Stewed Duck with Polygonatum and Lily

Name: Stewed Duck with Polygonatum and Lily
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g duck; 30g Polygonatum; 25g Lily (dry); 50g green beans; 4g Wolfberry; 500ml water; 5g salt; 3 slices ginger

by Zhou Tai Liang Soup

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

"Yang Yang in spring and summer, Yin in autumn and winter." The spleen belongs to the soil, and the soil can produce all things. The way to maintain health in summer is to "nourish the spleen". The long summer belongs to the spleen, which is prone to dampness and heat. , Matched with "Yin Yang Sheng Jin" products. The main ingredient of the summer health soup is the old duck. Traditional Chinese medicine believes that the old duck is cool in nature, has the effects of nourishing the five internal organs, clearing the heat of fatigue, replenishing blood, promoting water, and nourishing the stomach and promoting body fluid. It is very suitable for summer consumption.

Ingredients

300g Duck
30g Polygonatum
25g Lily (dry)
50g Green Beans
4g Wolfberry
500ml Water
5g Salt
3 slices Ginger

Stewed Duck with Polygonatum and Lily

1. Prepare accessories, mung beans and dried lilies need to be soaked in clean water for 30 minutes in advance, and the polygonatum odoratum should be cleaned and set aside

Stewed Duck with Polygonatum and Lily recipe

2. The old duck is cut into small pieces after flying in the boiling water, and cut a few slices of ginger for later use

3. Put the old duck, polygonatum odoratum, lily, mung bean, ginger, etc. into a saucepan, add water to cover the ingredients, and simmer over water for 3.5-4 hours

4. After all the ingredients are crispy, add wolfberry and salt to taste

5. The soup is light and delicious, not greasy at all, the duck meat is soft and delicious

Tips:
"Stew" is a water-proof heating method. The ingredients and water are put in a stew pot, covered with a lid, and placed in a large pot. The water-proof stewing method can stabilize the heat of the raw materials and the soup, the fresh flavor of the dishes is not easy to lose, and the soup is clear as water. In addition, there is no need to add water during the stewing process. If a bowl of water is used, the weight is one bowl when it is cooked, and the ingredients are stewed until cooked, but the shape is very complete. The texture of the meat is also less lean and tender, and it is eaten with the ingredients and soup. It is also because the stew has the characteristics of the original flavor, and it is more nourishing than the soup.