Duck soup
By VicentaLakin
It's a simple meal, so that the cuisine boils into the soup, so that the taste of the cuisine is made out of its original juice, and it induces the scent of the duck itself, the addition of the skin, the fragrance of the fragrance into the duck's flesh, the fragrance of the fragrance, and the fragrance of the mouth. Not salty。
Recipe Recommendations
- Muscovy duck 1000 grams
- tangerine peel 1 block
- Jiang 5 pieces
- water 1800 ml
- salty and fresh
- stewed
- an hour
- senior
Steps for Duck soup
1
Ducks were slaughtered to remove hair, internal organs, burned with open water, cut to three centimetres and washed clean of the skin。
2
Pour in the pot and cut in good duck, leather and ginger。
3
Cover the pan and activate the Great Bones soup。
4
Cooking ends up just fine。