When making the yam and old duck soup, try not to choose duck meat as it is too tough to bite. You can prepare several duck legs, which have a better taste and texture. The marrow inside can also be cooked into the soup through slow simmering, making it more fragrant and mellow. When simmering, you also need to add several slices of orange and codonopsis to increase nutrition and taste.

Materials

2 duck legs, 1 piece of scallion white, 2 slices of ginger, 1 piece of orange peel, 2 pieces of codonopsis, 2 slices of astragalus, 1 piece of dried rhizoma polygoni multiflori, yam, a little salt

Method

1. At home, remove the bone from the duck leg, cut the meat into large pieces, take out the bones and don’t throw them away, they can be cooked together with the soup, but it is more convenient to eat this way, and the meat looks more abundant, hehe!

2. Prepare a piece of scallion white, two slices of ginger, first boil the duck meat and bones to remove blood and impurities.

3. Then remove and wash them, put them into a clean pot, add a piece of scallion white, a slice of ginger, and I also add a piece of orange peel, fresh one, or dried tangerine peel can also be used. This is also very helpful for removing fishy smell.

4. Then add two small pieces of codonopsis, two slices of astragalus, and one small piece of dried rhizoma polygoni multiflori, pressure cook for 15 minutes. After opening the lid, skim off the excess oil on the surface of the soup.

5. Then add the slices of yam and cook until the yam is soft and tender.

6. Add a little salt to taste when drinking.