Old duck and Taro Soup

Old duck and Taro Soup:

Raw materials for making duck taro soup:

Jinglao duck 500g; taro 200g; rape heart 150g; ham 50g; scallion 3; ginger 1

Seasonings for making duck and Taro Soup:

20 g edible oil, 2 tsp sesame oil (6 g), 1 / 2 tsp cooking wine (15 g), 1 tsp soup (30 g), 3 tsp refined salt (9 g), 1 tsp monosodium glutamate (3 G)

Processing steps of old duck taro soup:

1. Wash the old duck, blanch it in boiling water, rinse it and cut it into pieces; slice the ham, clean and knot the chives, and loosen the ginger; wash and break the rape heart;

2. Peel the taro, slice it and stir fry it in oil pan;

3. Put the duck meat, sliced ham, soup, ginger, scallion, cooking wine and refined salt into the casserole, boil it over high heat and change it to medium heat for 2 hours, and add taro chips when the duck meat is six;

4. Simmer until the duck is cooked and rotten, and the soup is milky white. Pour in the rape heart, sprinkle with monosodium glutamate and pour in sesame oil.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of old duck taro soup are as follows

The taro is soft and waxy.

Attention should be paid to when making duck and taro soup

Taro and duck can't be stewed in the pot at the same time, otherwise taro will be stewed into paste.

Old duck and Taro Soup

20G edible oil, 2 tbsp sesame oil, 1 tbsp cooking wine, 1 tbsp soup, 3 tbsp refined salt and 1 tbsp monosodium glutamate.

Seasoning:

20G edible oil, 2 tbsp sesame oil, 1 tbsp cooking wine, 1 tbsp soup, 3 tbsp refined salt, 1 tbsp monosodium glutamate,

Method:

1. Wash the old duck, blanch it in boiling water, rinse it and cut it into pieces,

2. Slice the ham, wash the chives and tie the knot, wash the ginger and pat it loose, wash and break the rape heart,

3. Peel the taro, slice it and stir fry it in oil pan,

4. Put the duck meat, sliced ham, dried Beiding, soup, ginger, scallion, cooking wine and refined salt into the casserole, bring to a boil over high heat, then change the medium heat to boil for 2 hours, and add taro chips when the duck meat is cooked to six,

5. Simmer until the duck is cooked and rotten, and the soup is milky white. Pour into the heart of rape, sprinkle with monosodium glutamate and pour in sesame oil.

characteristic:

The taro is soft and waxy. Add dried scallops, taste more delicious!

Chef one touch:

Taro and duck can't be stewed in the pot at the same time, otherwise taro will be stewed into paste.

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