Waste Utilization-angelica Duck Soup

Waste Utilization-angelica Duck Soup

1. All the ingredients

2. The main ingredient is half a duck rack. I accidentally wanted to eat roast duck yesterday. I bought half a duck rack for roast duck. Usually it is just nibble and then thrown away. Today, I have a whim, use it as a waste, and make a soup. It was surprisingly delicious.

3. Put all the prepared things into clean water and cook, there is not much technical content, all it takes is time. When the water boils, turn to a small fire and slowly gurgle.

4. This is what it looks like after ten minutes of cooking. There is a little trick. If you want to make your own soup fragrant and delicious, add enough water at a time and cook it slowly without a cover. An oil film will appear on the surface during the cooking process. If the oil film is removed, the soup will be very delicious. Add a lid and simmer, a distillation circuit will be formed between the lid and the soup, and the soup will not be as fresh and thick.

5. Put on the artifact, the professional soup pot oil-absorbing paper found in the supermarket, which can absorb the excess oil that overflows, and then remove it to make the soup fragrant and oil-free. Suitable for stew, there is a lot of fat in the pot that affects the taste

6. After cooking for about half an hour, remove the ginger slices. Because I don’t like the spiciness of ginger slices, I remove them in advance. Friends who like ginger flavors don’t need to do it.

7. Once cooked, it belongs to the original soup. There is no extra flavor except umami. It can be drunk directly (of course, add a little salt according to personal taste before drinking), or it can be processed as a broth for noodles, vermicelli, etc.

8. The soup that comes out is very clear, because the soup pot used is too deep, so it looks a bit dark, but when you scoop it out, you can find a very beautiful color.

9. You can see clearly when you put it in a spoon

Tips:

1. If you want the soup to be rich and fragrant, just add enough water at a time, open the lid and simmer, and the soup will taste very good.
2. Angelica, Chinese wolfberry, licorice and Job's tears are very good for the body, replenishing qi and nourishing blood, and removing moisture from the body. It can also increase the umami taste of the soup.
3. The oil-absorbing paper I used was bought in supermarkets, and most large supermarkets have them. If you don't have one, you can use a spoon to scoop out the excess grease.