Sour Radish Duck Soup

Sour Radish Duck Soup

1. Rinse the sour radish, remove the hair roots from half of the duck, and clean it;

2. Chop the duck into small pieces, boil in cold water for two minutes, remove it, so that excess blood and impurities can be removed, and the soup will be clear and clean;

3. Cut the sour radish into thick strips, and determine the amount according to the acidity and favorite taste;

4. Cut the green onion into sections, and cut the ginger into thick slices; do not put other seasonings, so as not to affect the taste of the sour soup;

5. Pour appropriate amount of water into the pot, put the green onion and ginger into the water, bring to a boil on high heat, pour the duck pieces into it, turn the high heat to a boil again, turn to a low heat, and keep it slightly boiling;

6. When the duck meat is half cooked, put the radish sticks into the pot and cook together. The longer it is cooked, the more fragrant the soup will be, and the sourness is just right;

7. When it is cooked to your satisfaction, sprinkle an appropriate amount of salt and chopped green onions, and remove it from the pot.

Tips:

1. There is a lot of duck fat in supermarkets. You can cut off the fat before making it and throw it away; when the duck is cooking the soup, there will be fat floating on the soup surface. Use a spoon to skim off the excess fat; the sour radish will produce a lot when it is put in the pot. Float, that does not affect the food, but it will affect the appearance, you can skim the froth and continue to stew;
2. This soup needs to be boiled slowly. The longer it is cooked, the more transparent the radish will be, and the soup will not be rotten.