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What are the methods for making old duck pot?
Duck is not only delicious but also has high nutritional value and nourishing effects when used to make soup or delicious dishes. It can help us nourish the stomach and generate saliva, and resist aging. The specific method of preparation will be introduced in detail below.
Materials
1 old duck (about 1000g), 1 small piece of ham (50g), 100g of dried bamboo shoots, 2 scallion whites, 4 thick ginger slices, 2 tablespoons of yellow wine (30ml), 1 teaspoon of salt (5g)
1. Clean the whole old duck, bring a large pot of boiling water to a boil, put the old duck into the boiling water, boil over high heat for 5 minutes to let the blood foam out, remove the old duck, and rinse the duck body inside and out with warm water.
2. Cut the ham into thin slices (cut against the grain to prevent it from falling apart). Soak the dried bamboo shoots in water for more than 10 hours in advance, wait until they are softened, and then tear them by hand into thin and even strips.
3. Place the whole old duck in a special soup pot, add ham slices, dried bamboo shoots, scallion whites, thick ginger slices, and add yellow wine.
4. Pour in enough warm water, ensuring that the water level completely covers the duck body.
5. Boil the soup with high heat, turn to low heat, and cook for 4 hours.
6. After the old duck pot is cooked, remove the overcooked scallions and ginger, and add salt (taste first before adding salt).
Nutrition
The fat in duck meat has a low melting point, making it easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis, and various inflammations, and can also resist aging. Duck meat contains a relatively rich amount of niacin, which is one of the components of two important coenzymes in the human body, and has a protective effect on patients with myocardial infarction and other heart diseases. Duck meat is cool and slightly salty, with a sweet taste, and is mainly used to tonify deficiency and fatigue. It nourishes the Yin of the five internal organs, clears the heat of deficiency and fatigue, promotes blood circulation and fluid, nourishes the stomach and generates saliva, relieves coughing and startle, and eliminates snail concretion. It is suitable for most people to eat, especially for those with body heat, fire, weakness, insufficient appetite, constipation, edema, heart disease, cancer patients, and patients after radiotherapy and chemotherapy.
