Recipe for making lacquer mung bean duck white soup
Fresh domestic ducks, lacquer that is good for detoxification, and mung bean that strengthens eomnamu kidneys are health foods made of perfect combination ingredients for the dog days! I ate boiled chicken on Chobok, so I ate duck in advance this time. It's big, so the whole family ate as one. Here is the recipe for making duck soup full of lacquer and oak mung beans.
4 serving
Within 999 minutes
시드님
Ingredients
  • Water
    3L
  • an eum tree
    1pack
  • an eum tree
    1pack
  • the peel of an onion
    1handful
  • leek
    1handful
  • Duck Meat
    1.7kg
  • Night
    20piece
  • Garlic
    20piece
  • Mung bean
    400ml
  • Sticky rice
    200ml
  • a thick salt
    1T
Cooking Steps
STEP 1/9
For 24 hours, I turned the hot pot and boiled the stock ingredients. You can just boil it in a bucket
STEP 2/9
I boiled 3L and it came out this much.
STEP 3/9
The glutinous rice was soaked for about 2 hours, and the mung bean was soaked the day before.
STEP 4/9
You can peel the duck that you like. I like this skin, so I kept it intact. Remove the tip of the wing and the tip of the tail. Put the soaked mung bean and glutinous rice into your body and firmly fix it with a cooking thread.
STEP 5/9
I peeled the chestnuts and peeled the garlic right away.
STEP 6/9
Boil the stock and add the duck and boil it. When the heat boils up over high heat, lower it to medium heat and cook it tightly. It's bigger than a chicken, so you have to give it an hour. Add 1T of thick salt and season.
STEP 7/9
After cooling it down, remove the duck and remove the oil from the top.
STEP 8/9
The soup is a delicacy even if you keep it separately and boil additional porridge. I removed the thread from the meat and separated it by hand to make it easier for the whole family to share and put it back in.
STEP 9/9
I made some porridge separately for the soup stock that was brewed well. I added meat and ate a generous bowl. I ate it as it was because I liked the taste of ginseng, but if I add salt, I can adjust my taste. As a side dish, I also added cold water kimchi, which is essential for summer, because it is sour. And I added a little bit of flour because it was fragrant, so I ate the tofu with it because it was savory.
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