Lao Duck Thick Soup Pot

by Le Shi Ji

4.6 (1)
Favorite
1

Difficulty

Easy

Time

2h

Serving

3

Duck meat contains more B vitamins and vitamin E than other meats, has a low melting point of fatty acids, is easy to digest, and is also anti-aging. Adding some other ingredients to the Laoyatang soup is particularly delicious and rich in nutrition. It is suitable for both the elderly and children.

Lao Duck Thick Soup Pot

1. Put the mushrooms on the old duck and boil on high heat, then turn to low heat and simmer until crisp.

2. Take a bowl of soup and set aside.

3. The quail eggs are cleaned, put in a pot and boiled, and then shelled for later use.

4. After breaking the florets, blanch the broccoli with water.

5. The prawns are peeled off the shells, the shrimp threads are removed, and then marinated with a little salt and cooking wine for 10 minutes.

6. The pumpkin is peeled and cut into pieces and steamed. The steamed pumpkin is mashed into a puree.

7. Put the old duck soup in the casserole.

8. Add pumpkin puree after boiling.

9. After boiling again, put in the shelled quail eggs.

10. Season with a pinch of salt.

11. Add the marinated shrimps.

12. After boiling, add the blanched broccoli to turn off the heat.

Tips:

The old duck needs to be simmered for more than 3 hours before the meat is crispy and the soup is delicious.

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