Winter Bamboo Shoots and Old Duck Soup
by Elk Fawn 233
Favorite
Difficulty
Easy
Time
1h 30m
Serving
3
Winter tonic
1. Lao Jiang sliced, duck blood soaked in water for later use, winter bamboo shoots hob cut
2. Cut the duck meat into pieces and blanch the water to remove the foam and set aside
3. Put the ginger slices on the bottom of the casserole and prepare
4. Put the duck meat in a casserole, add water, and at the same time add a piece of angelica
5. Add a spoonful of salt
6. Add a few drops of sesame oil, turn on the heat, and bring the soup to a boil and turn to a low heat
7. After simmering for 40 minutes, add winter bamboo shoots, and continue to simmer for 30 minutes on medium heat
8. Turn to low heat, and finally put duck blood in a low heat cooker for 30 minutes to taste and serve.
Tips:If you don’t like the duck blood too old, you can boil it on high heat for 10 minutes at the end, cover and simmer for 10 minutes, then you can eat it.
