salty and fresh Recipe
QuintonGreenfelder
One of the most important aspects of this recipe is the selection of free-range native ducks, which are easier to identify in Sichuan and Chongqing. The coat color is mainly Ephedra. Generally speaking, the weight of old ducks is light, almost no more than three and a half jin. 2, 5 - 3 jin is the best. Many friends listen to the boss's introduction when selecting ducks. Xingyue here wants to teach you the best way. Just look at duck fins. The deeper the color of the duck's web, the thicker the calluses, indicating that the duck is old. On the contrary, some ducks more than 6 months old have darker fins. But basically no calluses. So we still have to rely on our own observation abilities. Don't believe the one-sided story of the business and beware of being deceived. Bitter Zizania, commonly known as garlic, has a growth period of 10 months. It tastes slightly bitter and has the effect of clearing heat, detoxifying and ventilating. Especially when making soup, it can make the soup delicious. But bitter rice is slightly bitter. So I added the appetizing sauce for Mao Ge old duck soup. It can cover up the bitter taste of bitter jujube. In this way, the two can complement each other's shortcomings. Makes this dish more perfect.
