All Chinese food Main Dish Carrot and duck soup

Carrot and duck soup
Tech

stew

Difficulty

Senior Chef

Servings

3 people

Prepare

60 minutes

Cooking

60 minutes

Ingredent

Name Dosage
duck 1000 grams
The wind radish soup bag 350 grams
ginger 50 grams
Green Chinese onion 2
Cooking wine 1 tablespoon
Shallot 2

Carrot and duck soup

A bowl of wind radish duck soup, hot play!

Instructions

1.The duck soft edge, wind radish soup bag.

The duck soft edge, wind radish soup bag.

2.With ginger, green onions, cooking wine marinated 1 hours, massive slaughter;

With ginger, green onions, cooking wine marinated 1 hours, massive slaughter;

3.Will be torn off the duck oil down the pan fried;

Will be torn off the duck oil down the pan fried;

4.After oil, remove oil, stir until the ducks skin micro focus, jerky;

After oil, remove oil, stir until the ducks skin micro focus, jerky;

5.Water, the fire boiled, hit floating;

Water, the fire boiled, hit floating;

6.Pour into the pressure cooker;

Pour into the pressure cooker;

7.Again the floating foam after the water is boiled, add wind radish soup bag;

Again the floating foam after the water is boiled, add wind radish soup bag;

8.Pressure for 25 minutes (Dun Tangdang);

Pressure for 25 minutes (Dun Tangdang);

9.After pressure relief into the pot, sprinkle onion can be a.

After pressure relief into the pot, sprinkle onion can be a.