Yam Laoya Soup

Name: Yam Laoya Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Old duck; 400g Yam; 10g Shallots; 7g salt; 30g Rice wine; 10g ginger; a little Wolfberry

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Old ducks are not only rich in nutrition, but also because they live in water all year round and have a cooler sex. They have the effects of nourishing the yang of the five internal organs, clearing the heat of depletion, replenishing blood, promoting water, and nourishing stomach and body fluid. The old duck sent by a friend from Zhejiang is stewed in a soup with yam that has the effects of nourishing the spleen, nourishing the lungs and nourishing the kidney. This stocked product is different from what is sold in the vegetable market. The stewed soup has a strong smell of duck without the smell of duck. , The original flavor is delicious, not greasy at all, the taste and nourishing effect are excellent, especially suitable for autumn consumption.

Ingredients

600g Old Duck
400g Yam
10g Shallots
7g Salt
30g Rice Wine
10g Ginger
a little Wolfberry

Yam Laoya Soup

1. Wash the old duck and yam

2. The yam is peeled and cut into hob pieces, soaked in water with white vinegar, and the duck is chopped and washed.

3. Prepare shallots, sliced ginger, goji berries and rice wine

4. Put the duck meat in a pot under cold water first, blanch it and then pick it up and wash it

5. Pour water into the casserole, add duck meat, shallots and sliced ginger

6. Skim the bubbles after the fire is boiled

7. Pour the rice wine

8. Cover with high heat and boil for 10 minutes, then turn to low heat for an hour and a half

9. Then turn to high heat and add, scoop up the yam, add to a boil, then turn to low heat and simmer for half an hour

10. Add salt to taste at the end

11. Turn off the heat after adding the wolfberry

12. Sprinkle with chopped green onion after serving

Tips:
1. Each restaurant has different tastes, please adjust according to your own taste
2. The stewing time depends on the age and tenderness of the duck