How to cook the old duck stew?

Hello, everyone, I'm my own mother from Xinyang, Henan Province, and I'm glad to answer this question. How to make old duck soup? We all know that summer and duck soup can clear the fire, but ducks are fishy, and they are not delicious if they are not cooked well. Not much to say, dry goods I learned this old duck soup in my sister's canteen.

The practice of old duck soup.

Summary: soak the duck in cold water, take it out and fry it in the pot until it turns yellow, shovel it into the casserole, add warm water, open the pot, and the water bubbles, so stew for about two hours.

I am Shen Xiaoyi, and I am honored to answer this question.

Old duck soup can not only replenish energy, but also clear away heat and relieve summer heat. If you add sour radish, it will taste better. Duck meat is boneless, sour radish is greasy and clear, and the soup is mellow and delicious.

Old duck, sour radish, onion, ginger slices

1: When the old duck is bought, it can be cleaned by vendors, cut into pieces for convenient stewing, and soaked in rice washing water to remove blood. If the duck feathers are not completely removed, you can directly tear off the duck skin.

2. Boil the water in the pot, and put the old duck in the pot and blanch it. After the water is boiled, take the old duck out and wash it with warm water. The water in the pot is filtered and stored for later use.

3. Pour the filtered water into the saucepan, add the onion and ginger slices, add the old duck after the water is boiled, and simmer slowly.

4. 1.5 hours or so, you can poke the old duck with chopsticks, and then put the sour radish in the pot to stew together.

You can start drinking until the duck is crisp and rotten, and sprinkle with a little salt. Remember to drink slowly and don't burn yourself.

That's my answer. If you have better ideas or suggestions, please leave a message in the comments section. Welcome everyone to pay attention to and @ I Shen Xiaoyi, let's have a good meal and fall in love.

Summer is the hottest season in a year. After a while, it will be a little summer, and the temperature will get higher every day. Even if it rains, it will make people sweat. Summer is hot and rainy, and it is hot and humid, which often makes people feel sleepy in the spleen and stomach and lose appetite. So at this time, people like to cook some light and non-greasy soup to "tonic", and at this time, old duck soup is the most suitable tonic.

An old duck generally refers to a duck that has been growing for more than one year. The longer it grows, the tighter its meat becomes and the thicker its fibrous tissue becomes, so it is not suitable for cooking. However, the older the duck, the higher the fat content in its meat and the more flavor nucleotides (fresh nutrients), which are suitable for stewing soup. Therefore, it is often heard that old duck soup is not scalded by young ducks, so old duck soup is a good ingredient for stewing soup.

Old duck soup is a very famous home-cooked soup. Clean the duck, blanch it with a knife, then put it in a vessel, add appropriate amount of water, and simmer for several hours. According to the different accessories, the taste is different, such as sour radish old duck soup, which tastes sour and delicious, white gourd old duck soup, which tastes fresh and fragrant, and Chinese herbal medicine old duck soup with clear soup. Let's have a look.

First, the production skills of old duck stew soup

When cooking soup stock in the hotel, there is a saying that "no chicken is not fresh, no duck is not fragrant". Therefore, the soup stewed with duck meat should be rich in flavor, but duck meat has a great disadvantage, that is, it has a particularly heavy hairy smell. If it is not handled properly, cooking methods such as stewing and frying can't suppress this taste, let alone stewing soup. So cooking old duck soup is very fishy. Besides smell, there are ingredients.

① Choose the old duck.

The main ingredient of old duck soup is old duck, so the selection of old duck must be very important. Because of the differences in growth time, meat quality and nutritional components, the soup made by old ducks and young ducks must taste different, so how to choose old ducks?

1. Look, look at the duck's skin color, foot color and foot pad. Generally, old ducks have yellow skin and dark yellow feet because of their long growth cycle. The thicker the mat, the older the duck is. If the skin color is white and the feet color is light yellow, they are ducklings.

2. Touch, mainly touch the sternum and esophagus. Because the old duck eats more food, the esophagus will thicken and harden, so the old duck's esophagus is hard, so is the sternum, and vice versa.

Well, it mainly depends on the weight. Generally, the meat quality of old ducks is relatively tight, and it should be heavier when it is about the same age.

② Disposal of ducks

Generally, when buying ducks, the merchants will clean the ducks and take them back and chop them directly. But if you buy a fresh live duck, you have to take one more step, that is, burn it, because there are many hairs on the duck that are difficult to observe with the naked eye. If you don't clean them, it will affect the quality of the soup.

1. After the ducks are bought, they should be cooked on the fire first. The main purpose is to burn down the fluff on duck meat, especially the inside of duck wings and legs, which is inconvenient to handle and easy to miss. (chilled ducks can omit this step)

2. After the duck is treated outside, the internal organs and inedible parts should be removed, except that duck oil is poisonous and inedible, and the skin on the neck is best not to be eaten, because there are many lymph nodes and it is dirty.

3. Cut the duck into pieces after cleaning, then soak it in water for a while, and add white vinegar to the water, mainly to soak the blood in the meat to remove the fishy smell. (If it is stewed in whole duck, soak it in whole duck. )

(3) blanching and frying

It's not that many people don't like cooking. They think the soup should be refreshing. The soup stewed after cooking will be milky white and tender. The soup stewed directly without cooking is refreshing and has its own advantages. But I think cooking is not only for milky white soup, but also for removing fishy smell, because cooking can dry the water in the meat, make the duck dry and fragrant, and the stewed soup is more fragrant.

1. Boil the water in the pot, put the duck in cold water, and then cook it over high fire. If there is floating foam, it should be rushed out in time. When there is no floating foam in the blood, pour it out again, clean it with clear water and drain the water. (Meat blanching is usually cold water. Hot water will make the meat tight, so the blood can't be discharged. Pour it out and wash it to wash off the residual blood foam on the surface of duck meat. )

2. Heat the oil in a hot pot, add the duck, stir-fry slowly on low heat, and stir-fry until the duck is brown. (The fire should not be too big, otherwise it is easy to burn the pot. )

④ Stewed soup

This is the last and most crucial step. The main task in the future is to deal with the fishy smell. The key of this step is to control the time and temperature.

1. After the duck is fried, add a proper amount of water directly, pour it into the pot after boiling over high fire, and then boil it over high fire. At the beginning, it is necessary to continuously remove floating foam. After no froth, turn to low heat, keep a small splash on the water surface, and stew for about 2 hours. Boiling soup in the pot can shorten the time of boiling water in the pot, and the stew is milky white.

2. If you want to add complementary food now, bring it and stew it with duck meat, but some ingredients, such as red dates and medlar, can't be put in too early, which is easy to boil and put later.

The above is the basic process of old duck pot and the tips that need to be paid attention to when making it. In fact, stew is mainly to deal with the fishy smell in the early stage, and then pay attention to the details when stewing, and just grasp the time and temperature.

Old duck soup is a special nutritious soup, which is suitable for eating in summer. It is characterized by delicious taste, refreshing and not greasy, and also has the function of invigorating spleen and appetizing. Therefore, it is just right to stew a pot of old duck soup in hot summer. However, there are many kinds of stewing methods of old duck soup, and the practices are similar. Here, we will introduce a homemade old duck soup.

~ ~ Radish old duck soup ~ ~ Features: the soup is milky white and delicious, the radish is sweet and the duck is delicious.

Step 1: Prepare the ingredients.

Ingredients: 1 old duck

Accessories: ginger 10g, radish 500g, jujube and medlar.

Seasoning: salt, chicken essence 4g, pepper 2g.

Step 2: Food processing

1. The old duck is bought back. If we kill it now, it will burn to death again. If it is chilled, cut it directly, then put it in a bowl, add water and a little white vinegar, soak it for about 30 minutes, and then soak it in bloodletting water to reduce the fishy smell.

2. Peel and slice ginger, peel and cut radish into hob for later use.

Step 3: Start production.

1. Boil water in the pot, put the soaked duck meat in cold water, and remove the floating foam in time. Only when there is no blood foam can it be fished out, washed with clear water and dried for later use.

2. Wash the pan, heat it, put it in a cool oily pan, stir-fry ginger slices and duck meat with low fire, stir-fry duck meat until the color is slightly brown, and directly add appropriate amount of water to boil.

3. Pour the cooked duck soup into the pot, boil the radish in the fire, skim off the foam again, and then cover it for about 2 hours.

4. Cook for about an hour, add red dates, finally add medlar 30 minutes in advance, continue to stew for half an hour, and finally add seasoning, and a radish old duck soup will be ready.

= = "radish old duck soup"

Q: Why are there some clear soup and some white soup in the old duck soup?

A: Many places pay attention to the original flavor of soup. The soup is mainly clear soup, which is also commonly known as soup, while some places like strong flavor. Don't fry the broth. After the duck meat is processed, put it directly into the pot and simmer slowly to prevent it from boiling. If you want thick soup, stir-fry the duck, then add water to boil it to make the soup thick and white, and then transfer it to a pot and simmer slowly. If you want a thicker white soup, don't put it in too early, because if you absorb oil, the soup will not be thick.

Summary of production technology of radish old duck soup

1. The duck used in old duck soup should be fresh, and the effect of chilled soup is almost the same. Frozen soup is not suitable for soup.

2. When choosing an old duck, you can tell whether it is an old duck by looking, touching and weighing it.

If it is a fresh old duck, it is best to burn it, mainly to remove the fluff, so as not to affect the appetite.

4. Soak the chopped duck in clear water and white vinegar to soak the bleeding water and reduce the fishy smell. White vinegar can soften meat.

5. The main purpose of blanching is to boil blood and impurities in meat, which can effectively remove fishy smell.

6. If you want to drink thick soup, stir-fry the duck meat, so that the water in the meat can be removed and the stewed soup is more delicious. If you want to make clear soup, you can omit this step.

7. When stewing, bring it to a boil, remove the floating foam and grease from the noodle soup, and then turn to low heat. In the process of stewing, the oil is too thick, so it should be beaten out to reduce the greasy feeling.

Duck meat is rich in nutrition, and old duck is the best ingredient for stew. Old duck soup is rich in amino acids and other nutrients needed by human body, so it is good for health to eat old duck soup regularly. When cooking old duck soup, the most important thing is to deal with the fishy smell in the early stage, then pay attention to the details, and pay attention to the time and temperature when stewing, so as to make an old duck soup.

The old crow stewed Chinese caterpillar fungus, not the whole duck. The whole duck is not stewed. The process is as follows.

1, chop the duck meat and blanch it in a cold water pot;

2. Cut a little lean meat for later use;

3. Put the blanched duck meat and lean meat into a stew pot, add appropriate amount of Cordyceps sinensis and a small amount of red dates, and stew with clear water for 2 hours, preferably no more than 3 hours;

4. Before the end of the stew 10 minute, add a few medlars, and serve after seasoning.

This soup not only has a certain health care function, but also tastes quite fresh and sweet, which is a very good family soup spectrum.

In ancient medicine in China, duck meat was discussed as a tonic, and duck meat was called a "panacea" and a nourishing top grade in A Bie Lu of Famous Doctors. There is also a folk saying that "an old duck wins in summer." When the old duck stews soup, it can be cooked with vegetables such as lotus root and wax gourd, which can not only complement the nutrition with meat dishes, but also replenish deficiency, relieve summer heat and strengthen yang. It is really a good summer tonic. If you add Gordon Euryale seed and Coix seed stew, the aphrodisiac effect will be better, and it can also strengthen the spleen and eliminate dampness and stimulate appetite.

"Compendium of Materia Medica" records that duck meat is sweet in taste, cold in nature, nourishing bone marrow, promoting granulation, promoting fluid production and blood production, and nourishing five internal organs. "The main principles are to tonify fatigue, disinfect the most heat, diuresis, eliminate edema, eliminate fullness, benefit internal organs, eliminate sores and swelling, and relieve convulsions and epilepsy." "Old Duck Soup" has won consumers' love because of its pure taste, sweet and sour fragrance, traditional nourishing, food health care, folk dietotherapy, mass consumption and being edible all year round.

Ingredients: 1 old duck (duck age 1 year or above) 750g, aged sour radish (pickled radish in the next year)100g, pickled ginger 30g, pickled pepper 50g, dried ginger10g, scallion10g. 5g of seasoning salt, 2g of chicken essence, 2g of pepper, 50g of monosodium glutamate 1 g, 50g of salad oil, 50g of chicken oil and 0g of bone soup1000g.

Practice: 1. Slaughter the old duck first, rinse off the blood, and blanch it in boiling water for about 10 minute. The sour radish is cut into strips with a length of 3 cm and a width of 0.5 cm, soaked in ginger and sliced, and chopped with green onions for later use.

2. Add salad oil into the pot, and when it is heated to 40%, add ginger and onion and stir-fry until fragrant, add sour radish strips, pickled peppers and pickled ginger and stir-fry until fragrant, add bone soup, salt and chicken oil to boil, add pepper, turn down the heat, add old duck and simmer for at least 2 hours, and add chicken essence, monosodium glutamate and chicken oil until fragrant.

Serve. After eating, ducks can rinse other hot pot ingredients (such as oil wheat, chrysanthemum, cabbage, vermicelli, frozen tofu, potatoes, water spinach, etc.). ), or eat and drink soup.

The preparation method of stewed old duck with lotus seeds and lily: wash and chop the duck, each piece is 75-80g, soak the dried lotus seeds in cold water for 30min, tear the lily into pieces, wash the onion and ginger, boil the duck pieces in boiling water for 2-3min, take out the duck pieces, rinse them with cold water, and put them into the stew. At the same time, put the lotus seeds into the duck pieces, put the onion and ginger on the duck pieces, and add cooking wine.

Features: This dish is a soup dish and a nourishing food. It has the functions of invigorating spleen, regulating stomach, relieving fever and moistening lung, and is suitable for the whole family.

Duck 1

condiments

Dendrobium 1 box

Lotus seed 1

Coix seed 1

2 yam

Onion amount

Ginger amount

Appropriate salt content

Proper amount of cooking wine

Proper amount of water

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Step 1

8 pieces of Dendrobium and appropriate amount of coix seed, washed, put into the pot, add water and cook for about 20 minutes, just enough time to treat ducks.

Second step

An old duck, cut into large pieces, blanched to remove blood bubbles, peeled and washed iron yam, and appropriate amount of lotus seeds.

Third step

Put the old duck and iron stick yam into the soup in step 1, add a piece of ginger and a few shallots, and cook with proper cooking wine. Add lotus seeds one hour later, cook for another 40 minutes, add a little salt to taste, and turn off the heat.

Old Duck Tang Dun

Light: Boil the water in the pot and pour the duck into the pot. Boil the water and scoop up the ducks for later use. Boil the water in the pot and put the onion, ginger and garlic in the pot. After cooking wine, salt and chicken essence are boiled, simmer for 40 minutes and add mushrooms. Delicious and trustworthy.

There are many kinds. I like keeping warm in winter and appetizing in summer. Besides, appetizing in summer, wash the old duck for later use. The seasoning is as follows: appropriate amount of cooking wine, five bamboo shoots, five dried peppers, about 20 peppers, five slices of ginger, one spoonful of bean paste and five main ingredients of pickled peppers. Too much is not good. 1. Remove the duck soup and pour in the ginger wine. 2.

material

1 old duck, bamboo shoots, taro, ham, salt.

working methods

1. Boil bamboo shoots with water.

2. Cut taro and ham into pieces.

3. Wash the old duck, put it in a big casserole, add water, roll over high fire, remove foam, add ham after low and medium fire 1 hour, add tea bamboo shoots after 40 minutes, continue to cook taro until soft and rotten, and then add salt to cease fire.