Duck soup in casserole(sha guo lao ya tang )

Duck soup in casserole

Introduction:

"With the coming of summer, many friends ask me what kind of soup to drink. It's not easy to get angry, but also has health preserving effect. In fact, there are several reasons why summer is easy to catch fire: 1. Water loss. Summer is the season with the most vigorous Yang Qi in a year. People sweat more and lose more water in their bodies, so they are easy to get angry. 2. The immunity of human body decreases. Hot weather, people's appetite, sleep quality decline, resulting in fatigue, low spirits, coupled with the intensity of work, overtime, stay up late, the body's immunity will decline, natural, cold, gastrointestinal infection, fire and other symptoms of autonomic nervous system disorders will find the upper body. 3. Diet. Onion, ginger, garlic, pepper, wine, pepper, pepper, Chinese prickly ash, fumigated food in food, spicy hot food in Sichuan, etc. are easy to get angry. You should also pay attention to eating fruits. Some fruits are hot fruits, such as litchi, orange, pineapple, longan, pomegranate, etc. In terms of diet, we should pay attention to eat less spicy and hot fruits, develop a good habit of self-regulation, neither overeating nor blind eating during the summer, and pay attention to healthy diet. Here we recommend a summer health soup. Drinking health soup before and after meals can not only promote diet, but also have the effect of health preservation and reducing fire. Why not? Summer health soup, my casserole duck soup

Production steps:

Step 1: first, open the mouth with a knife, preferably a cross opening; < br > put it into the pot with cold water and cook it over high heat for 5 minutes, not too long, otherwise the meat inside the shell of the leg is fragile; < br > add appropriate amount of cold water into the boiled water to make the chestnut into hot water, and remove the skin while it is hot. Move quickly and finish before the water gets cold.

Step 2: wash the duck and cut it into pieces, then put it into the boiling hot water pot, add ginger slices and blanch it for a while, and then remove the fishy smell of the duck and the blood foam

Step 3: add the boiled duck pieces into the boiling casserole water, add ginger slices, bring to a boil over high heat, then slowly cook over low heat for about an hour and a half, add the cut corn and carrots, add a little refined salt, cook for 20-30 minutes, then add chicken essence, add some white pepper before leaving the pot.
This delicious old duck soup in casserole has a light sweet smell. The soup is fresh and delicious, and the taste is excellent.

Materials required:

Duck: one (half)

Carrot: 400g

Raw Chestnut: 500g

Corn: 600g

Ginger slices: 50g

Refined salt: 50g

Chicken essence: 40g

White pepper: 30g

Precautions: this soup can relieve heat and heat, and yin deficiency does not cause dryness, Yang deficiency does not cause cold.

Production difficulty: simple

Process: casserole

Production time: several hours

Taste: Original

Chinese PinYin : Sha Guo Lao Ya Tang