Private dish of the moon and stars -- nourishing and appetizing old duck soup

Private dish of the moon and stars -- nourishing and appetizing old duck soup

Introduction:

"The most important part of this recipe is the selection of free range native ducks. Sichuan and Chongqing native ducks are better identified. The color of hair is mainly ephedra. Generally speaking, the weight of old ducks is light, almost no more than 3.5 Jin. 2,5-3 Jin is the best, The deeper the color of duck webs, the thicker the calluses. On the contrary, the color of duck webs of some ducks who are more than six months old is also darker. But they basically don't have calluses. So we still need to rely on our own observation ability. Don't believe the one-sided words of the business, Kujiao, commonly known as XiaoSuan, grows for 10 months. It has the effect of clearing heat, detoxifying and ventilating. In particular, boiling soup can make the soup taste delicious. But kujiao is slightly bitter. So I added the appetizer Maoge duck soup seasoning to cover up the bitter taste of kujiao. In this way, the two can complement each other and make the dish more perfect. "

Production steps:

Materials required:

Duck: 500g

Kujiao: 250g

Maoge duck soup: one pack

Chicken essence: appropriate amount

Chives: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh