Recipe: Yuzhu Shashen Duck

Home Cooking Recipe: Yuzhu Shashen Duck


This soup is characterized by sweet and cold, functional nourishing yin and clearing the lungs, nourishing the stomach and nourishing the body, and removing the heat. The jade bamboo is sweet and cold, and the quality is moist and multi-liquid. It has the effect of nourishing yin and moistening the dryness. Overcast. The old duck has the function of nourishing yin and blood, and the saying goes, "The tender duck is poisonous, the old duck is nourishing yin". When used for supplementing and dieting, the old duck is used, and the ginger and stomach can be removed. It is a combination of soup, nourishing yin and clearing, and going to make up for it.



  1. Wash the ducks, smash them into pieces, put cold water in the pot, add the duck meat, boil, turn to a small fire, simmer the simmer, and then cook for a while, then the oil floating on the surface is also removed.

  2. Add some cooking wine and put the washed polygonatum together with the sand ginseng and ginger.

  3. Turn to low heat for two hours, season with salt and season.


1. It is not advisable to use this soup if you have a cold or fever. Although the duck meat is good, but it is also delicious, don't eat ducks when you have a cold. The consumption of duck meat by a cold patient may aggravate the condition, and it is advisable to drink chicken soup when you have a cold. 2. When using old ducks, it is better to use duck throat (tracheal). 3. The sand ginseng has the northern sand ginseng and the southern sand ginseng, and the glutinous soup is better with the northern sand ginseng. 4. Polygonatum and sand ginseng do not need to be soaked beforehand, and they can be put together directly. If you soak in the soup beforehand, it will become slag and make the soup turbid.

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