Qushi Decoction -- Huaishan stewed duck soup(qu shi tang yao cai huai shan dun lao ya tang )

Qushi Decoction -- Huaishan stewed duck soup

Introduction:

"It's very humid in spring in the south, so we often make dehumidification meals at home. Huaishan is a good medicine to dispel dampness. The most important thing is that it tastes good no matter how sweet or salty it is! It can be fried, boiled, fried Wait. It's convenient. In addition, dampness removing herbs (including adzuki bean, Poria cocos, cooked Poria cocos, lotus seed, coix lacryma, lentils, etc.) and fragrant duck meat make it a dampness removing soup without any soup! ~”

Production steps:

Step 1: material preparation!

Step 2: after boiling water, pour in the herbs and cook for 10 minutes.

Step 3: take advantage of the time, cut Huaishan into hob pieces, duck Nao water for use.

Step 4: after the water boils, pour in the Huaishan and duck, and cook for about half an hour.

Step 5: OK! How about soup~~

Materials required:

Old duck: 1 jin

Huaishan: 1 jin

Dampness removing herbs: appropriate amount

Salt: right amount

Note: 1. Duck must be muddy water, remove some dirty things or blood. 2. The duck can be cut into small pieces or left in the whole piece. The most important thing is naoshui. 3. Herbs usually go to the market's herb shop and tell the boss that it's OK to buy some herbs to remove dampness by boiling soup. 4. After washing the herbs, pour them into the boiling soup first, otherwise it won't taste so fast.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qu Shi Tang Yao Cai Huai Shan Dun Lao Ya Tang