Coconut fire, duck stew
By VicentaLakin
Hainan ducks and coconuts are good foods. The former tastes good, cold, and sour; the latter tastes good, flat, windy and hot. The two of them collided in black wood, and the weeds, and the brooding of the fire, and the soup was sweet and abundant. In addition, we have selected Singapore ' s famous meatbone tea bag, which is a condensed soup base made for hours with pork and dozens of herbs and spices, which is very prevalent in South-East Asia. Bones tea will be boiled together in a pot, and the soup will taste thicker and, in addition to sweetness, it will also have a taste level。
Recipe Recommendations
- duck leg one
- green coconut one
- Meat bone tea bag one
- the Cordyceps militaris appropriate amount
- dried black fungus appropriate amount
- ginger appropriate amount
- yellow wine appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Coconut fire, duck stew
1
The dry black ear, the worm and herbs are blistered with water。
2
Ginger chips boil a pot of boiling water, duck's legs and black wood eardrums after bubbles, and cool water cools and drys。
3
Duck legs cut into small pieces with a knife。
4
put duck into soup pots, pour 500 ml water, put ginger chips, sauerkraut, rib tea packs, and boil the fire。
5
Pour all the coconut juice into the soup pan, turn it into a small fire and stew for two to three hours until the soup water is halved and thickened and duck oil spills。
6
FILLED WITH DUCK AND SOUP JUICE WITH COCONUT, PLACED IN BLACK WOOD, GRASS, COVERED WITH COCONUT CAPS, 100°C FOR 20 MINUTES。Coconut fire, duck stew Make Tips
It takes approximately 30 minutes for a dry black ear and approximately 10 minutes for a weed. The duck soup in step 4 is boiled with other appurtenances if the foam needs to be thrown out. The time of soup stew in step 5 can be adapted flexibly to individual needs, and the shorter the time, the more fresh. Step 6 selects a small fire during the final boil。