Golden needle rape duck leg noodles

Golden needle rape duck leg noodles

Introduction:

"The duck meat is warm and tonic. A thin and tender duck leg is decorated with Flammulina velutipes and rape. It's really a warm meal to drink the soup made from the hot duck leg and eat a bowl of such nutritious noodles. Using nearly an hour to make a bowl of golden needle rape duck leg noodles, it will also make you feel that it is worth... "

Production steps:

Step 1: cut off the fat oil on the duck leg and the thick skin on the edge, and wash it.

Step 2: put some cold water in the pot, add duck leg, cooking wine and white vinegar, boil over high heat and cook for about 5 minutes, remove duck leg, pour out dirty water and brush the pot clean.

Step 3: remove the roots of rape and wash them.

Step 4: cut the roots of Flammulina velutipes, separate them one by one, and wash them.

Step 5: pour a proper amount of cold water into the skillet, bring to a boil, put in the duck leg, boil again, skim the foam, put in the scallion and ginger, and simmer for about 40 minutes until the duck leg is well done.

Step 6: cook the noodles in another pot, take out the noodles after they are cooked, immerse them in cold water to make the noodles warm, then take out the noodles and put them into a large noodle bowl.

Step 7: put rape in the pot of duck leg.

Step 8: add Flammulina velutipes, salt and chicken essence.

Step 9: add white pepper.

Step 10: add meijixian.

Step 11: add sesame oil and mix well.

Step 12: pick out the duck leg, rape and Flammulina velutipes, put them in the noodle bowl, cover them on the noodles, and pour in the duck soup.

Materials required:

Duck leg: 1

Dried noodles: 120g

Flammulina velutipes: 50g

Rape: 40g

Water: moderate

Cooking wine: 1 teaspoon

White vinegar: 1 / 2 teaspoon

Scallion: 5g

Ginger slices: 5g

Salt: right amount

Chicken essence: 1 / 8 spoon

White pepper: a little

Meijixian: a little

Sesame oil: appropriate amount

Note: 1, the duck skin is thicker, more fat, so first remove the fat on the duck leg and the thick edge, and first cool water into the pot, then cook the second time, so that it will not be too greasy to eat. 2. Add a little white vinegar, can make duck leg meat soft rotten. 3. The duck leg still has a few minutes to cook when it is well done, which can save some time.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh