Duck Soup with Papaya and Scallops
1.
Soak dried shiitake mushrooms in a small bowl of warm water and set aside. Cut the pork belly strips into 1.5 cm sections.
2.
Cut the light duck into pieces, wash it with clean water to remove the broken bones, and fly with the pork belly to remove the stains and blood, pour it back into the pot, and add nine minutes full of boiling water. Grab a small handful of scallops and sprinkle into the soup, boil the soup on high heat, keep the high heat for ten minutes, then turn off the low heat and cook for about 40 minutes.
3.
Peel the green papaya, cut into thick slices, and set aside. It must be the green papaya for cooking.
4.
When half of the water in the pot is left, add papaya and shiitake mushrooms, and pour in the water for soaking shiitake mushrooms. Bring the soup to the boil again on high heat, then turn off the heat and simmer for ten minutes.
5.
Open the lid and add salt, close the lid and cook for another five minutes, then turn off the heat. At this time, do not lift the lid and simmer for five minutes.
6.
Sprinkle with celery and drizzle with garlic oil before serving.
Tips:
1. Don't put shiitake mushrooms in the pot at the beginning, because they won't fragrant after cooking for too long. The water used for soaking shiitake mushrooms must not be thrown away. It contains a lot of nutrients and trace elements, and it can increase the fragrance.
2. Cook for five minutes after adding salt to make the meat and melon more delicious. Turn off the heat and simmer for five minutes to make the melon more ripe and waxy.
3. The papaya is astringent, and the oil of the pork belly can neutralize its astringent taste. Of course, if the duck meat is skinned, it is not necessary to add pork belly if it is oily enough.
