Auxiliary Ingredients: 100g of coriander

Seasoning: 10g of monosodium glutamate 15g of sesame oil

Making Process

1. Duck palms cleaned to remove the coarse yellow skin wash, into the pot of boiling water and cook to 60% rotten to find out, soak in cool water, from the back of the palm to open up to remove the tendons and bones, pick the bottom of the palm corns and claw armor, wash with water, then into the brine soup pot Simmer for half an hour, remove to cool, brush with sesame oil to avoid drying.

2. To eat, the duck palm into the plate, with fragrant marinade soup and monosodium glutamate, sesame oil to juice poured, spelling on the parsley that is.

3.