A pair of duck racks (which can be fresh duck racks, roast duck racks, braised duck racks or other duck racks), onion segments 15g, and ginger slices 10g.

Seasoning:

3 grams of salt, white pepper noodles and white pepper granules 1 g, 5 grams of monosodium glutamate, 5 grams of sesame oil 10, and 5 grams of cooked lard or vegetable oil.

Preparatory work:

Cut the duck rack into pieces and prepare other ingredients.

Simple duck rack soup steps:

1. Heat the cooked lard or vegetable oil in a wok to about 60% heat, then put it in a duck rack and stir-fry until it is oily.

2. Stir-fry the ginger slices and white pepper granules to give a fragrance, and pour boiling water on the duck rack. The amount of water is 3 ~ 5 cm more than that of duck rack.

3. Add the onion and simmer until the soup is milky white, add salt, monosodium glutamate and white pepper noodles to taste, and pour some sesame oil to serve.

The key point of stewing duck rack soup into milky white—

1. Stir the duck rack until it is oily, because oil is one of the key ingredients to make the soup milky white.

2, when adding water, you must add boiling water, or use cold water or warm water to do it, which will not achieve a good milky white effect. You can verify this in practice.

3. From duck rack into the pot to duck rack soup out of the pot, the whole process should be burned. Only by burning can the duck rack soup be thick, white and mellow.

Never use black pepper instead of white pepper. Using black pepper will affect the milky white effect of soup color.

5. Pay attention when frying ginger slices and white pepper. You can't stew milky soup if you fry it, and you can't fry it when you fry the duck rack.