Duck Cinnamon Soup

Name: Duck Cinnamon Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Duck leg; 6 pcs Longan (dried); 3 pcs Red dates; 50g crystal sugar; A small amount Wolfberry; A small amount salt; 10ml Blending oil; A small amount pepper; A small amount star anise; 30g shallot; 20g ginger; 30g garlic; 10ml Rice wine

by Yurun Begonia

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The nutritional value of duck meat is very high. It is a cool food material, so it is very suitable for summer. For the duck meat, this time I chose the duck leg part. The duck leg meat in this part is more tender, firm and delicious. Another important ingredient in this soup is this longan. The dried longan should be used as a dried product. The nutritional value and medicinal value of dried longan are very high. People with anemia and poor sleep quality may wish to consume it more. , It can improve such symptoms very well!

Duck Cinnamon Soup

1. After deboning the duck leg, cut the duck leg into small pieces;

2. Put water in the pot, then put the duck meat in the pot for blanching treatment;

3. After blanching, remove and wash with water;

4. Put a small amount of mixed oil in the wok, then add pepper, star anise, green onion, ginger and garlic to burst the fragrance;

5. Put the duck meat in the pot;

6. Stir-fry a few times and then add an appropriate amount of rice wine, which can remove the fishy smell of duck meat and also enhance the fragrance;

7. Then pour the duck meat into the casserole;

8. Add rock sugar, dried longan, red dates and wolfberry;

9. Add half a teaspoon of salt;

10. Add the right amount of water, without the ingredients;

11. Use the soup-making function of the electric casserole to cook for two hours;

12. Put the cooked duck and cinnamon in a soup bowl, and eat it after a little bit of cooling. It is very delicious!

Tips:
1. Duck meat should be blanched to remove duck blood and fishy smell;

2. Slowly cook the duck with a low heat in a casserole to make the duck full of flavor.