1. Prepare the ingredients, half a duck and half a white radish, a white radish is also OK, as long as you can eat it. Cut the green onion into sections, peel off the ginger, wash and slice. Ginger slices play a role in removing fishy, and secondly, it plays a role in fighting cold.
2. The old duck removes the fluff on the surface, removes the duck buttocks, duck necks, and duck heads, and washes the white radish, peels and cuts the hob into pieces.
3. Add cold water to the glass pot and put the diced old duck in it.
4. Add a little cooking wine to get rid of the fishy. After boiling out the froth and fat, turn off the heat and remove the duck pieces for later use.
5. Clean the glass pan, add a little vegetable oil, add the blanched duck pieces and stir-fry for a while, then add the green onion and ginger for a while.
6. Heat the water to cover the duck pieces
7. Add the white radish and start to stew.
8. Boil the electric pottery stove at level 4 to boil the froth and use a spoon to simmer for about 25 minutes.
9. Season with the washed red dates, appropriate amount of salt, and white pepper, and finally turn off the fire with goji berries.
The duck must have its butt removed, this is an important place where the duck has a fishy smell. If you don’t like white radish, you can replace it with yam or dried bamboo shoots or lotus root.
To simmer milky white soup, heating water is the key. Duck meat is high in protein and easy to digest, which helps lower blood fat and blood pressure. Come to a bowl of duck soup in winter, the whole person is energetic.