Light and delicious Japanese Duck Noodle Soup

Light and delicious Japanese Duck Noodle Soup

Introduction:

"The duck is fat with skin, and the stew is just right. After stewing, remove oil, skin, bone and tendons, the rest is just light duck soup. Simmer with duck soup for one and a half hours, with mushrooms and Flammulina velutipes. Add a mouthful of buckwheat noodles just to make it look like we're still here for soup. Don't give too much salt, this is to eat light. Like many Japanese dishes, you can eat them slowly, taste them slowly, and then you will be satisfied with everything. "

Production steps:

Step 1: soak mushrooms in advance. Add a little oil to the pan, sprinkle salt on the duck legs and fry until golden.
Pour in sake and cook over high heat until almost all the wine is released.

Step 2: pour in the duck soup until it is almost over the duck leg. Add star anise. Cover and simmer for an hour and a half.

Step 3: after stewing, wait for the duck to cool slightly, remove the skin, bone and tendon, leaving only the meat, and cut it into less than 1cm slices.

Step 4: blanch the cabbage and put it on a plate.

Step 5: cook the buckwheat flour and put it on the plate. A duck plate.

Step 6: remove the oil and sift the duck soup, put it into a small pot, boil it with mushrooms, and then simmer for a while until the mushrooms are cooked.

Step 7: heat the Flammulina velutipes in a pot. Put all the ingredients on the plate, pour on the hot soup and add some red pepper.

Materials required:

Duck leg: 1

Sake: 200ml

Duck soup: right amount

Chinese cabbage: 2

Lentinus edodes: right amount

Flammulina velutipes: 1 handful

Buckwheat flour: 20g

Red pepper: right amount

Star anise: 2

Note: the sharp eyed cook must see that I use duck breast. Because I can't buy duck legs, it's not easy to touch duck breast last time. It's better to do this with duck legs. The leg meat is more suitable for stewing, and the breast is more suitable for roasting with skin.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light