Old duck soup is highly regarded for its unique nourishing properties and mellow taste. Today, I'm going to share how to make a secret duck soup that not only warms the body, but also satisfies the cravings of the taste buds.
First of all, the selection of ingredients is the key to making duck soup. We use ducks that are more than a year old, and the meat is firm and easier to get rid of. Sour radish is an important seasoning ingredient in soup, and its quantity and brewing time need to be adjusted according to the size of the duck and the size of the radish. We also need to prepare ginger and Sichuan peppercorns, which can further enhance the flavor of the soup.
In the process of making, the duck should be cleaned first, gutted and cut into pieces, sliced sour radish, and the ginger should be patted for later use. Next, put the duck pieces in a dry pan and stir-fry until the water vapor is dry, which will better lock in the umami flavor of the duck meat. Then, pour the fried duck pieces and radish into boiling water, add ginger and peppercorns, bring to a boil over high heat, and then turn to low heat and simmer.
Another recipe for duck soup is to stew duck with pork leg bones. Soak the duck and pork bones in cold water for two hours to remove the blood, then cook them in hot water. Using a stainless steel pot, add enough water, add the main ingredients, cook on high heat for 1 hour, add radish at the same time, turn to low heat and continue to cook for 3 hours. In order to keep the soup fresh, you can add a moderate amount of bamboo sunflower.
When it comes to making duck intestines, freshness is key. Duck intestines can only be kept fresh before processing, not frozen, to maintain their delicate taste. During processing, it is necessary to use a knife to cut the duck intestines, and use wooden chopsticks to scrape the grease on the outside, which is an important step to ensure that the duck intestines are crisp and tender. When cleaning the duck intestines, rinse off the dirt with water, and do not rub them with salt and vinegar to avoid damaging the intimal tissue of the duck intestines.
Spice oils are also made with great care. Fry the spices such as thyme, pepper, bay leaves, cumin, cumin, xinyi, cinnamon, star anise, etc., break them, dilute them with water, and then pour them with hot oil for fragrant. This spice oil can add a unique aroma to the duck soup.
The ratio of the seasoning formula is also crucial. The combination of thirteen spices, salt and pepper, monosodium glutamate, extra fresh No. 1, chicken essence, sugar, beef flavor and pepper provides a rich flavor layer for the duck soup.
Finally, the preparation of vermicelli soup requires the duck intestines, duck liver, duck heart, and duck stomach to be marinated in white brine, and the duck blood soaked in cold water. Put the greens, duck blood and vermicelli into the drain and blanch them in soup or boiling water for 2-3 minutes. Add duck soup and seasonings to a porcelain bowl, rinse and add vermicelli and other toppings, and add vinegar and chili oil to your liking.
For guests looking for speed, using a pressure cooker to cook duck soup is ideal. Whether it is stewed with sour radish, spicy chicken or rabbit, it usually takes 15 minutes to finish, while rabbit meat takes a little longer, about 18 minutes.
Through these detailed steps and precise proportions, we are able to create a bowl of secret duck soup that nourishes the body and satisfies the taste buds. Hopefully, this recipe will help your snack business attract more customers and increase your store's reputation and sales. If you have any questions in practice, please feel free to consult. Good luck with your cooking and a prosperous business!