Tomorrow there is light snow, and drinking duck black chicken ginkgo soup is the most suitable, warming your stomach and dispelling the winter cold
Ginkgo biloba, also known as white fruit, is a unique variety in China, known as living fossils, and has a history of hundreds of millions of years. The white fruit is slightly toxic, needs to be blanched, and then cut from the middle, take out the core inside, which is actually the germ, and after development, it is the trunk and leaves.
Black chicken, also known as black bone chicken, is also unique to China, and the origin is Taihe, Jiangxi. The original black chicken was very precious, it was raised as an ornamental animal, and ordinary people did not have the opportunity to see it at all. The other is medicinal, folk believe that dizziness and heat and other small problems, do not need to invite Lang Zhong, stew black chicken soup to drink, sweat on the good.
The duck, also known as the foreign duck, is an exotic species. According to the 1729 Fujian Tongzhi (Fujian Tongzhi), "MinSheng Records" recorded: "The fan duck is like a duck and large like a goose, born from an egg and planted from an import." "Even if the duck entered our country, it has a history of hundreds of years. No matter what species, it can't change the fate of being eaten when it comes, and there are countless ways to eat ducks.
<h1 class= "pgc-h-arrow-right" > duck black chicken ginkgo soup</h1>
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
1 duck, 1/2 black chicken, 300 grams of fresh ginkgo biloba, 1 serving of qingtong, 1 piece of ginger, 100 grams of spring onion, 30 grams of cooking wine, 20 grams of salt, 5 grams of cooking oil.
< h1 class="pgc-h-arrow-right" > production method</h1>
(1) The duck cleans up, removes the knife from the spine, splits it in half, takes out the internal organs, and cleans it. Then chop the pieces into pots, add water and soak for 2 hours, changing the water several times during the period. Black chicken is soaked in chopped pieces, and the operation is the same as that of duck.
(2) Use pliers to crack the shell of the ginkgo biloba, tear off the inner skin, cut it in half from the middle, and pick out the white core. When all is done, bring a pot of boiling water to a boiling pot, add ginkgo biloba blanching water for about 1 minute, then drain and drain.
(3) Wash and slice the ginger. Wash the shallots and cut into sections. Pour in the appropriate amount of water in the pot, add duck, black chicken, half of the ginger slices, green onion, 10 grams of cooking wine blanched, boil and fish out the meat, pick out the ginger and shallots.
(4) Pour cooking oil into the pot, add ginger slices and stir-fry until fragrant, add duck meat, black chicken and stir-fry for 10 minutes, during which time add cooking wine 3 times.
(5) Put the duck, black chicken, ginkgo biloba, and cool it into the soup pot, add the appropriate amount of water to boil, turn the heat down and simmer for 3 hours.
(6) When the time comes, add salt to taste and out of the pan.
<h1 class="pgc-h-arrow-right" > tip: What is cooling</h1>
Qing Tong Liang is a special ingredient for soup, which is composed of red dates, black dates, honey dates, dang ginseng, sand ginseng, jade bamboo, Sichuan root, bai zhi, goji berries, dried lilies and so on.
<h1 class="pgc-h-arrow-right" > key to production</h1>
<h1 class="pgc-h-arrow-right" >1</h1>
Unlike black chickens, there are many small feathers left on the skin of the duck, and it is necessary to use "duck tongs", a special tool for plucking small feathers, to pull out these small feathers one by one. If it is not allocated, it will affect the quality of the soup.
<h1 class = "pgc-h-arrow-right" >2. Soak and blanch</h1>
By soaking, most of the blood water of the duck meat and black chicken meat can be removed. When blanched, we will see that as the temperature rises, a layer of gray-white foam will float on the surface of the water. This is the residual blood and water formed by heat, you should first skim off the foam, and then fish out the meat, try to avoid the meat from getting foamy.
<h1 class= "pgc-h-arrow-right" > 3</h1>
After soaking and blanching, the fishy smell of duck and black chicken cannot be guaranteed to disappear completely, so the last step needs to be stir-fried. Using the characteristics of ginger flakes cooking wine that volatilizes in the heat, the fishy substances that may remain are brought out. Moreover, the meat is stir-fried, which reduces the water content, and the boiled soup tastes better.
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