Duck soup hanging system:
Raw materials:
Light duck 2500 grams, pig bone 5 kg, 20 kg of water, 500 grams of salt, 250 grams of monosodium glutamate, 200 grams of chicken powder.
Spices:
15 grams each of star anise, peppercorns, grass nuts, and sand nuts, 20 grams each of cinnamon, cinnamon, tangerine peel, and sarsaparilla, 10 grams each of licorice, cumin, and nutmeg, 25 grams each of shagang, 5 grams of allspice, 8 grams of cardamom, 20 grams of good ginger, 100 grams of ginger, 6 grams of xin yi, 5 grams of cloves, 50 grams of yuzhu, and 150 grams of scallions.
Method of production:
(1) the light duck washed, remove the viscera and cut into pieces; pig bone with a saw bone knife saw off, together with cold water to boil until the water boiled and then fished out, washed with water to remove the blood stains. Duck pieces into the pot stir-fry a little, collect the water vapor, do not need to put the bottom of the oil.
(2) Wrap the above spices in gauze and cook in boiling water for 5 minutes.
(3) clean stainless steel bucket add 20 kg of water on the fire, into the duck block, bone and spice bag, large fire boil after switching to a small fire about 1 hour, until the spices of the flavor dissolved in the soup, soup color was light yellow as well, and then filtered through a mesh sieve to remove the bones and residue, add salt, monosodium glutamate, chicken powder, to be completely dissolved and can be used.
Note:
1. Duck to choose more than 1 year old duck, old duck flavor and easy to get rid of duck smell.
2. Hanging time of the duck soup can be adjusted according to the precipitation of the duck and bone ingredients.
3. Duck pieces stir-fried to collect water vapor to the degree.
Raw materials (1 portion):
150 grams of duck blood, duck liver, duck intestines, 100 grams of greens, duck gizzard, 50 grams of vermicelli, parsley, squash 20 grams of shredded vegetables.
Seasoning:
5 grams of sesame oil, 10 grams of homemade spicy oil.
Homemade spicy oil production:
1500 grams each of rapeseed oil and fried chili powder, 2500 grams of salad oil, 1 kilogram of duck fat, 500 grams of green onions, 400 grams of garlic, 200 grams of onions, 150 grams of perilla, 100 grams of strawberry, cardamom and 50 grams of sesame leaves. Mix rapeseed oil and salad oil, pour into the pot on the fire, onion cut into pieces, onion patted with a knife and then cut into pieces, garlic patted with a knife, the onion, garlic, shiso, fruits of the grass, sesame, cardamom into the frying pan, simmering over low heat until wilted, and then add the duck oil, white sesame seeds, fried chili minced, mix well and remove from the fire.
Raw material processing technology:
(1) duck blood: now most of the duck blood used in duck blood soup are processed semi-finished products, available on the market. Fresh duck blood is relatively small and difficult to supply.
(2) duck liver: duck liver, wash, put the pot into the system of duck soup (soup amount to no more than the duck liver is good), on the fire after boiling to a small fire, and then into the washed duck liver (duck liver cooking process should be often turned duck liver, so as to avoid sticking to the bottom of the pot), simmering to the duck liver is no longer precipitation of blood, turn off the fire. In order to prevent the taste of duck liver is light, you can add salt in moderation. Put the sliced duck liver into the refrigerator to keep it fresh. Do not pour away the cooked soup, add appropriate amount of spices and seasonings for next use, but filter the residue frequently. Duck liver is best not to use iron pots or cast iron pots, because iron is less stable, and can be chemical reaction with the spices in the soup, a little time will lead to the soup color black.
(3) duck gizzard: duck gizzard after washing, tearing off the yellow skin, processing methods and duck liver, cooked and sliced fresh standby.
(4) duck intestines: duck intestines with scissors cut into long strips of sliced, washed to remove impurities, washed with white vinegar, and then rinsed with water and cut into sections.
Making method:
(1) Soak the vermicelli in water and cut the segments, wash the cilantro and bok choy with water, and cut the cilantro into small segments.
(2) Boil the hanging duck soup, put the vermicelli into a bamboo basket, put it into the boiling duck soup and scald it through, quickly put it into a bowl. Handle the duck liver, gizzard and bok choy in the same way, then place on top of the vermicelli.
(3) Boil another pot of boiling water, put the duck blood and duck intestines into the bamboo basket separately, then put them into the boiling water to be scalded, and put them into the bowl.
(4) Inject the boiled old duck soup into the bowl, put in the shredded squash, add sesame oil and homemade spicy oil, and finally sprinkle with cilantro.
Key:
1, duck intestines can not be scalded for too long, slightly hot, otherwise the taste is not crisp.
2, the best fans with taro fans, because taro fans than corn fans chewy, and good taste.
3, duck soup in the use of the process, due to the evaporation of water properly add some water, so as not to soup become very salty, but also pay attention to too much hot raw materials due to the taste of the bland, appropriate to add salt, monosodium glutamate and other seasonings.