Every summer, mothers prepare traditional old duck soup. Duck meat helps reduce internal heat and is highly nutritious. With a unique family recipe, the duck becomes tender with a balanced texture, while the broth turns exceptionally flavorful. Each serving receives enthusiastic praise from family members. Moreover, this soup is highly beneficial for pregnant women, children, and the elderly.
As summer approaches, Phoebe quickly recorded her mother’s entire cooking process to share with more parents. This dish can serve as a beautiful, heat-reducing, and nutritious addition to summer meals. Ingredients: – 1 old duck – 500g dried bamboo shoots – 5 pieces salted pork – 3 slices ginger – Spring onion, to taste – 2 dried chili peppers – Cooking wine, to taste – Sugar, to taste Instructions: 1. Soak dried bamboo shoots in clean water for 7 hours, then drain and set aside. 2. Clean the old duck thoroughly. Prepare a large pot of water, add the duck while cold, blanch until boiling, remove, cool, and cut into small pieces. 3. Blanch salted pork in cold water until boiling, remove, cool, and cut into small pieces as shown. 4. Slice ginger. Heat oil in a pot, sauté ginger until fragrant, then immediately add duck and salted pork. Stir-fry over high heat for 1 minute. 5. Add drained bamboo shoots, cooking wine, and sugar. Continue stir-frying over high heat. 6. Add spring onion knots and dried chili peppers. Pour in water along the edge until it covers the duck. Bring to a boil over high heat, then simmer over medium heat for 45 minutes, followed by low heat for 15 minutes. 7. After about one hour, this nutritious and soothing old duck soup is ready to serve.