Bianjian old duck soup
Old Duck 1 only | Flat bamboo shoots 200g |
Ginger 1 large block | Green onions Half root |
Cooking wine 2 tablespoons | Water Appropriate amount |
Step 1
Cut the duck into pieces. If there is too much subcutaneous fat (it's oil), cut off a little.Step 2
Run cold water into the pot to remove the blood. Remember, if you want to remove the blood from meat, run it under cold water.Step 3
Prepare onions and ginger.Step 4
Soak the bamboo shoots in water for one or two hours, then rinse them, otherwise they will be very salty.Step 5
The blood stains must be removed as cleanly as possible, otherwise when stewing the soup, you will have an additional action to scoop up the foam on the surface of the soup.Step 6
Then wash the duck pieces piece by piece, put them into the soup pot together with the onion and ginger, add enough water, and then add cooking wine.Step 7
After boiling over high heat, simmer over low heat. Look, my soup is very clean.Step 8
After simmering for an hour, add the rinsed flat bamboo shoots (if there are big ones, tear them into smaller pieces, and the old man also cuts off the electricity) and continue to simmer over low heat.Step 9
After two hours, poke it with chopsticks. You should be able to poke it in. Add the wolfberry and continue to stew for about half an hour. It's almost done.Step 10
Add salt according to your taste, be sure to taste it before adding it, because the flat tip is salty, so the soup already has a little saltiness.Step 11
Finish.Step 12
Finish.Step 13
Finish. Cooking tips for Bianjian old duck soup