Make ingredients
One old cucumber (about 1.5 kg), one old duck (about 1.2 kg), twelve red dates with stones removed, one tablespoon peanut oil, one teaspoon salt, two tablespoons soy sauce and sixteen bowls of clear water.
production process
1. Peel and wash the old cucumber, cut longitudinally, remove the capsules and seeds, and cut into long sections.
2. Old duck? Wash, peel and gut, and fry in a hot oil pan until brown.
3, boil water, add melon, old duck, red dates, boil over high heat, change to medium heat for three hours, add salt to taste.
note:
(1) This soup tastes fresh and sweet, so you can get rid of stagnation.
(2) Duck meat can be picked out and dipped in raw food.
(3) cut off the head and tail of cucumber to make it bitter; Take thick golden skin as the top grade, clearing away heat and relieving summer heat.
Duck belly soup
Make ingredients
Old duck, half a pork belly, 200g chives, 3 ginger, 1 piece.
20g cooking oil, 2 tablespoons cooking wine, a little pepper and salt, 2 tablespoons monosodium glutamate 1 tablespoon.
production process
1. Slaughter the old duck, cut it into pieces, cook it, wash its belly, slice it and scald it; Wash shallots and cut into sections, wash ginger and pat loose;
2. Pour the oil into the pot, saute the chives and ginger, pour the soup of the cooked duck pieces, and then add the duck pieces and pork bellies for 40 minutes;
3. Finally, add seasoning.
Old duck vermicelli soup
Make ingredients
350-400g of old duck soup, 40g of vermicelli150-200g of duck blood, 0g of duck gizzard10g of duck sausage10g, 5g of tofu and half a marinated egg.
Seasonings in the bowl: salt 1-2g, monosodium glutamate 1g, chicken powder 1g, old duck soup seasoning 2g, pepper 1g, coriander 2-3g, chives 5g and duck oil 5g.
production process
1. Take a stainless steel colander and add duck blood, vermicelli and tofu to cook 1 min;
2. Put salt, monosodium glutamate, chicken powder, old duck soup seasoning and duck oil into a bowl, pour the scalded vermicelli, duck blood, bean curd and duck soup, pour duck gizzards and duck intestines, and sprinkle coriander and leek on the vermicelli.
The soup is milky white, delicious and full of the inherent aroma and taste of ducks.