Spring Bamboo Shoots and Cured Duck Soup
1.
Let's start with peeling bamboo shoots.
2.
Cut the bottom of the bamboo shoot with a knife.
3.
In the middle of the cross section of the bamboo shoot, use the tail of the knife to draw a knife from back to front.
4.
Split the bamboo shoots. Become two halves.
5.
Peel off the skin of the bamboo shoots, take out the bamboo shoots, and boil for 10 minutes in boiling water.
6.
After washing the cured duck, cut into pieces.
7.
Put in boiling water, 1 scallion, 2 slices of ginger, 2 tablespoons of cooking wine, blanch the duck pieces, remove the foam.
8.
Put the blanched duck pieces into the inner pot of the rice cooker with the remaining green onion and ginger slices. Pour in pure water until there is no duck chunks.
9.
Turn on the soup cooking function of the rice cooker and make the first cooking for 90 minutes.
10.
After 90 minutes, pour in the cut bamboo shoots.
11.
Add 2 tablespoons of salt, stir evenly with a spoon, start the second boiling function, and finally cook for 90 minutes. (Because cured duck has a salty taste, this step needs to be adjusted according to your cured duck)
12.
After 180 minutes, you will get a pot of good soup.
Tips:
Don't use MSG, chicken essence, teach you how to make a good soup.
