How to make duck rack soup

Duck rack soup is a kind of health soup with high nutritional value, which has a good effect on preventing aging and improving immunity, especially in summer. It has a good effect of relieving summer heat, and there are many stewing methods of duck rack soup, for example, duck rack boiled cabbage, duck rack winter melon soup and so on. , is a common practice, has obvious health effects.

How to stew duck rack soup?

I. Raw materials

Old duck (2500g), Lycium barbarum (small amount), wax gourd (small amount), radish (small amount), salt 5g, pepper 3g, yellow wine 2g, onion 5g and ginger 3g.

Two. pace

1. If you want duck soup to be fresh and not greasy, you'd better choose old duck, water duck or local duck (among which water duck is the best, with tender meat and less fat) instead of foreign duck (greasy and fishy).

2. Wash duck blood, thoroughly clean blood clots and fascia, and remove duck hair.

3. Wash the duck, cut it into pieces, and fry it with duck skin to make fat oil (to add flavor to duck soup).

4. After the duck skin oil comes out, put a piece of old ginger and stir-fry until fragrant, and pour a little highly distilled liquor to remove the fishy smell.

5. Add water to stew after frying. There will be oil slick when stewing. Remove it with a spoon.

6. You can stew tender corn to make duck soup more nutritious and get rid of greasy. You can also add a proper amount of sour radish. The rest should be put in according to personal preference.

Three. preventive measure

Duck blood must be cleaned and duck feathers must be thoroughly treated. Duck blood can be preserved to make duck blood soup.

When stewing, the oil slick must be skimmed off, but it can be kept for cooking.

The frying process can't be omitted in order to remove the greasy and fishy smell.

4. The efficacy of duck meat

1. Enhance appetite

Duck meat has moderate fat content and uniform distribution. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, with low melting point and easy digestion. Its delicacy can increase appetite.

removing pathogenic heat from blood

Duck meat is cool and sweet, the biggest feature is that it is slightly warm, clearing away heat and removing fire. Duck meat can clear away heat and cool blood, and is suitable for people with yin-blood internal heat.

3. diuresis and detumescence

Duck meat has the functions of diuresis, tonifying kidney and consolidating the body. Eating duck meat often can promote diuresis and detumescence, especially during pregnancy.

Interstitial edema has a good therapeutic effect. In addition, patients with chronic nephritis edema often eat duck meat to protect the kidney.

4. Nourish yin and tonify deficiency

"Duck meat also contains a lot of inorganic substances and high trace elements such as potassium, iron, copper and zinc. Regular eating can nourish yin and stomach, promote diuresis and reduce swelling, enrich blood and promote blood circulation, nourish stomach and promote fluid production. Can be used for relieving and improving symptoms such as physical weakness and physical weakness after illness.

5. Anti-aging

Duck meat is a food with skin care and beauty effect, which can nourish yin and achieve beauty effect; In addition, duck meat is rich in B vitamins and vitamin E, which can prevent beriberi and various inflammations and delay aging. Niacin, which is rich in duck meat, has the function of protecting heart patients.