White radish, red dates and duck bone soup
Overview
This white radish, red date and duck bone soup is made from the leftover duck rack of roast duck. It is very delicious. If you go to a restaurant to eat roast duck, the duck bones will be processed by the restaurant. Usually they will boil some soup symbolically and drink a few sips symbolically. This time I bought a big roast duck home. After eating the duck meat, there were a lot of duck bones left, and I didn't throw them away at all. First, use part of the duck bones to make soup. Sprinkle some chopped coriander into the clear soup and it tastes great. There are also some duck bones, which are combined with red dates and white radish to make this white radish, red date and duck bone soup. Due to the addition of duck bones, this soup tastes better and is more nutritious. It also has the functions of replenishing qi, strengthening the spleen and stomach, nourishing qi and blood, nourishing blood and calming the mind, promoting digestion, removing dampness and swelling, strengthening the brain and improving eyesight, benefiting the liver, tonifying the kidneys, warming the lungs, moisturizing the intestines, strengthening muscles and bones, nourishing skin and skin, and fighting cancer. Duck meat is cool in nature and is very suitable for eating in early autumn when the temperature is still high.
Tags
Ingredients
Steps
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Wash the red dates and soak them in cold water for 30 minutes.
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Place red dates and duck bones in a pot, add appropriate amount of water and cook.
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Peel and wash the white radish.
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Cut the white radish into hob cubes.
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Cook until the soup turns white, put the white radish into the pot and cook together.
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Cook until the white radish is cooked, add salt and MSG.
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Stir well, turn off the heat and add pepper.
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Stir well and serve.
