Chinese name
Old duck soup
major constituent
Live old duck
classify
Anhui Jiangyan Cai
Someone's taste
The soup is delicious, and the old duck skin is waxy with a meat rake.
condiment
Refined salt
quick
navigate by water/air
Nutritional value of practice
Cuisine characteristics
The soup is delicious, the old duck skin waxy meat rake and radish are sour, fragrant and refreshing, and have a unique flavor.
working methods
Raw materials:
Old duck, sour radish
soup
Preparation of oil dish: Chili sauce is generally used as seasoning oil dish. If you like spicy food, you can also use spicy sauce. If you like spicy food, you can use sesame sauce, or use sesame oil with garlic paste to make a seasoning oil dish.
convention
Old duck soup, of course, must choose old duck, so it is easier to get rid of the smell of duck. Generally speaking, ducks are over one year old; Sour radish is also very delicate. The number of sour radishes depends on the size of ducks, and the brewing time varies with the size of radishes. Because they are the main seasoning materials of this dish, the requirements will be higher.
Making material
1800g old duck, 900g sour radish, a piece of ginger, four or five pieces of pepper.
production process
1. Take out the viscera of the old duck, wash it and cut it into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.
2. Pour the duck into the frying pan and stir-fry until it contains steam (no need to add oil).
3. After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.
4. Pour the duck pieces together with the soup into the pressure cooker and cook.
Note: The traditional method is to stew in a saucepan for an hour or two. Here, it is cooked in a pressure cooker to save time.
Production skill
1. Duck pieces should not be too big, and the entrance is convenient;
It is best to cook the duck until it is crisp and rotten.
Barley and mung bean old duck soup
Making material
Coix seed 38g.
Mung bean 38g.
2 pieces of dried tangerine peel.
Old duck 1 only.
Qingshui ................. 12 Bowl
..................... salt is appropriate.
production process
1. gut the old duck, cut it in half, cut off its tail, wash it and blanch it.
2. Soak the dried tangerine peel with water and scrape off the pulp. Wash other materials.
3. Boil clear water, put all kinds of materials into the pot, cook for 20 minutes on high fire, then cook for 2 hours on low fire, and add salt to taste. 1. Cut the duck, blanch it in boiling water, and then wash it with clear water. Slice the sour radish and wash it slightly. Pat the ginger slices loosely and tie the onions.
4. Heat lard in the pot, saute ginger, onion and pepper, stir-fry duck pieces, cook wine when the water in the pot is gradually dry, and then add sour radish to stir-fry.
5. Add the water that submerged the duck pieces into the stew pot (I still use the original pot because it is convenient), bring to a boil with high fire, skim off the floating foam, transfer to the casserole, simmer for about 80 minutes on low fire, stew until the duck meat is cooked and soft, and add chicken essence, monosodium glutamate and pepper to taste.
Hope to adopt, thank you!