The duck meat with skin is still fat, so the stew is perfect. After stewing, remove the oil, skin, bones and muscles, and all that is left is light duck soup.
Simmer with duck stock on slow fire for an hour and a half, and serve with mushroom mushroom and mushroom mushroom. Adding a bite of soba noodles is just for show, we are still drinking soup.
Don't give too much salt, this is just to eat lightly. Like many Japanese dishes, eat slowly, taste slowly, and after you finish eating, you will be satisfied with everything.
Japanese noodle soup
Recipe Recommendations
- duck leg in 1
- Duck Soup appropriate amount
- Chinese cabbage 2 horses
- mushrooms appropriate amount
- Flammulina velutipes 1 small
- soba 20 g
- red pepper appropriate amount
- octagonal of 2
Steps for Japanese noodle soup
1
Soak mushrooms in advance. Put less oil in the pan, sprinkle with salt on the duck legs, and fry until golden brown. Pour in Sake and heat until almost all the wine is dispersed.
2
Pour in the duck soup until it is almost over the duck legs. Add star anise. Cover and simmer for an hour and a half.
3
After stewing, wait for the duck meat to cool a little, peel, remove the bones, and remove the tendons, leaving only the meat, and cut into thin slices less than 1 cm.
4
Boiling cabbage in water and place on a plate.
5
Boil the soba noodles and plate them. Place duck meat on a plate.
6
Remove the oil and sieve the duck soup from the stewed duck and pour it into a small pot. Bring it to a boil with the mushrooms, and then simmer for a while until the mushrooms are cooked.
7
Put the mushroom mushroom into the pot and blanch it. Place all ingredients on a plate, top with hot soup, add some red peppers, and serve.Japanese noodle soup Make Tips
The sharp-eyed cook must have seen that I was using duck breasts. Because I really can't buy duck legs, it's not easy to touch duck breasts. It's better to use duck legs to make this. The leg meat is more suitable for stewing, and the breast is more suitable for roasting with skin.