Step-by-Step Guide to Make Perfect 卤鸭面线 Braised Duck Flour Vermicelli

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, 卤鸭面线 Braised Duck Flour Vermicelli. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

卤鸭面线 Braised Duck Flour Vermicelli Recipe. Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Although Chinese from different dialect have their own version.

You can have 卤鸭面线 Braised Duck Flour Vermicelli using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of 卤鸭面线 Braised Duck Flour Vermicelli

1. Prepare of 鸭腿 Duck drumstick (2).
2. Make ready of 老姜，蒜头 Old ginger (4 slices), Garlic (2 cloves).
3. You need of 橙皮 Dried tangerine peels (2pcs).
4. Make ready of 酱油，酱清 Dark soy sauce, Light soy sauce (4 tablespoon each).
5. You need of 面线 Flour vermicelli.
6. Prepare of 金针菇 Enoki mushroom.
7. Prepare of 枸杞子 Goji berries.

Taiwanese Orh Ah Mee Sua (蚵仔面线), a popular Street food in Taiwan - is a bowl of wheat vermicelli cooked rich bonito-flavored thickened soup.The Taiwanese took an extra step in handling the oysters.They coated these tiny precious with sweet potato flour and blanch them in boiling water for.Flour vermicelli (mee suah/面线), as its name suggests, is vermicelli (a type of noodles) that is made of wheat.

卤鸭面线 Braised Duck Flour Vermicelli step by step

1. 用酱清和酱油腌鸭腿 Marinate duck drumstick with dark soy sauce & light soy sauce.
2. 热锅，加入油。放入蒜头，姜片，把鸭腿煎香。Heat a pot, add in oil. Add garlic & ginger slices, and fry slightly the duck drumstick.
3. 加水至盖过鸭腿。加入橙皮。卤水滚后转小火煮1小时Add water until it to cover the duck drumsticks. Add dried tangerine peels. When water is boiling, turn low heat and cook for 1hr.
4. 一小时后，煮滚一大碗清水。把金针菇，枸杞子放入煮滚的清水中。加入鸭腿，和等份的卤水，煮5分钟。1hr later, boil one big bowl of water. Add in enoki mushroom, goji berries. Add duck drumstick and around 1 bowl of braised sauce. Cook for 5mins..

The Chinese, especially Teochews and Hokkiens love to braise their food.Duck blood and vermicelli soup (Chinese: 鸭血粉丝汤) is a traditional delicacy of Nanjing, capital of Jiangsu province, and is also eaten in other regions of China.A similar dish is eaten in Poland, Belarus, and Lithuania, where it's called czernina.

The ingredients in this type of noodles are mainly wheat flour, salt and water.See Also: Birthday Mee Sua Recipe.Names Simplified Chinese: 面线 Traditional Chinese: 麵線 Mandarin Pinyin. braised duck ,卤鸭. most Teochew grow up with this food. try to make it??? recipe on my blog gourmetjourney.While cleaning the duck, he accidentally dropped some vermicelli into the bowl and cooked the stew afterwards.When he tasted the stew, he found it quite flavorful, and a wealthy man heard about the newly created dish, thus employing the poor man as a cook for his family.