Stewed roast duck with seaweed and dried bean curd
Since the new soup pot, do soup in this pot, ha ha, now it has become my right-hand man, I like this pot yo!
Recipe Recommendations
- roast duck half a
- kelp half a
- dried bean curd a
- salt Two teaspoons
- chicken essence a small spoon
- boiling water appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Stewed roast duck with seaweed and dried bean curd
1
Cut the roast duck into pieces.
2
Rinse the dried beans and cut them into large pieces.
3
Wash the kelp from the sand and soak it in warm water.
4
After soaking, cut into long strips and beat into kelp knots.
5
Put the roast duck pieces into the soup pot and add the green onions and ginger.
6
Add appropriate amount of boiling water.
7
Cover the lid and bring to a boil, and simmer over low heat for about 40 minutes.
8
Add dried beans and seaweed knots.
9
Cover the pan again and simmer for 20 minutes.
10
Add two teaspoons of salt.
11
Add a small teaspoon of chicken essence to taste.Stewed roast duck with seaweed and dried bean curd Make Tips
1. Roast duck is naturally fatty, so you don't need to add extra oil when making soup.
2. Watch the cooking time carefully, as the duck meat tends to fall apart if stewed for too long.