Boiling method of old duck soup with delicacies
Features: Bamboo shoots are precious forest products produced in Jinfo Mountain in the south of Chongqing, which have high edible value and are a good traditional healthy food. Based on the traditional old duck soup, this product is a convenient soup pot stew refined by using modern scientific research methods of food safety and nutrition. It is the main soup material with sales volume second only to radish soaked old duck soup. The duck soup stewed with this product has the characteristics of clear and sour duck soup, tender and smooth duck skin, waxy but not greasy, pure and odorless taste, and salty and refreshing bamboo shoots cooked for a long time.
Stewing method: Take a live duck of about 1.8kg, slaughter it, take off its feathers, claws, mouth shell and nose dirt, gouge out its cavity, wash it, then boil it in water for 3-5 minutes to remove blood, then take out its slightly cool hair and let it cool for later use. When stewing the soup, first put 1 Bao old duck soup into a 3 1 cm casserole (customized by the company), then add the ducks, then add about 3kg of water to the edge of the casserole, boil it with strong fire, and then stew it with slow fire (just after the fire has started) for 2.5 ~ 3 hours (note: it takes about 1 hour to stew at high altitude)
Special instructions:
1), midway inspection: two or three inspections are needed in the middle, mainly to check the amount of soup and the raw and cooked state of ducks.
2) How much duck soup: When serving duck soup (for guests), check the water level of the soup. When stewing duck soup, the water level of the soup should be kept about 5 mm below the flange of the casserole. The soup is light and salty, because the taste of the company's soup is modulated according to the size of the pot. Too much water evaporates when there is too little soup, so it is necessary to add water to the table and serve it to the guests after boiling. There is too much meat in the soup, the duck is tender or has too much water, or the duck has not been stewed and raked. At this time, you should turn on medium heat to evaporate some water before serving. Remember to find out the reason and add less water next time.
3) Add water to the stew: If the cooking is well controlled, add water according to the above requirements, and stew without water. However, with the difference of air pressure (such as Qinghai-Tibet Plateau and coastal areas), the tenderness of ducks, the size of heat and the size of pots (individual casseroles), they are slightly different and need to be adjusted according to specific conditions.
4), duck stew time: In any case, duck stew time should be more than 2 hours, because the taste of soup will be cooked. This can be judged by tasting radish. The salty taste of radish shows that the taste of soup is still contained in the soup. Remember.
5) Adjustment of soup flavor: Generally speaking, when the company stews ducks, it mixes the soup flavor without adding any other seasonings. However, due to the slightly different regional and personal tastes, we can adjust it by adding and subtracting radish soup. You can add more soup to each pot in advance (for example, 6 packages of soup stew 5 pots), or you can directly add soup to the soup pot according to the requirements of individual guests.
6) Number of oil layers: The oil in the soup bag is quantified by the company based on years of experience, and there is no need to add oil when stewing soup. However, due to different duck sources (such as different fatness of cherry valley duck and duck), the oil quantity may be different. Generally, oil should not be removed, which will affect the duck flavor of the soup. It is recommended to use lean duck as much as possible. A few guests will ask for gas, and gas can be added at this time.
50 ~ 100 g salad oil.