
raw material
Cooked duck meat 100 g, cooked duck tongue 50 g, cooked duck pancreas 150 g, cooked duck palm 100 g, refined salt 2 g, monosodium glutamate 3 g, shao wine 25 g, soy sauce 10 g, sesame oil 5 g,
10 grams of vinegar, 1 gram of pepper, 5 grams of minced green onion, 3 grams of minced coriander, 15 grams of starch, 150 grams of chicken and duck soup.
Method of production
(1) Cut the duck into slices. Cooked duck pancreating into long segments. Each cooked duck palm is cut horizontally on the wrist and then the palm is cut in half vertically, forming a total of 3 pieces.
(2) Put the duck meat, duck tongue, duck pancreas, duck palm in a pot of boiling water, fish in a stir-fry spoon, add 250 grams of chicken and duck soup, 5' grams of soy sauce, 0.5 grams of refined salt, 10 grams of shao wine, bring to a boil on high heat, pour in a colander, and drain the soup. Then put the "four treasures of duck" into a large soup bowl and sprinkle with chopped coriander and green onions.
(3) Put the stir-fry spoon on the high heat, add 1000 grams of chicken and duck soup, 5 grams of soy sauce, 1.5 grams of refined salt, 15 grams of rice wine, bring to a boil, skim off the foam, add MSG, and hook with diluted wet starch. Add vinegar, pepper, green onion, ginger oil and sesame oil and pour over a large soup bowl filled with "Duck Four Treasures"
Features Soft, tender and crisp texture, fragrant, spicy and sour, and the soup is clear and mellow.