1.
Quail eggs are boiled and peeled, and it is better to peel them in ice water.
The crisp lotus root is washed and peeled and sliced. The crisp lotus root is thin and white, usually 9 holes
2.
Thaw the duck in advance and soak it in blood water for 1 hour. Add ginger slices, green onions, pepper, and cooking wine in a pot under cold water.
Boil to remove the foam, about 10 minutes. Take out cold water and wash it again to wash off the fat and scum on the skin of the duck neck. The duck neck can be cut into sections to make it more delicious
3. Pour the cleaned duck into the pot. Put the prepared dry and wet ingredients, pour in beer, then pour in an appropriate amount of boiling water to submerge the surface of the duck
4.
Boil on high heat and simmer on low heat for 1 hour. During this time, the flavor will be more even if it is stirred occasionally.
If there is too little water, add a small amount of boiled water several times and cook. Add about half a bowl of boiling water at a time
5. About 50 minutes or so, the duck wings can be taken out first, or continue to be simmered
6. Take out all the ducks in 1 hour
7.
Add the prepared lotus root slices and quail eggs and simmer for 10 minutes.
Finally, put all the ducks and vegetables in the sea bowl and add the soup to the refrigerator to refrigerate overnight or two hours.
After refrigerating, it will freeze, re-boil and remove it to eat. The lotus root slices can be put in refrigeration and taste more crispy
Tips:Original recipe: 35g of dried chili, 15g of cinnamon, 100g of rock sugar, 80g of sweet noodle sauce, no nutmeg, with thick soup. Made some changes according to their own situation.
The finished product is sweet and spicy, slightly spicy and very tasty.
