Yuyan Qushi Duck Soup
1.
Wash the duck and chop it into small pieces.
2.
Soak the duck pieces in clean water.
Many people don't like to eat ducks. They dislike the smell of ducks. In fact, it is very simple to get rid of this smell, but many people don't know it. There are two liver-colored meat beans on the tail of the duck, which will have a strong peculiar smell. Be sure to remove it before cooking, and then soak the duck in the rice-washing water for about half an hour to remove the duck meat. The fishy smell.
3.
Heat the frying pan, pour the ginger slices into the pan and stir-fry until it is fragrant.
4.
Pour the soaked duck pieces into the pot and stir-fry until the color changes.
5.
Take it out, pour it into a casserole, add ginger slices, tangerine peel, red dates
6.
Cover the pot and select the stew button. The whole process takes about two and a half hours.
7.
Dendrobium is grown on the balcony and it is very fresh.
8.
While the soup is being stewed, we will process the dendrobium. The dendrobium is fresh and it is very convenient to handle. Pick off the dendrobium, clean it, and pick it into short pieces for later use.
9.
Finally, when there is half an hour left, add the processed dendrobium to the pot, without covering the lid, boil it with boiling soup, add salt to season it, and then take it out of the pot.
Tips:
When stewing ducks, many people like to blanch the duck in order to remove the fishy smell. After blanching, although the fishy smell can be removed a lot, the smell of the duck meat is also weakened. Soak the duck with water to remove the fishy smell. The taste is easier, and the stewed duck cubes have a stronger aroma and a better taste.