Chaiba duck in clear soup(qing tang chai ba ya )

The method of duck in clear soup is as follows:

Raw materials for making clear soup chaiba duck

Fresh duck 1000g, scallion 5g, cooked ham 75g, pepper 0.5g, Shuifa yulanpian 75g, monosodium glutamate 1g, Shuifa daxiangru 75g, refined salt 2G, Shuifa Qingzhu 50g, chicken oil 5g, Chicken Broth 500g, cooked lard 25g

The processing steps of clear soup chaiba duck are as follows:

1. Cook the fresh duck, remove the thick and thin bones, cut it into 5cm long and 0.7cm square strips, remove the pedicels and wash it. Cut into 5cm long and 0.3cm square silk with cooked ham and Magnolia chips. Cut the bamboo shoots into thick silk.

2. Take 4 pieces of duck strips, 2 pieces of ham, 2 pieces of yulanpian and 2 pieces of Xiangru silk, 10 pieces in total. Tie them tightly with bamboo shoots from the middle, and make them into the shape of small firewood handlebars, 24 pieces in total. Put them into a tile bowl, add 1.5g of cooked lard, 1.5g of refined salt and 250g of chicken clear soup, then add the duck bones, steam them in the cage for 40 minutes, remove the duck bones, decant the original soup into the frying pan, and turn the duck into a big soup bowl.

3. In the wok of Sheng duck soup, add chicken broth 250 grams to boil, skim the foam, and add 0.5 grams of refined salt.

Chaiba duck in clear soup

Chaiba duck in clear soup is a well-known special dish in Changsha area of Hunan Province. It belongs to the soup dish of Hunan cuisine. It is rich in nutrition, clear and nourishing, and has a strong fragrance. Because the duck meat is in bundles, it looks like chaiba of rural farmers, so it is named. Steam the chaiba duck over high heat for about 40 minutes, preferably soft and rotten.

Recipe name

Chaiba duck in clear soup

Cuisine

Hunan cuisine

Type

Soups

Basic characteristics

It is rich in nutrition, refreshing and nourishing, and has a strong fragrance. Because the duck meat is bundled, it looks like the firewood of rural farmers, so it is named.

Basic materials

Fresh duck 1000 g

Congduan 5 g

Cooked ham 75 g

Pepper 0.5g

Shuifa yulanpian

75 grams of MSG 1 g

Shuifa mushroom 75 g

Refined salt 2 g

Green shoots in water 50g

Chicken oil 5 g

Chicken soup 500 g

Cooked lard 25 g

practice

1. Cook the fresh duck, remove the thick and thin bones, cut it into 5cm long and 0.7cm square strips, remove the pedicels of mushrooms and wash. Cut into 5cm long and 0.3cm square silk with cooked ham and Magnolia chips. Cut the bamboo shoots into thick silk.

2. Take 4 pieces of duck strips, 2 pieces of ham, 2 pieces of yulanpian and 2 pieces of shredded mushrooms, 10 pieces in total. Tie them tightly with shredded green bamboo shoots from the middle to form a small firewood handle, 24 pieces in total. Put them into a tile bowl, add 1.5g of cooked lard, 1.5g of refined salt and 250g of chicken clear soup, and then add the duck bones. Steam them in the cage for 40 minutes. Remove the duck bones, decant the original soup into a frying pan, and turn over the duck in a large soup bowl.

3. In the wok of Sheng duck soup, add chicken broth 250 grams to boil, skim the foam, add 0.5 grams of refined salt, monosodium glutamate and onion, pour it into a large bowl, sprinkle with pepper and pour into chicken oil.

be careful

Steam the chaiba duck over high heat for about 40 minutes, preferably soft and rotten.

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Chinese PinYin : Qing Tang Chai Ba Ya