Lao Duck Vermicelli Soup making method
Eating Lao Duck Vermicelli Soup in the cold winter not only warms the heart and stomach, it is appetizing and nutritious, but also the soup is delicious and tastes absolutely delicious. Today, I will introduce to you the method of Lao Duck Vermicelli Soup, mainly from the materials of the Lao Duck Vermicelli Soup,the marinating of materials and the stewing of duck soup to be explained.
The materials of Lao Duck Vermicelli Soup include a handful of vermicelli, 200g duck gizzards, 200g bean paste, 200g duck blood
The materials for the Lao Duck Vermicelli Soup are: magic seasoning, cooking wine, green onion, ginger, garlic, MSG, White beans coach, cinnamon,edible salt, green pepper, bay leaf, white sugar
Let's process the raw materials, first add the sweet potato vermicelli to warm water and soak for 2 hours.
Add water to the pot and fry the duck gizzards under cold water,put out after cooked. Add 1kg of water to the pot, add the duck gizzards, add 6 grams each of green onion and ginger, 6 grams of cooking wine, 16 grams of salt, and 6 grams of monosodium glutamate, One packet of Treasures For Cooks Magic seasoning, after marinade ,turn off the heat and continue to soak for one hour to enter the taste, and set aside the duck gizzards.
Then start to process the duck intestines. Add 10 grams of cooking wine, 4 grams of salt, and 5 grams each of green onion and ginger to the duck intestines. Mix evenly, cover them with plastic wrap and refrigerate for two hours. Then put the marinated duck intestines in a pot under cold water. Blanch the water, remove the water after boiling, and set aside the duck intestines.
Pour 40 grams of oil into the pan, add 5 grams each of green onion and ginger, 2 grams of White beans coach, 1 gram of cinnamon, 2 grams of pepper, 1 gram of bay leaves, stir-fry evenly, pour in 300 grams of water, 3 grams of cooking wine, 4 grams of chicken powder, and 1g of sugar, 4 grams of salt, and MSG 12g, stir evenly, cook on medium heat for 30 minutes, take out of the spices, add the cut duck intestines, turn on low heat and cook for 20 minutes, turn off the heat, continue to soak for another one hour to enter the taste, and reserve the duck intestines.
Next, it’s time to make duck soup. The materials for making duck soup are Roast Duck Rack, Treasures For Cooks Radish Lao Duck Soup
Add 3kg of water to the pot, add the roast duck rack, and after the soup becomes white, add the Treasures For Cooks radish and old duck soup. After boiling again, remove the residue, add 10g of salt and 3g each of MSG and chicken powder , One packet of Treasures For Cooks Magic Spice, stir evenly and turn to high heat to cook for 10 minutes, filter the residue again, put the bean paste, duck blood and vermicelli and other ingredients into the duck soup to cook and remove after cooked.
Put the sweet potato vermicelli into the bottom of the bowl, add the marinated materials one by one, pour the hot soup, add the duck blood and bean paste, sprinkle a little coriander, and the thick and delicious old duck vermicelli soup is finished. The base is mellow and the taste is delicious. The rich aroma of duck soup contains the fragrance of radish, and the rich layers of spices keep hitting the tip of the tongue. Every bite is a wonderful and good taste.