Red dates and wolfberry old duck soup
Soup making material
Raw materials: old duck 1500g.
Accessories: 20g of dried jujube, and 0/5g of medlar/kloc.
Seasoning: monosodium glutamate 2g salt 10g onion 20g cooking wine 15g.
working methods
1. Slaughter, unhairing, eviscerating and pawing the old duck.
2. Put your head and legs in the duck's stomach and blanch them in the pot.
3. Remove the blood stains, wipe off the sweat skin, and put the duck breast up into the soup cup.
4. Wash Chinese wolfberry and red dates and put them on ducks.
5. Add cooking wine, ginger and onion, pour clear soup and seal with kraft paper.
6. Steam in the cage for about 2 hours, remove the ginger and onion, and add monosodium glutamate to serve.
Production skill
1. Blood stains must be removed when duckling. The sweat skin (horny skin) of ducks should be washed and the residual hair removed.
2. when steaming, the soup is fully adjusted and steamed through the fire. The water can't be steamed for long, or the soup will be weak.