Stewed Old Duck with Polygonatum and Adenophora

Name: Stewed Old Duck with Polygonatum and Adenophora
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g duck; 50g Polygonatum; 50g Adenophora; 4g Wolfberry; 5g salt; Some water; 3 slices ginger

by Zhou Tai Liang Soup

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

In autumn, the dietary regimen for health preservation is mainly aimed at the respiratory tract. The medicated diet used can nourish yin, moisturize the lungs, remove dryness and relieve coughs, especially in the dry areas of the north and areas with serious air pollution. The stewed duck with yuzhu and sand ginseng can nourish lungs and moisturize dryness. It is suitable for patients with dry weather in autumn, coughing and wheezing, constipation, diabetes, chronic gastritis and other diseases.

Ingredients

1000g Duck
50g Polygonatum
50g Adenophora
4g Wolfberry
5g Salt
Some Water
3 slices Ginger

Stewed Old Duck with Polygonatum and Adenophora

1. Prepare polygonatum and ginseng, and wash them

Stewed Old Duck with Polygonatum and Adenophora recipe

2. Soak the polygonatum ginseng in clean water for about 1 hour

3. Clean the old duck, blanch it after boiling the ginger and water to remove the remaining duck feathers, and clean it for later use

4. Put the old duck, yuzhu, and ginseng in a saucepan, add water

5. It’s best to have a covered saucepan and simmer in water for more than 3 hours

6. Add goji berries and salt and simmer for 5 minutes, you can use a spoon to skim off the excess oil

7. The soup is clear and has a faint sweet aftertaste. Polygonatum odoratum and Adenophora ginseng have no special Chinese medicine smell, so it will not interfere with the taste of the old duck soup itself. Instead, it has the freshness of Polygonatum odoratum and a very comfortable feeling in the throat. There is no difference between eating soup and meat

Tips:
In the method of stewing in water, the ingredients can keep their shape and the soup is clear. The time is longer than the boiling, but the taste is better and it is worth the wait.