Tangerine Peel Duck Soup

Overview

The ingredients for this soup are very simple. Simmering blends all the essence of the ingredients into the soup, bringing out the original flavor of the ingredients and bringing out the fresh fragrance of the duck meat itself. The addition of tangerine peel allows the fragrance to penetrate into the duck meat, making it non-greasy, sweet and delicious, leaving a lingering fragrance in your mouth. No need to add salt.

Tags

• soups
• home cooking
• lunch
• dinner
• chenpi
• muscovy duck
• ginger
• water

Ingredients

Steps

1. 1 Slaughter the Muscovy duck, remove its feathers and internal organs, blanch it in boiling water, chop it into 3 cm pieces, and wash the tangerine peel.

   

2. 2 Pour water into the pot and add chopped duck pieces, tangerine peel and ginger slices.

   

3. 3 Cover the pot and activate the "Big Bone Broth" function.

   

4. 4 Serve out when cooking is finished.