Duck Leg, Red Date, and Pear Soup
A moistening double-boiled soup: duck legs are blanched with wine and ginger, then stewed with pear chunks and red dates in a sealed jar for a clear, subtly sweet, gaminess-free broth.
Instructions
- 1
Prepare the ingredients
- 2
Clean the duck legs and cut them into pieces, remove the core and peel from the pear, cut it into large chunks, and clean the red dates.
- 3
Place the duck leg in cold water, add cooking wine and ginger slices, and blanch for about 4 minutes.
- 4
Cook for a little while
- 5
Rinse with cold water to clean off the foam
- 6
Put the duck legs, pear chunks, and red dates into a stew pot, and steam them in an electric pressure cooker over water for 40 minutes.
- 7
Add a little salt and chicken essence for seasoning, then remove from the heat.
- 8
A healthy and delicious soup.
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Ingredients
Main Ingredients
- Fresh duck leg1 piece
- Pear1 piece
- red datea few pieces
Seasonings
- Saltto taste
- chicken essenceto taste