1. Put the duck in the pot to blanch the water first, so that the blood and peculiar smell of the duck can be removed, and the soup will be more delicious.
2. The duck is quickly blanched and put in a clay pot with boiling water. ps: It feels like using casserole pots to boil soup and stewed rice is really high. The taste always feels better than ordinary stainless steel pots. It is worth having.
3. Cooking wine is a must, don’t ask why, anyway, it will be great if you put it.
4. Put a few slices of ginger, ginger can be said to be the treasure in the soup, no ginger is not soup.
5. Snow lotus seeds and wolfberry are also going to battle. Under popular science, wolfberry nourishes yin and nourishes yang, prolongs life, good fellow.
6. Turn down the fire
7. Let simmer for 90 minutes first, wait patiently, and do something else first.
8. 90 minutes later, water chestnuts into the pot, Sydney into the pot
9. Simmer for another 20 minutes, you can fight with several plates of landlords, but don’t forget to cook the soup.
10. After 20 minutes, add salt and chicken bouillon. Anyway, there are not many, as long as it suits your taste. ok, you're done.
Tips:Those who want to watch the video tutorial can search for the subscription number on WeChat: Meichu cook it. Or follow Weibo @美厨吃吧, video teaching is more exciting, welcome to hook up and harass.
