Yongchun White Duck Soup

Name: Yongchun White Duck Soup
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 duck; 5g Wolfberry; 10g Angelica; 25g Rehmannia; 15g Astragalus; 2g Old paper; 20g Guizhi; 30g ginger; Some salt

by Zi Ya Piao Yao

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

This soup is prepared with pure Chinese medicinal materials and has complete color, fragrance and taste. It has the effects of replenishing qi and blood, nourishing liver and kidney, and increasing appetite. It has no side effects after long-term consumption. It is the best condiment for stewed chicken and duck.

Ingredients

1 Duck
5g Wolfberry
10g Angelica
25g Rehmannia
15g Astragalus
2g Old Paper
20g Guizhi
30g Ginger
Some Salt

Yongchun White Duck Soup

1. White ducks (the best domestically raised in rural areas) are slaughtered, cleaned up, cut small pieces and put in pots for later use

2. Heat the wok, add white duck, ginger, and salt, stir fry until the water comes out, cover the lid and boil the water (there will be some white duck oil at the bottom of the wok)

3. The white duck meat after boiling dry, looks very tempting to the taste

4. Add enough water to the soup pot, bring to a boil, then pour the duck in, add angelica, rehmannia, old paper, astragalus, cassia twig, and wolfberry (you can directly wrap it in gauze)

5. Cover the lid and bring to a boil on high heat, then turn to a low heat and simmer for about one and a half hours (this picture shows a white duck raised by the house)

Tips:
Home-bred white ducks need to be simmered for a longer time. If they are bought on the market, they can only be simmered for 40 minutes after the water is boiled. If they are simmered for too long, the meat will be too rotten and affect the taste