Dried Bamboo Shoots and Old Duck Taro Soup

Name: Dried Bamboo Shoots and Old Duck Taro Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g duck; 400g taro; 100g Dried bamboo shoots; 3-4 tablets ginger; 1 tablespoon Rice wine; Some water; 3g Wolfberry; 4-5g salt

by Zhou Tai Liang Soup

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Lao Duck: It is cold in nature, has the effects of nourishing the yang of the five internal organs, clearing the heat of asthenia, nourishing the stomach and promoting the body fluid.
It is a healthy food for eliminating dryness and moisturizing the lungs in autumn. Taro is a seasonal vegetable in autumn. It has the effect of nourishing the middle and nourishing qi. It is rich in vitamins and nutrients. The dried bamboo shoots of Tianmu Mountain are the best ingredients for freshness. The taste is very delicious and full-bodied.

Ingredients

1000g Duck
400g Taro
100g Dried Bamboo Shoots
3-4 tablets Ginger
1 tablespoon Rice Wine
Some Water
3g Wolfberry
4-5g Salt

Dried Bamboo Shoots and Old Duck Taro Soup

1. The dried bamboo shoots from Tianmu Mountain are very fresh and tender. It is best to soak the dried bamboo shoots in clean water overnight to remove the salt and clean them before cutting into strips.

Dried Bamboo Shoots and Old Duck Taro Soup recipe

2. Boil the dried bamboo shoots in boiling water to remove excess salt and oxalic acid. Generally, the dried bamboo shoots are already blanched before making, so you don’t need to blanch it.

3. Chop the old duck into pieces, wash it, blanch it, wash it, and remove the remaining feathers, pick it up and drain it.

4. The processed dried bamboo shoots, old duck, ginger slices, rice wine, and water are simmered for 2-3 hours. The old duck needs to be boiled for a little longer time, which is not easy to rot

5. After peeling the taro, cut into pieces with a hob

6. Peel the taro, cut into pieces and pour it into the soup, continue to boil for 20 minutes, add salt to taste, and sprinkle a little wolfberry

7. The taste of taro is soft and smooth. After a long time of boiling, the skin and meat of the old duck are crispy and melt in the mouth. The dried bamboo shoots retain the crisp and tender taste. The most delicious is the soup, which is thick, fragrant, fresh and beautiful. .

Tips:
The mucilage of taro and taro contains a plant saponin, which can stimulate skin itching. There is a way to pour some vinegar on the hand skin and then peel it. It will improve a lot. Don’t wash the taro first and then peel it. The skin will be more itchy after contact with water. At the same time, keep your hands dry. When you accidentally touch the skin, you can apply ginger or soak in vinegar water to relieve the itching. Don't touch the taro on the wounded hands.