Su Ma Sour Radish Lao Duck Soup
1.
You must use old duck for the stew, remove the hair, wash it, and chop it into chunks.
2.
Wash the sesame seeds and fry them in a pot and fry them until fragrant. Then they can be beaten into powder.
3.
Then put it into this gauze bag and tie the mouth tightly. The next few grains are unprocessed sesame seeds.
4.
Wash the ginger and cut into thick slices. Put the peppercorns in a small stainless steel container.
5.
Put a little oil in the pot, add ginger slices and sauté.
6.
The duck meat exploded to dryness.
7.
After the water has exploded, add an appropriate amount of cooking wine and continue to explode for a while.
8.
Add two bowls of water to a boil, skim off the froth, and transfer to a saucepan.
9.
The old radishes in the kimchi altar, the longer the better, my family used to have old radishes that have been soaked for more than ten years.
10.
Cut the radish into thick slices and install the Su Ma and peppercorns.
11.
After the saucepan is boiled, put all the sour radishes, sesame seeds and peppercorns in the saucepan and simmer slowly.
12.
After about three hours, taste that the duck meat has been soft and rotten, put it in the cleaned pleurotus roots, and cook for about ten minutes, then turn off the heat.
13.
Take out the sesame bag and let it cool, and squeeze the juice into the soup. Of course, you can also drink it alone, which is particularly fragrant.
14.
The taste is very good.
Tips:
1. Do not use salt for this dish. The salt of the sour radish is enough for seasoning.
2. The stewing time is long, and enough water should be added at one time. Adding water in the middle of the soup will not be fresh. Taste the soup when adding Pleurotus ostreatus. If it is too salty, add a little fresh water, and if it is too light, add a little less salt. It's normal to have a little salty, and it's easy to eat rice with rice.
3. Shops that sell more varieties of Suma dry goods generally have them, and Chinese medicine stores also sell them. The gauze bag can be reused and is sold on a certain treasure.
4. When the duck is fried, there must be less oil. When the duck is stewed, the oil should be produced. After the stew, if you find too much oil, you can lighten the slick oil on the noodles, eat noodles or cook soup.
