Nourishing Qi and Nourishing Blood---ginkgo Duck Soup

Name: Nourishing Qi and Nourishing Blood---ginkgo Duck Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g duck; 12 capsules ginkgo; 1 piece Tangerine peel; 5g ginger; Some Scallions; Some salt

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Ginkgo duck meat is a super-matched combination. Ginkgo looks ordinary and simple, but it can use its simple fruity fragrance to dissolve the fishy smell in duck meat. "

Ingredients

Nourishing Qi and Nourishing Blood---ginkgo Duck Soup

1. The ginkgo is soaked in water and the inner skin is removed.

2. Cut the duck meat into pieces.

3. Boil the duck meat in a pot of boiling water to remove the blood and remove it.

4. Put the duck meat in the pot, add ginger slices and stir fry for a good flavor.

5. Pour in an appropriate amount of hot water and bring it to a boil.

6. Use a spoon to remove the grease and bubbles floating on the surface.

7. Add ginkgo and tangerine peel, reduce heat and simmer for 2 hours until the duck meat is crispy.

8. Just add salt to taste before serving.

Tips:
1. Stir-frying duck meat can make duck oil overflow, which not only makes the soup not greasy, but also removes the fishy smell of duck.

2. Skim off the duck fat in the soup, which will make the color more translucent and refreshing after the soup comes out of the pot.

3. Duck soup can also choose to use sour radish, papaya, fresh bamboo shoots, etc., with different flavors.