With makings
| 800 grams | |
| 300 grams | |
| 20 grams | |
| 5 grams | |
| 2 grams | |
| 15 grams | |
| 10 grams | |
| 5 grams | |
| 10 grams | |
| 10 grams | |
| 30 grams |
Nourishing the practice of old duck soup
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Duck Xian cuts chunk completely; Put duck meat into cold water boiler, conflagration is boiled, wait for flesh of duck of the fish out after having foam of a lot of float piece, rinse clean with Wenshui
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Yam flay cuts hob piece; Ginkgo hull, those who be put outside the take out after immersing in water is thin-skinned; Lotus seed goes heart; Ginger flay cuts big to reserve
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Oil need not be put in frying pan, put duck piece to break up fry, fry the moisture to duck flesh to close dry, hearing the fishy smell that does not have duck, guan Huocheng goes out
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Parched duck piece and in putting stewpan except all material beyond yam, had done not have material into water, conflagration is boiled, make down fire stews about one hour, put yam piece to continue to stew half hour again, salt is joined to flavor before giving boiler
Small stick person
1, old duck soup must choose old duck of course, compare smelling of fish of duck of easy take out so, generally speaking duck age is in a year of above.
2, duck piece is fried in what do not put oil work in boiler fry, fry duck oily stir-fry before stewing come out, such not only can make soup not fat, and can the fishy smell of take out duck.
3, the oily portion of the duck is more, the duck oil that go out will be boiled to be cast aside after Bao is good, after can making soup Bao comes out, color is brighter, mouthfeel is more relaxed also.
4, old duck soup still can choose use acerbity turnip, dried tangerine or orange peel, ginkgo, Chinese flowering quince, Xian Sun to wait, gust each are not identical.