750 grams of duck paws, 1000 grams of second soup, 1250 grams of stock, 20 grams of shaoxing wine, 25 grams of coriander, 2 slices of ginger, 2 green onions, pepper, flavorings, each moderate.

Practice

1, the duck palm de-clothing toenails, soaked in boiling water to cook, fish up, soaked in cold water, remove the bones and tendons. Wash the coriander and put it into the soup nest.

2, burning wok oil, add ginger, scallion, injected into the two soup, splash into the wine 10 grams, seasoning, the duck palm roll simmering over, pick up, discard ginger, scallion, the duck palm put on the coriander surface, withdraw the pepper.

3, medium heat wok, inject the soup, splash into the Shaoxing wine 10 grams, seasoning, to be rolled after the wok end away from the fire, skimming the suspension, the soup into the soup nest will be completed.