Production method:
1. Duck rack cleaned up, ginger slices.
2. Put the duck rack into the soup pot (divided into two), add ginger slices, white glutinous rice wine half a cup (deodorization), enough water, large fire boil to small fire, small to just open up until, cover and simmer until 2 hours.
3. out of the pot with salt, monosodium glutamate, pepper, and finally sprinkled with parsley can be eaten.
Warm tips: duck rack soup must be boiling hot to be fresh
two. Dish name: vinegar pepper duck rack soup
Ingredients: 1 duck skeleton, 1 duck head, 2 duck wings, 1 cucumber, peanut oil, monosodium glutamate, refined salt, cooking wine, white pepper, vinegar, parsley, sesame oil, each appropriate amount.
Method: ① duck frame, duck head, duck wings with the right amount of water into the pot, with a strong fire to cook for 30 minutes, that is, into the fresh soup. Cucumber slices, parsley minced. ② frying pan put a little bottom oil hot, into the pepper stir fry a few times, cooking wine, add fresh soup, salt, cucumber slices, skimming after the pot, add monosodium glutamate, dripping vinegar, dripping sesame oil, sprinkle cilantro, poured into a large bowl is complete.
Wuhan Jingwu duck neck, the earliest by Wang Songlin founded in Wuhan Jingwu Road, its practice is to soak chilled high-quality duck neck, wash many times, remove impurities, put the old brine water with high fire to boil, and then continue to simmer for an hour with a small fire, according to the successive processes, control of different fires, respectively, put different Chinese herbs. So brine, remove the duck neck itself a lot of fishy flavor: spicy and fragrant, salty with sweet, red eye-catching; and the wonderful full ingredients: ginger, cooking wine, salt, coriander, monosodium glutamate, pepper, white glutinous rice wine
Production Methods:
1. Duck rack cleaned up, sliced ginger.
2. Put the duck rack into the soup pot (divided into two), add ginger slices, white glutinous rice wine half a cup (deodorization), enough water, large fire boil to small fire, small to just open up until, cover and simmer until 2 hours.
3. out of the pot with salt, monosodium glutamate, pepper, and finally sprinkled with parsley can be eaten.
Warm tips: duck rack soup must be boiling hot to be fresh
two. Dish name: vinegar pepper duck rack soup
Ingredients: 1 duck skeleton, 1 duck head, 2 duck wings, 1 cucumber, peanut oil, monosodium glutamate, refined salt, cooking wine, white pepper, vinegar, parsley, sesame oil, each appropriate amount.
Method: ① duck frame, duck head, duck wings with the right amount of water into the pot, with a strong fire to cook for 30 minutes, that is, into the fresh soup. Cucumber slices, parsley minced. ② frying pan put a little bottom oil hot, into the pepper stir-fry a few times, cooking wine, add fresh soup, salt, cucumber slices, after the pot skimmed off the floating foam, add monosodium glutamate, dripping vinegar, dripping sesame oil, sprinkle parsley end, pour into a large bowl that is complete.