Old fish duck pigeon soup
By VicentaLakin
In summer, it's hot and hot, and it's a little irritating, so you have to eat a little more soup and water, which, in addition to tingling your stomach, fills your body with water. Vegetable soup, though simple and quick, is a bit thinner and slightly thinner in nutrition. Today's ink fish duck pigeon soup is a beautiful soup. It takes an hour and a half to make it, but it is worth waiting for. Most of the ducks are ducks for more than three years, and their temperature is soothed by four seasons of soup every year, without fire. The doves are fragrance, plus dry ink fish from the seaside, and there is really no sauce but a few ginger, but their beauty makes their families drink two bowls each, which is “the bottom of the sky”。
Recipe Recommendations
- dried cuttlefish appropriate amount
- old duck
- pigeons half a
- Jiang 1 block
- water one-pot
- salt a little
- salty and fresh
- pot
- an hour
- ordinary
Steps for Old fish duck pigeon soup
1
The dry ink fish is ready, the chopping ducks and pigeons are ready, and the amount can be adjusted to the actual situation。
2
Scissors cut the dry head and tentacles and angles of the ink into small pieces。
3
Wash with cool water for a few minutes and remove the dust from drying and transport and storage。
4
The old duck pigeon went into the cooling pot, and the fire boiled and turned, and it remained in its micro-state, and the foam would come out, and the foam would be thrown off with a spoon, a process that would last about five minutes。
5
There's a lot of clear soup, a little fire。
6
Pour clean ink into soup。
7
A few more gingers serve to decorate; the other spices don't go, and the ink is used to improve the taste of the soup。
8
Cover the lid and turn the fire into a fire; why did you switch from a gas stove to an electromagnetic furnace? Because of the need to save electricity, the smoker does not want to sound, heat and minimize the noise。
9
When the soup is boiled, the salt is measured according to its taste; the dried ink fish carry their own salt, and the soup is completely free of salt. The oil on the surface can be thrown off or sucked away with oil-sucking paper, but it is said that the fat on the duck can provide the body with some trace elements, but it is not clear whether this is scientific in nature, so decide whether to leave the oil on its own preferences。
10
Old ink duck dove soup, meat and soup, no oil, no fireOld fish duck pigeon soup Make Tips
Dry ink fish can be bought online, either by a creditworthy merchant or with the help of relatives and friends on the beach, with a big meat thickness; when eating, take part of the sliced immersion; in the body of the ink, there is a white corrugated bone, which is a taste of medicine, with specific therapeutic effects that can be consulted without much explanation; 2. Old ducks and pigeons are highly nutritious birds, so there is no need for water to prevent overnourishment, and only a few minutes at the very beginning will have to be left out of the shampoo that will emerge continuously; 3. The soup is better at the end of the meal, and much of the rest of the warm food is lost。