Sour Radish Lao Duck Soup

Name: Sour Radish Lao Duck Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Local duck; 250g Sour radish; 4 pieces Green onions; 1 piece ginger; a little salt; Some chopped green onion

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The original idea was not sour radish and old duck soup, but accidentally discovered that there were not only sauerkraut but also a lot of sour radishes in the sauerkraut jar. You forgot to eat so many sour radishes? Immediately change the course, let's have a sour radish Laoya soup, this is also a classic soup.
The sour radish is not big, and the weight is quite substantial. I haven't caught a few, and it is already larger than the expected 250 grams. It can’t be more, and you have to use a whole duck to accompany any more, otherwise the soup will be too salty.
In fact, it doesn't matter what kind of sour radish is cut into. It's just that there is a requirement to cut it. Let's cut it. The duck meat is simmered in water, and then boiled on a slow fire with the sour radish, so that the flavor of the sour radish is fully released and slowly penetrates into the duck. Cook until the duck meat is soft and rotten, and then try the saltiness of the soup. It seems that there is no need to add salt. The salt content of these two sour radishes is really enough. . . .
Sour and salty, appetizing. It is said that this is a duck that grows freely in the field. . . . "

Ingredients

1/2 Local Duck
250g Sour Radish
4 pieces Green Onions
1 piece Ginger
a little Salt
Some Chopped Green Onion

Sour Radish Lao Duck Soup

1. Preparation ingredients: half a local duck, 250 grams of sour radish, 4 green onions, 1 ginger, a little salt, and an appropriate amount of chopped green onions.

2. Wash the green onions, cut into sections, wash the ginger, slice, and set aside.

3. Wash the old duck, chop into pieces, and set aside.

4. Put the duck meat, green onions and ginger slices into the pot, add water, and boil over high heat.

5. When the water temperature rises and gradually boils, a lot of blood foam floats on the surface of the water.

6. When the blood foam is exhausted, remove the duck meat and set aside.

7. When cooking the duck, rinse the sour radish with clean water and cut into long strips. Set aside.

8. Put the blanched duck meat in a casserole, add an appropriate amount of water,

9. Add sour radish, green onion, ginger slices, and boil on high heat.

10. Then turn to low heat, close the lid, and cook for about 1-2 hours.

11. The duck meat is soft and rotten, turn off the heat, add a little salt to season according to the saltiness of the soup,

12. Sprinkle a little chopped green onion and serve while hot.

Tips:
The amount of sour radish can be increased or decreased according to your preference.
Sour radish itself contains salt, so you can choose to add salt or not add salt according to the salty taste of the soup after the old duck soup is cooked.
The stewing time needs to be adjusted according to the taste you want.