It's the duck soup
By VicentaLakin
Recipe Recommendations
Steps for It's the duck soup
1
All the ingredients
2
Half a duck shelf, a duck shelf that I had to eat yesterday, and half a duck shelf. It's usually just a dumpling. It's a sudden thought today, making a waste of it, making soup. Unsurprisingly beautiful。
3
Put everything ready in the water. There's not much technology. It's only time. The water goes up and turns the fire slowly。
4
It's 10 minutes from now, and there's a little trick, if you want to make your own soup strong, then add enough water at a time to make it slow without a little fire. During the course of cooking, oil membranes appear on the surface, which are treated, and the soup is very fresh. With a lid, the lid and soup will form a distillation circuit
5
The superstitious instrument, a professional soup pot drawn from the supermarket, can adsorb the excess oil from the spill and then extract it to make the soup fragrance and no oil. It's good for stew. There's plenty of grease in the soup
6
Cook the ginger chips in about half an hour, because I don't like the spicy smell of ginger, so I picked them up early
7
It's made of raw soup, which, apart from the fresh ones, has no additional taste, and which can be taken directly (precisely with a little salt) or processed as noodles, fans, etc。
8
The soup that comes out is very clear, because it's too deep, so it's a little dark, but it's very beautiful。
9
It's in the spoonIt's the duck soup Make Tips
One, if you want the soup to be full, you'll have enough water at a time. 2. The body is very good for the rest of the body, so as to regenerate the blood and remove the humidity. It can also add to the taste of soup. Three, the suction paper I used was found in supermarkets, usually in large supermarkets, and if not, the extra fat could be pumped out with spoons。