Duck Bone Soup

Duck Bone Soup

　　Ingredients: 1 duck skeleton from a Dongping Lake Wugu duck, 1 duck head, 1 pair of duck wings, 200g pork, 500g raw lotus root, 200g dried shiitake mushrooms, 50g dried bamboo shoots, 10 chestnuts, 10 red dates, 30 lotus seeds, 20 dried shrimps, 50g chopped scallions, 50g sliced ginger, appropriate amounts of fine salt, sugar, cooking wine, and MSG.

　　　　Preparation Steps:

　　　　1. Wash the pork and cut it into two pieces. Wash the lotus root, peel, and cut into two sections. Soak the shiitake mushrooms in water and clean them thoroughly. Rinse the dried bamboo shoots, red dates, and lotus seeds and set aside.

　　　　2. Add 4000g of water to a soup pot and bring to a boil over high heat. Place the duck skeleton, pork, lotus root, shiitake mushrooms, dried bamboo shoots, dried shrimps, scallions, ginger, cooking wine, and sugar into the pot. Once the soup boils, simmer over low heat for 1 hour. Then add the fine salt, chestnuts, lotus seeds, and red dates, and continue cooking for another hour before removing from heat. Add MSG just before serving.

　　　　Soup Characteristics: Delicious and savory, with a savory-sweet flavor.