Imperial tonic duck soup(di wang ji jin bu ya tang )

Imperial tonic duck soup

Introduction:

"It's an imperial nourishing food recommended on TV. Many nourishing herbs are not only suitable for women's blood and health, but also for the elderly at home. Winter solstice tonic, with the stomach and spleen, Shujin Huoxue, Quhan Huatan, Shugan Runfei effect. To taste the ingredients soaked in thick soup, every bit is delicious. "

Production steps:

Step 1: wash the duck and cut it into pieces.

Step 2: put cold water in the pot, and boil duck, onion, cooking wine, ginger slices and cold water to remove fishiness.

Step 3: wash all traditional Chinese medicine and soak in a bowl for more than half an hour.

Step 4: cut the Huaishan slice obliquely.

Step 5: put sesame oil into the pot, heat it over medium heat until 70% heat, stir fry the duck, add a little rice wine and stir fry.

Step 6: put the fried duck into the pot.

Step 7: pour in all the Chinese medicine, Huaishan and some water.

Step 8: put it in the boiling pressure cooker and point to the "cook meat" key. The firepower of the pot will change from big to small with time (for example, it takes 40 minutes to simmer with gas after the big fire boils).

Step 9: good

Materials required:

Duck: half

Shudi: 10g

Dangshen: 15g

Wolfberry: 20g

Licorice: 5g

American ginseng: 5g

Huaishan: 15g

Astragalus: 20g

Sesame oil: right amount

Cooking wine: moderate

Onion: 2

Ginger: 2 tablets

Rice wine: moderate

Note: 1 do not put salt. 2. After stewing duck soup, you can also directly put longxumian into duck soup and cook it until it is cooked. 3. It's taught on TV that meat should be blanched in cold water.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Di Wang Ji Jin Bu Ya Tang