Diners' preferences have made old duck soup a hot spot for food and beverage consumption. Brother Mao old duck soup? Duck shed? Such a franchise store. Old duck soup has also developed into a multi-functional, from eating meat and drinking soup to being able to scald and rinse, becoming a unique new variety in hot pot.
Raw materials:
An old duck (about 1.5? 2 kg) pickled radish 300 g pickled cabbage 200 g pickled ginger 50 g ginger 30 g onion 50 g
Pepper 6G chicken essence 10G monosodium glutamate 6G salt, pepper10g lard 450G cooked chicken oil 50G.
Fresh soup 2.5KG cooking wine 100G
Production method:
1. Wash the duck, cut it into 75px square pieces, soak it in boiling water, take it out, rinse it with clear water to remove blood foam. Pickled radish and pickled cabbage are washed with clear water and replaced with thin slices. Ginger is soaked in Kamikiri silk, scraped clean, washed and patted evenly, and onions are washed and tied for later use.
2. When 400G lard is put into the pot and heated to 40% to 50%, add pepper, ginger and onion to stir fry, and add duck meat to stir fry until the duck meat shrinks, that is, the cooking wine continues to stir fry. When the water in the pot is gradually dry, add ginger, pickled radish and pickled sauerkraut and stir-fry them until they are tasty, then add fresh soup. After boiling, skim the oil.
3. Transfer the duck soup to a saucepan, add the remaining lard and stew for 70? 80 minutes, until the duck is cooked and fragrant, add salt, pepper, chicken essence and monosodium glutamate to taste, and then scoop in chicken oil. With duck gizzard, duck liver, pork belly, crispy farm meat, bean sprouts, tofu, duck blood and other rinse materials. You can choose light spicy dishes to dip in.
4. Taste dishes: can be paired with green pepper dishes, roasted pepper dishes, red oil watercress, fragrant rapeseed and so on.
skill
1, sour radish and cured duck are salty, so you can increase or decrease the salt according to the amount of soup, or don't put salt;