Brief of Recipe of Duck Soup with Dried Bamboo Shoots
1 overyear old duck (1500g)
300g Jinhua Ham
65g dried Tianmushan bamboo shoots
100g raw chicken feet
200g fresh reed leaves
3000g Shang Soup(上汤，a kind of Chinese seasoning)
50g Shaoxing Wine
15g monosodium glutamate
29g chicken powder
1.Choose an overyear old duck from the Hangjiahu area. Clean the duck and remove its inside organs. Boil in water for 15 minutes.
2.Clean chicken feet and remove the nails. Salt with 20g Shaoxing wine, 8g salt and 8g monosodium glutamate for 30 minutes. Then put in 10g scallion, 10g ginger and 750g Shang Tang. Heat over low heat for 30 minutes after boiled. Remove and set aside.
3.Put the remaining ginger, scallion, fresh reed leaves, ham slices, chicken feet and Shang Soup in a casserole pot. Heat over high heat until boiled. Put in the duck and stew over low heat for 30 minutes.
4.Mix with socked bamboo shoots, remianing salt and monosodium glutamate, 30g Shaoxing wine, chicken powder and sugar. Stew for 30-40 minutes.
Where to eat: Zhang Sheng Restaurant(张生记)