#一碗好汤#old Duck Thick Soup Pot

#一碗好汤#old Duck Thick Soup Pot

by Le Shi Ji

4.6 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Duck meat is cold in nature and sweet in taste. It contains more B vitamins and vitamin E than other meats. It has a certain effect on the treatment of physical weakness, physical weakness after illness, and malnutrition edema. The fatty acids in duck meat have a low melting point, are easy to digest, and are also anti-aging. Duck meat is cold, and the stewed soup is especially suitable for this season. "

Ingredients

#一碗好汤#old Duck Thick Soup Pot

1. Stew the old duck with Yinru until crisp. Take a bowl of soup and set aside.

#一碗好汤#old Duck Thick Soup Pot recipe

2. The quail eggs are cleaned and put in a pot and cooked. Shelled and set aside.

#一碗好汤#old Duck Thick Soup Pot recipe

3. Blanch the broccoli with water.

#一碗好汤#old Duck Thick Soup Pot recipe

4. Peel off the shells of the prawns, remove the shrimp threads, and marinate them with a little salt and cooking wine.

#一碗好汤#old Duck Thick Soup Pot recipe

5. The pumpkin is peeled and cut into pieces and steamed.

#一碗好汤#old Duck Thick Soup Pot recipe

6. The steamed pumpkin is pureed with a food processor.

#一碗好汤#old Duck Thick Soup Pot recipe

7. Put the old duck soup in the casserole.

#一碗好汤#old Duck Thick Soup Pot recipe

8. Add pumpkin puree after boiling.

#一碗好汤#old Duck Thick Soup Pot recipe

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

#一碗好汤#old Duck Thick Soup Pot recipe

10. Season with a pinch of salt.

#一碗好汤#old Duck Thick Soup Pot recipe

11. Add the marinated shrimps.

#一碗好汤#old Duck Thick Soup Pot recipe

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

#一碗好汤#old Duck Thick Soup Pot recipe

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