How is the soup used to make the roast duck?

Product Name] Roast Duck Soup [Composition] Yam, wolfberry, round meat, Yizhiren [Efficacy] Regulate the middle and invigorate qi, strengthen the spleen and stomach, nourish the brain and nourish the brain, and clear the mind. 【Indications】Fatigue, insomnia, forgetfulness, soreness in the waist and knees, urination at night, dizziness, dizziness and tears, cold pain in the lower abdomen, etc. 【How to eat】Wash the ingredients with Guanglao duck (1) and ginger (appropriate amount), put them into the pot together, add an appropriate amount of water, and change to a simmer for about 1 hour after boiling, and then season it.

Serves 4 to 6 people at a time. (Meat can be selected after flying water before cutting) [Applicable people] It is suitable for people who are under high pressure to study and work. (It is especially suitable for candidates who are starting to enter the sprint stage.)

Those who have not recovered from a cold should not take it.

There's a lot of soup to be made here, so you can check it out

Remember.

The steps required are to first clean the duck meat and empty the internal organs, then put the duck meat into the pot to blanch, after drying the water, put the duck meat into the pot, boil the water, put in some condiments, and then cover the pot and simmer for 30 minutes until the juice is reduced.

There are four steps to make, first to clean the duck, then to marinate for an hour, dry for a while, and then put it in the oven to roast, and the surface is brushed with honey so that it will be delicious.

Marinate with the sauce for a period of time in advance, and also prepare the fresh flavor powder in advance. Adjust the sauce in advance, also grasp the heat, grasp the roasting time, and process the duck in advance.

1.Sweet noodle sauce, white round sugar, rock sugar, water, oil.

2.First, heat the pot, add an appropriate amount of oil, and when the oil is hot, pour the ridges into the sweet noodle sauce.

3.Stir the sweet noodle sauce until fragrant, add an appropriate amount of sugar and an appropriate amount of water to the pot.

4.Sauté the sugar until melted and the duck sauce is thick.

5.Roast duck is a traditional dish in Guangxi Zhuang Autonomous Region, which has been favored by Guangxi people since ancient times, which has a great relationship with the climate of Guangxi.

6.The weather is hot, and the ancestors who live here believe that duck meat clears away heat and fire.

7.It is said that the earliest appearance of roast duck in Guangxi was in the Kangxi period of the early Qing Dynasty, and its source came from Jinling roast duck.

8.The raw materials of Guangxi roast duck are mostly sesame ducks from this wild place, with fragrant skin and tender meat, and fragrant bones.

9.Due to the different regions, the selection of materials, production processes, eating methods and other styles are very different, and the roast duck and Peking duck represent the two factions of Chinese roast duck.

You should believe that your master teaches you the best technique, it's just that you don't know how other masters do it and what it tastes like. In fact, if you go to other masters more often, you will find some feelings when you taste it, there is no secret recipe on the Internet, and what is public is not a secret.

Old duck soup has the effect of health preservation and deficiency. There is also a saying: "In the hot summer, the old duck is better than the tonic".

So there are many benefits of drinking duck soup, but many people find that duck soup will have a fishy smell, so how can you make duck soup not fishy? Here's how to get rid of the smell of duck when making soup. Old duck is best used in duck soup.

Don't use duck meat, duck meat is more greasy, more suitable for raw stir-fry or braised soup, used to cook soup with fish, and very greasy. Old duck is best used in duck soup. Don't use duck meat, duck meat is more greasy, more suitable for raw stir-fry or braised meat, used to cook soup is fish, and it is very greasy.

An old duck is a duck that grows for more than a year. The meat is older, but it contains less fat and more calcium in the bones. Not only can it be used to make soups, but it also has a strong aroma.

It is perfect for stewing old fire soup and is delicious. When washing ducks. The blood clots and fascia in the abdominal cavity of the duck must be completely removed, and the scattered duck feathers at the base of the duck wings and legs must be removed, which is the basic element to ensure that the duck soup is not fishy.

<> duck marinated with a little seasoning before making the soup. Put cold water in a pot and bring to a boil over high heat. Keep the foam bubbling from the duck and skim the surface a few times until the liquid is clear.

Skim off the clean blood foam, and then put in the ginger, the ginger must be put too much, it can better remove the fish, and it can also neutralize the coolness of the duck meat. The duck is cold, when drinking the soup, remember to use Gao Shouchu, Sanhua wine, do not use cooking wine, Gao Shouchu can better eat Tixiang duck soup, remember to use Gao Shouchu, Sanhua wine, do not use cooking wine, Gao Shouchu can better eat Tixiang duck soup.

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The duck stew needs to be marinated with a small amount of spice before it is stewed. The purpose of this is to get rid of the fishy smell and, of course, to make the duck more flavorful.

It is best to marinate the duck stew with a small amount of seasoning before the soup, which can remove the fishy smell of the duck and make the duck meat taste better and taste better.

Before the duck stew, you can marinate Kuanhe with seasonings for a while, which can remove the fishy smell of the duck, and will make the duck meat take it with some saltiness, and taste more fragrant.