Old duck pot is a dish that everyone is familiar with, most people are eating in the outside store, their own home to do it, but always feel that there is no good taste in the store, just this time back to the countryside, at home to make an old duck pot to taste, let's take a look at it.
The first step is to catch a home-raised old female duck, preferably a short duck with gray hair, this meat is relatively tight, after slaughtering, plucking the hair to clean the internal organs, cleaning it, and throwing it into a large iron pot. (Dad is too diligent, after cleaning up and then cut into four large parts, but it's okay, you can still do it)
In the second step, the bamboo shoot tip is cut and soaked in water for about half an hour, and the dried mushroom black fungus grabs a little foam hair and reserves.
The third step, light a firewood fire to start the pot, put the pot into the appropriate amount of water, probably submerged the duck, the water can be added more, cover the pot lid. The firewood is probably added to the level of high heat, and after the foam in the pot is removed, add an appropriate amount of cooking wine, add the dried bamboo shoot tips that have been soaked in advance to the pot, and cover the pot. Firewood can be turned to a medium-low heat, as long as you ensure that one or two sticks of firewood are burning, about an hour or so.
In the fourth step, after cleaning up the mushrooms, throw them into the pot, cover the pot, continue to simmer for about half an hour, and then add an appropriate amount of salt. When the soup is almost finished, simmer for about ten minutes, and finally you can get out of the pot.
The big iron pot stew of the old duck pot is not the same, the special fragrant, the duck is also the home-raised duck duck, the meat is very strong, the child has eaten a quarter of the duck for a meal, the soup is also very fresh, very rice.
I am a little aunt of TangYuan, if you like my works, you are welcome to like and pay attention to oh.