Whenever the hot summer comes, I believe that many friends usually have no appetite for eating, but if you stew this soup at home, I believe that it will definitely make you have a big appetite and eat a big meal.
But what exactly is the soup that has such a great effect? Then let Brother Caizi tell you loudly, yes: ham bamboo sun duck soup, but in this soup, Brother Caizi also added a secret ingredient, this ingredient will not tell you first.
Duck soup is a traditional dish of our Han people, it is mainly based on duck as the main ingredient to cook the soup, usually in the pot process to add Jinhua ham, mushrooms, bamboo shoots and other materials, is a nourishing health products.
The main ingredients of today's duck pot are: an old duck, a few pieces of Jinhua ham claws, an appropriate amount of bamboo, and 2 pieces of sour papaya from Yunnan (this is a sour papaya baked by the internal polythermal baking method of Teacher Bao, produced by Qujing Yixi Garden, which is the secret ingredient mentioned earlier by Brother Caizi).
Oh, this is the finished product after completion - ham bamboo sun duck soup
Jinhua's ham claws
Duck
Bubbled bamboo thorns
Here's how:
1: Soak the bamboo thorns in warm water, wash the ham pieces, clean the ducks and cut them into pieces.
2: Put the duck pieces into a pressure cooker, add the right amount of water, bring to a boil over high heat. Then remove the foam, add ginger slices and cooking wine, as well as ham and sour papaya, then cover and continue to cook, after steaming, turn the heat down and continue to cook for 15 minutes, turn off the heat.
3, put the bamboo sun into the casserole, and then pour the duck soup in the pressure cooker into the casserole and continue to simmer on low heat for 30-40 minutes, during which you can add an appropriate amount of salt to adjust the taste.
4. Finally, a pot of sour, salty and fresh duck soup is simply presented in front of you, do you drink it right away? Or drink it? Or drink? Of course, I'm not waiting for you, scoop a bowl and drink it, 88!
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