Fig duck soup(wu hua guo ya zi tang )

Fig duck soup

Introduction:

"The soup stewed with figs not only has a slight sweet taste, but also has a light fruit flavor! Figs have high nutritional value, and summer is also the season for eating figs, so today I'll give you a stewed duck soup with figs. "

Production steps:

Step 1: raw materials.

Step 2: wash the duck and kill it. Put half of the crushed ginger in cold water and boil it with the duck over low heat. If you continue to cook for one minute, there will be a lot of dirt. In that case, put a spoonful of cooking wine. Boil again, remove and rinse.

Step 3: put the fig into the water basin, put the right amount of salt, stir clockwise, clean and pick up for standby.

Step 4: add duck, fig, onion, ginger and plenty of water into the pressure cooker.

Step 5: turn the switch to the "Bao Tang" key. After the gas is exhausted, open and add salt and white pepper, and continue to stew for half an hour (don't cover at this time). The stewed soup is milky white.

Step 6: take out the pot and put into the soup bowl.

Materials required:

Duck: half a duck

Fig: 1 jin

Onion: four sections

Jiang: one piece

Salt: 1.5 teaspoons

Cooking wine: 1 tbsp

White pepper: two teaspoons

Note: 1. Boil the duck first, just to get rid of the blood and dirty things on the duck, and put cooking wine to get rid of the fishiness. The reason why we wash figs and put salt in them is that they are sweet and grow on trees. It's hard to avoid being crawled by insects and ants, killing and sterilizing them. 2. Duck under cold water can make sure the soup is clear without impurities and turbidity. 3. The most taboo of a good soup is that there are many ingredients. Salt and white pepper are enough for this soup. 4. As for salt, you can add it according to your own taste. I always have a light taste, so I guess it. 5. If you have casserole at home, you can stew it in casserole, but it will take a long time. It is estimated that it will take about two hours! I don't have a casserole at home, so I use a pressure cooker. It's fast and convenient. Finally, I would like to attach some knowledge about Fig: the efficacy and role of Fig: indigestion, not thinking about diet, Yin Shuo cough, dry cough without phlegm, sore throat. The edible taboo of Ficus carica: Patients with fatty liver, cerebrovascular accident, diarrhea, normal blood potassium periodic paralysis are not suitable for eating; those with loose stool are not suitable for eating raw. How to choose Fig: 1. Choose fig, first of all to choose a big, such fruit pulp full, moisture. 2. Second, try to choose the deeper color, so that the fruit is ripe and tastes sweeter; 3. Thirdly, gently pinch the surface of the fruit, and choose the softer one; 4. Finally, avoid choosing the fig with larger tail opening, which will inevitably stick to the dust and bacteria in the air, which is not very hygienic.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Wu Hua Guo Ya Zi Tang