1. Cut the old duck into pieces, wash it, put it in the pot, add ginger slices and cooking wine and start cooking. Because it is my own duck, in order to preserve its nutrition, I will not blanch it. If it is a duck on the market, it is recommended to blanch it.
2. When the soup is boiled, use a spoon to skim off the foam.
3. Wash the lotus root and cut into chunks.
4. Put the lotus root pieces into the pot and cook together. Bring to a boil on high heat, turn to low heat and simmer slowly.
5. Peel the yam, cut into pieces, and wash.
6. When the duck soup is half simmered, about an hour and a half, add yam and simmer for another 20 minutes.
7. Finally add salt to taste and enjoy.
Tips:The most nutritious soup is to be cooked in the simplest way, and the seasoning is not too much, but it is better to increase or decrease according to your own taste.
Lotus root is more difficult to cook, so put it in a pot and cook it with the duck meat. Because it uses Mao Yam, it cooks faster, just add it in the last 20 minutes.
If it is a duck from the market, it is better to blanch it.
