Golden Needle Rape Duck Leg Noodle
1.
Cut off the fat and thick skin on the edges of the duck legs and wash them.
2.
Put an appropriate amount of cold water in the boiling pot, add the duck legs, cooking wine, and white vinegar, boil on high heat and cook for about 5 minutes, remove the duck legs, pour out the dirty water, and brush the pot.
3.
Pick off the roots of rapeseed and wash.
4.
Cut off the roots of Flammulina velutipes, separate one by one, and wash.
5.
Pour an appropriate amount of cold water into the boiling pot, boil, add the duck legs, boil again, skim off the foam, add green onions and ginger, and cook on low heat for about 40 minutes until the duck legs are cooked.
6.
Use another pot to cook the noodles. After the noodles are cooked, remove them and immerse them in cold water to reduce the temperature of the noodles to warmth.
7.
Put rapeseed in the pot where the duck legs are cooked.
8.
Add enoki mushrooms, salt and chicken essence.
9.
Add white pepper powder.
10.
Put in Maggi Fresh.
11.
Add sesame oil and stir well.
12.
Pick out the duck legs, rapeseed, and enoki mushrooms, put them in a noodle bowl and cover them on the noodles, and pour in the duck soup.
Tips:
1. Duck skin is thicker and more oily, so remove the fat on the legs and the thick edges of the edges first, and boil it in cold water before boiling it a second time, so that it will not be too greasy to eat.
2. Add a little white vinegar to make the duck leg softer.
3. Start cooking the noodles when the duck legs are cooked through for a few minutes, which can save some time.
