Spring casserole, duck soup
By VicentaLakin
It's just been a week since my son's ear was in shock. He suffered from an ear disease again, which took place over the last few days, and I myself suffered from an ear attack. We're teasing the kids about Mom being with you every day, and now you're sick. I'm sure the kid said no, and I didn't give it to you. Children have a basic common sense of the fire caused by dry weather. Plus a little sleep trouble, it's coming out. We'll have to make some soup for the kids, and we'll have to take it down。
Recipe Recommendations
- spring bamboo shoots 1 piece
- Muscovy duck
- carrots half a
- ginger 1 small piece
- cooking wine 1 tablespoon
- salt appropriate amount
- salty and fresh
- casserole
- several hours
- simple
Steps for Spring casserole, duck soup
1
Materials: 1 duck in the spring, 1 leg in 1/4. Carrot, half a piece of ginger, trim: 1 spoonful of salt bar
2
Slice the springs and carrots with a beagle knife and spare the ginger slices。
3
A warm water pours into the casserole and into the washed duck leg and ginger。
4
The infusion of wine opened fire and the water opened fire。
5
It's been 40 minutes since the little fire went down to the carrot。
6
Falling into the spring, putting a lid on it and pouring it with a little fire for 40 minutes。
7
If you pour the right amount of salt, you can get outSpring casserole, duck soup Make Tips
If you have fresh spring bamboo shoots, use the fresh ones. If you could only buy pre-cooked ones, make do with them, though the flavor is still quite delicious. Cut the bamboo shoots and carrots a bit thicker so they hold up better during stewing. You must use fresh duck for the stew to taste savory. Add enough water for the amount of soup you want right at the start; do not add water halfway through, or the savory flavor of the broth will be lost. The soup is already very savory, so I didn't add MSG. The cooking wine is used to remove the gamey smell and enhance the flavor.