Tonifying qi and nourishing blood -- Ginkgo duck soup(bu qi yang xue bai guo ya tang )

Tonifying qi and nourishing blood -- Ginkgo duck soup

Introduction:

"Ginkgo duck meat is a super combination. It looks ordinary and simple, but it can dissolve the fishy smell of duck meat with its simple aroma."

Production steps:

Step 1: soak ginkgo in water and remove the endothelium.

Step 2: clean the duck and cut it into pieces.

Step 3: put the duck into the boiling water pot, slightly blanch the blood, and take it out.

Step 4: put the duck into the pot, add ginger slices and stir fry over low heat to make it fragrant.

Step 5: inject appropriate amount of hot water and bring to a boil.

The sixth step: scoop up the grease and foam on the surface.

Step 7: add the ginkgo and tangerine peel, turn the heat down and simmer for 2 hours until the duck is crispy.

Step 8: add salt to taste before leaving the pot.

Materials required:

Duck: 400g

Ginkgo: 12

Tangerine peel: 1 yuan

Ginger: 5g

Scallion: right amount

Salt: right amount

Note: 1, duck frying can make duck oil overflow, so that the soup is not greasy, and can remove the smell of duck. 2. Skimming the duck oil in the soup will make the soup more transparent and refreshing. 3. Duck soup can also choose to use sour radish, papaya, fresh bamboo shoots, etc., with different flavors.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Bu Qi Yang Xue Bai Guo Ya Tang