1. Use a clean utensil to remove the soaked radishes and cut into pieces for later use. The ducks are cleaned up and cut into sections for later use.
2. Add water and a little huadiao wine to the soup pot, add the duck, and after boiling, skim the floating powder and remove the duck to control dryness.
3. Add water and a little huadiao wine to the soup pot, add the duck, and after boiling, skim the floating powder and remove the duck to control dryness.
4. Put the fried duck in a soup pot and add boiling water (the water has not been above the duck), then add the sliced sour radishes, after the high heat boils, turn to a low heat and simmer for 2 hours.
5. After the duck meat is crispy, add pepper to taste. (You can add some salt according to your taste)
6.
Practice with sour radish:
Cut the white radish into sections, wash and dry naturally for later use. Add water to the pot and boil, add star anise, cinnamon, bay leaves, pepper, rock sugar, salt, dried chili, let cool naturally after boiling, add white wine for later use. Take a clean kimchi jar, pour the white wine and shake it evenly, pour it out and dry it, add in cooled kimchi water (if there is old kimchi soup, add 2 tablespoons for the best effect), and then add the dried radish to seal for 30 days to make pickled radish. (You can pickle several slices of ginger at the same time)
Tips:1. When pickling pickled radishes, you can put a few slices of ginger together to marinate, and use the marinated ginger slices in the soup to have a better taste.
2. Many pickled radishes bought on the market have added a lot of salt for long-term preservation. You can wash them with warm water several times before boiling the soup.
3. The white pepper, salt, etc. must be added last during the soup.