| 摘要 |
PURPOSE: A duck soup manufacturing method is provided for unskilled person to cook the soup easily by removing bad smell from duck meat using octopus. CONSTITUTION: Ingredients including 600-1,000g of one duck and 400-600g of one octopus are trimmed and prepared. Duck bone broth is prepared by using duck bones separated from meat. 3-10 parts by weight of red pepper powder, 20-40 parts by weight of beef, 5-20 parts by weight of garlic, 5-10 parts by weight of Cudrania tricuspidata wine, and 3-5 parts by weight of Ledebouriellae radix leaves are added to 100 parts by weight of soy sauce to prepare seasoning. Vegetables including onion, green onion, potation, and pumpkin are chopped and prepared. Trimmed the duck and octopus, and 5-20 parts by weight of seasoning are added to 100 parts by weight of duck bone broth, and boiled for 15-20 minutes. To 100 parts by weight of boiled duck bone broth, 10-30 parts by weight of vegetables, 5-10 parts by weight of Cudrania tricuspidata wine, 5-10 parts by weight of soju, and 10-30 parts by weight of Chinese noodles are added in order, and boiled for 10-15 minutes. |
