of the dried cuttlefish body to enhance the taste of the soup;

8. Cover the lid and turn to low heat to simmer; why have you switched from a gas stove to an induction cooker? Because I want to save electricity, and I don't want the range hood to ring, it's hot, try to minimize the interference of these noises;

9. When the meat is rotten and the soup is fresh, sprinkle an appropriate amount of salt according to the taste; the dried cuttlefish has a salty taste, so this pot of soup can actually be used without salt. The grease on the surface can be skimmed off with an oil skimmer, or sucked away with oil-absorbing paper, but it is said that the grease of the old duck can provide certain trace elements to the body, but I don’t know whether this statement is scientific, so I decide according to my own preferences. Let's leave and leave the grease on the surface.

Tips:
1. Dried cuttlefish can be purchased online. Choose a credible merchant or ask relatives and friends on the beach to help you choose them. Use a large meat as the top quality; cut some of them and cut into strips for soaking; there is a white loose bone in the middle of the cuttlefish body. For medicinal materials, please consult experts for specific curative effects, so I won’t explain too much here;
2. Old ducks and pigeons are poultry with high nutritional value, so there is no need to blanch water to prevent excessive nutrient loss, just skim off the floating foam that continuously emerges in the first few minutes;
3. The soup is best to be drunk at once, and the rest will lose most of the umami flavor when it is warmed up.