[duck Rack Radish Soup]: Two Steps to Make Milky White Soup

Name: [duck Rack Radish Soup]: Two Steps to Make Milky White Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A pair Roast duck rack; 1/2 Big white radish; 2 tablets ginger; A paragraph shallot; Some parsley; Some Wolfberry; Some salt

by Warm blue 0429

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Every time I go to eat roast duck, the duck rack must be packed back.

This roast duck rack, many people feel like chicken ribs, tasteless to eat, it is a pity to discard it.

If you think so, you are wrong!

Using the roast duck rack to make soup, whether it is taste or nutrition, it is absolutely great! (There are introductions on the Internet, so I won’t paste and copy.)

However, the soup made from the duck stand is always a little too greasy.

Therefore, we can add some white radish to absorb part of the fat, which makes it more refreshing and more balanced in nutrition.

These days, it has been continuous rain. Although the temperature is not very low, it still feels cold and wet.

In this kind of weather, a bowl of steaming fresh soup will warm your heart and stomach, and everyone feels comforted! "

Ingredients

A pair Roast Duck Rack
1/2 Big White Radish
2 tablets Ginger
A paragraph Shallot
Some Parsley
Some Wolfberry
Some Salt

[duck Rack Radish Soup]: Two Steps to Make Milky White Soup

1. Prepare the ingredients;

[duck Rack Radish Soup]: Two Steps to Make Milky White Soup recipe

2. Remove the duck tip and the large piece of duck meat from the roast duck rack, and then divide it into pieces;

3. Put the casserole on the stove without oil, put the duck rack into the pot, heat it on a low heat, and stir-fry slowly, and then stir-fry the fat in the duck skin;

4. Add hot water (add more), turn to high heat, and continue to boil for 5-10 minutes after boiling, during which time the surface foam should be skimmed;

5. At this time, the color of the soup in the pot can already be seen clearly white;

6. Add green onion and ginger slices, turn to low heat, cover and simmer for about 40-60 minutes, until the soup is rich and creamy;

7. Peel the white radish, cut into pieces with a hob, add to the pot, boil on high heat, turn to low heat again, cover and cook until the radish is crispy;

8. Add some salt to taste;

9. Sprinkle with chopped coriander and wolfberry when it comes out of the pot and drink it while it's hot.

Tips:
1. Roasted duck skin contains a lot of fat, so it is best to fry the fat in the duck skin over a low fire first, so that the stewed soup will be fragrant and not greasy. This is also the first step to make milky white soup;

2. When stewing duck soup, add warm water. This principle is the same as stewing fish soup. After the high heat is boiled, continue to cook for a few minutes, and then turn to low heat. The application of civil and military fire is the second secret of milky white soup;

3. The stewing time can be adjusted according to the situation. Finally, the white radish should not be simmered for too long, and the radish should be simmered until it can be easily inserted with chopsticks. If it is stewed for too long, the nutrition of the radish will be lost. In addition, radishes can also be replaced with bamboo shoots, lotus roots, etc., which are all great;

4. Before the final pot, if you still feel that there is too much oil, you can skim off a part of the duck fat on the surface to make it more refreshing to drink!