Recipe: Shashen jade bamboo lotus root duck soup

Home Cooking Recipe: Shashen jade bamboo lotus root duck soup



  1. Wash the old duck clams, put them in the sand pot together with the ginger pieces of garlic, add water, and boil them.

  2. The lotus root is peeled and cut into pieces and placed in a soup that has been simmered in floating foam.

  3. Sand ginseng is broken into pieces of about six centimeters, washed together with jade bamboo and placed in soup.

  4. After the fire is boiled, turn to a small fire and simmer for an hour and a half.


No need to put extra oil, the duck skin oil is a lot, just the rest of the floating foam is just right.

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