Stewed noodles in duck soup(ya tang wei mian )

Stewed noodles in duck soup

Introduction:

"Simmered noodles in sand pots" is different from home cooked noodles. "Simmered noodles" originally originated from Ming Dynasty and simmered soup from Jiangxi. It spread in Jiangsu, Zhejiang and Sichuan, and gradually evolved into simmered noodles with ingredients. Simmer noodles is a pot of soup cooked with a large number of old hens, pork ribs, pig bones, etc. The stewed soup is rich and the soup is small. Therefore, whether it is simmering soup or simmering noodles, it can drink the essence of the soup, while the noodles absorb the full soup, showing soft and gluten moral taste. Old duck soup is a kind of mass consumption soup pot food, which integrates food health, traditional tonic and folk dietotherapy. "Old duck soup" with its delicious soup, has a unique flavor, people often eat not greasy. Whether it's men and women, old and young, everywhere, spring, summer, autumn and winter, all year round. As the saying goes, "tender duck dampness and poison, old duck nourishes Yin", so when it is used for tonic and food therapy, old duck soup is often used. Traditional Chinese medicine believes that duck meat has a very prominent feature, that is, "cool tonic.". This new flavor subverts the taste of ordinary noodle soup. It keeps the mellow, mellow, original and original taste. Every mouthful of noodle can enjoy the full and delicious original soup. You must try this unique noodle by yourself. I believe you will also love it

Production steps:

Step 1: wash and cut the duck.

Step 2: wash spinach, drain water, shred ginger and scallion, set aside.

Step 3: prepare 200 grams of noodles.

Step 4: don't put oil in the pot, heat it up, add duck meat and stir fry for about 3 minutes, then add ginger and cooking wine.

Step 5: take a casserole, add duck, add water, simmer over low heat for about 1 hour, add salt, and cook for another 30 minutes.

Step 6: take another pot of water, boil the water, blanch the noodles for about 1 minute, remove and drain.

Step 7: in a casserole, add blanched noodles.

Step 8: add spinach and pepper, cook until soft, serve in a bowl, then sprinkle with scallions.

Materials required:

Duck: half

Spinach: 100g

Noodles: 200g

Scallion: right amount

Sesame oil: appropriate amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Ginger: right amount

Note: the vegetables in the noodles can be matched according to the season of your own taste.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ya Tang Wei Mian