Supor Chinese Pottery Red Mushroom and Old Duck Soup

Supor Chinese Pottery Red Mushroom and Old Duck Soup

1. Wash 750g old duck and cut into moderately sized pieces

2. Wash the ginger and cut it into thick slices or directly flatten it with the back of a knife

3. Pour an appropriate amount of water into the pot, pour the old duck pieces after the water is boiling

4. Boil the old duck in boiling water for 20-30 seconds to remove the blood and remove it for use

5. Pour an appropriate amount of cooking oil in a clean pot

6. Add old ginger

7. Stir fragrant and scent

8. Add blanched old duck pieces

9. Stir-fry evenly until the surface of the duck skin is golden and slightly charred

10. Add 200ml green wine

11. Wait for the green wine to boil in the pot, let it boil for a while and add 1500ml of boiling water

12. When the soup in the pot is boiled, use a spoon to skim the foam

13. Pour the old duck and the soup in the pot into the electric saucepan

14. Stamped

15. Select the chicken and duck soup key on the Supor electric casserole

16. Start, simmer for 2 and a half hours

17. Cut off the stems of the dried red mushrooms with scissors

18. After washing the dried red mushrooms, use a bowl of water to soak

19. After the old duck soup is cooked, pour the soaked red mushrooms together with the red mushroom water into the casserole

20. Press the quick boiling button of Supor electric casserole

21. After the soup in the casserole boils, boil for another 10 minutes, then press the cancel button

22. Put the old duck and red mushroom soup into a bowl, add a little salt to taste

Tips:

tips:
1. The old duck pieces are blanched in boiling water for a short time before boiling the soup. It can be appropriate to remove the soily smell of the duck itself, but the blanching should not be too long. The nutrient content of the pasta duck meat is lost in the blanched duck meat. In the soup pot
2. In the previous blog post, it was introduced that the green wine is essential for cooking Fujian dishes, which not only has the effect of removing fishy, but also makes the soup taste more sweet and mellow. If there is no green wine, you can use cooking wine, the taste will be slightly inferior.
3. Red mushrooms cannot be boiled together with duck meat at the beginning, because long time boiling will make the taste of red mushrooms too soft and rotten, and the nutrition will be lost. Pour the red mushrooms together with the soaked red mushroom water into the duck soup Inside, boiling for ten minutes not only maintains the sweetness and chewy texture of the russula, but also makes the soup color better and brighter, and it also retains the nutrition of the russula.
4. This soup is sweet and delicious, without too much seasoning, just a little salt.
5. The advantage of putting the duck meat in a casserole and boiling it is that the water will not lose too much, and the low heat is slow simmering, it is very good to maintain the meat texture of the duck, and the soup will be more sweet and rich.
6. Cooking noodles or vermicelli with good duck soup is very delicious. One of the staple foods in Fujian cuisine is the old duck vermicelli.