The practice of soup of wax gourd old duck

The practice of soup of wax gourd old duck

Brief introduction

In Great Heat when, place choosing food wants delicate, cannot too grow be bored with, otherwise taste of extremely easy block up, bring about indigestion. The Qing Bujia that the duck is hot summer days is tasted, not only nutrition is rich, and live in water all the year round because of its, the gender slants cool, the heat of fatigue of this world of the five internal organs having grow, clear empty, enrich the blood a water, effect that raises a stomach to promote the secretion of saliva or body fluid. Summer eats duck to be beautiful with stew, still can join wax gourd to wait in old duck soup feed capable person, heighten nourishing effect. Drink boiling water of some of wax gourd old duck appropriately most can be good at lienal change heat of wet, dispel to divide heat.

With makings 

Sheldrake

Wax gourd

Ginger

Garlic

Medlar

Red jujube

The root of remembranous milk vetch

Yam

Salt

Peppery

The practice of soup of wax gourd old duck 

  1. The duck is abluent cut chunk, wear boiler to boil water, will duck piece is put

    The practice measure of soup of wax gourd old duck 1

  2. The duck that will boil haemorrhage foam piece the drop after scald crosses water goes out

    The practice measure of soup of wax gourd old duck 2

  3. Right amount oil is added in boiler, into Jiang He stir-fry before stewing of green Chinese onion is fried below

    The practice measure of soup of wax gourd old duck 3

  4. The duck that scald joins to cross water after stir-fry before stewing fries a fragrance piece break up together fry

    The practice measure of soup of wax gourd old duck 4

  5. After stir-fry before stewing gives oil, the duck joins right amount water and a few medlar slightly, red jujube, the root of remembranous milk vetch, yam

    The practice measure of soup of wax gourd old duck 5

  6. The slow fire after conflagration is boiled is boiled on half an hour

    The practice measure of soup of wax gourd old duck 6

  7. Wait for a duck the wax gourd that cuts size moderate is joined when eight maturity piece

    The practice measure of soup of wax gourd old duck 7

  8. After boiling on ten minutes again, join salt and peppery flavor

    The practice measure of soup of wax gourd old duck 8

  9. The wax gourd that has boiled piece a translucent shape, and duck soup flavour is delicious

    The practice measure of soup of wax gourd old duck 9

Small stick person

1. duck had better choose sheldrake, such duck small and not fat;
Size moderate cuts the duck first before 2. Bao soup piece hind Yao Chao water;
3. because of the duck hypodermic and adipose thicker, fry duck stir-fry before stewing beforehand let it give oil;
After 4. stir-fry before stewing has fried duck flesh, add right amount water, the half an hour on slow Bao of the slow fire after be being boiled;
5. waits for duck flesh 8 agglomerate wax gourd will be cut to fall when cent is ripe, wax gourd boils translucent shape to be able to flavor to be fed namely.

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