Sheng Quanfu (Little Boat) Duck Slice Soup

Sheng Quanfu (Little Boat) Duck Slice Soup

　　Sheng Quanfu (Little Boat) Duck Slice Soup

　　Features:

　　The meat is tender and the soup is richly flavored, suitable for all ages. When the soup is finished, there is not even a speck of sediment left at the bottom of the bowl. It can be served as a soup dish or used in cold platters, making it suitable for both banquets and home meals.

　　Main ingredients:

　　4 liang (approx. 133g) of pork tenderloin, 1 egg (using only the egg white), a small amount of water starch, refined lard (leaf lard), ginger chunks, fresh wood ear mushrooms, magnolia slices, salt water,

　　monosodium glutamate, star anise, Sichuan pepper water, fresh meat broth, a small spoon of cooking wine, a small spoon of sesame oil, a small spoon of sesame oil. Method:

　　1. Cut the meat vertically into slices half an inch wide, one inch long, and half a centimeter thick. Mix with starch and egg white.

　　2. Heat the refined leaf lard in a wok until it smokes. First, add about 10 Sichuan peppercorns to heat through, then remove the wok from the heat and add the meat. Continuously stir with a strainer for about one minute until the meat is removed, drain off excess oil, achieving a milky white color and 70% doneness.

　　3. Put the meat broth into the wok, bring to a boil, then add star anise water, ginger chunks, and scallion sections. Boil for one minute, remove the ginger and scallions, then add wood ear mushrooms and magnolia slices. Finally, add the meat slices, bring to a rolling boil, skim off any foam, and pour into a soup tureen. Drizzle with sesame oil.

　　Note: Before each step, clean the wok with water, dry it, and then proceed.

　　Add magnolia slices, then the sliced meat last. Bring to a boil, skim off the foam, pour into a soup tureen, and drizzle with sesame oil.

　　Note: Before each step of the cooking process, rinse the wok with clean water, dry it, and then use it again.