Xingyue Private Kitchen--healthy and Appetizing Old Duck Soup

Name: Xingyue Private Kitchen--healthy and Appetizing Old Duck Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g duck; 250g Bitter jasmine; A pack Maoge Laoya Soup; Some Chicken Essence; Some Chives; Some Soy sauce; Some sesame oil

by Li Xingyue

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The most important part of this recipe is the selection of free-range native ducks. The native ducks in Sichuan and Chongqing are better identified. The main coat color is ephedra. Generally speaking, the weight of old ducks is light, almost no more than 3 1/2 catties. .2,5--3 kg is the best. Many friends listen to the boss's introduction when choosing ducks. Here Xingyue wants to teach you the best way. It is to look at the duck webs. The darker the duck webs are, the darker the calluses. The thicker the duck is, it means that the duck has some age. On the contrary, some ducks more than 6 months old have darker duck webs. But basically there will be no calluses. So we still have to rely on our own observation ability. Don't trust the merchants. On the one hand, beware of being deceived. Bitter wild rice, commonly known as small garlic, grows for 10 months. It has a slightly bitter taste and has the effect of clearing heat and detoxifying and ventilating. Especially the soup can make the soup taste delicious. However, the bitter wild rice has a slightly bitter taste. So I added the appetizing Maoge Laoya soup seasoning. It can mask the bitter taste of the bitter zizania. In this way, the two can complement each other to meet their shortcomings. This makes this dish more perfect."

Ingredients

Xingyue Private Kitchen--healthy and Appetizing Old Duck Soup

1. 500 grams of fresh old duck meat slaughtered that day. Wash and drain for later use.

Xingyue Private Kitchen--healthy and Appetizing Old Duck Soup recipe

2. After soaking 250 grams of bitter pepper in water, wash and peel, pay attention to cleaning.

3. Put 1500 grams of water in the pot and boil it. Put the duck meat in the bile for 5 minutes to remove it and drain it for use. This overwater is just to remove the fishy smell of the duck. Don’t cook for too long.

4. Add 1000 grams of water to the electric pressure cooker. Add the duck meat, Maoge Laoya soup, chicken essence, and bitter wild rice in turn. Adjust the gear to the stewing position.