Warm Food-sour Radish Duck Soup

Name: Warm Food-sour Radish Duck Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Whole duck; Some Pickled radish; Some Dried cowpea; Some Sha Xiang; Some star anise; Some pepper; Some ginger; Some Green onions; Some Cooking Wine; Some White wine; Some Soy sauce

by Chen radon

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The ingredients of this soup can be changed into dried shiitake mushrooms, sand ginseng, yam, and stewed to have a unique flavor. Don't be afraid of the strong taste of medicine, you can add a small amount of angelica, and use red dates to neutralize the bitter taste of angelica, which is more nourishing. But the following steps 10 to 12 are removed. The dried medicinal materials are soaked in warm water for 10 to 20 minutes in advance. After soaking, add it to the soup at the beginning of the soup. Salt flavor needs to be seasoned with salt.
Eating and drinking duck broth, it seems that the face is flat. I drank the thick soup in my mouth, but it seemed like boiling water entered my heart.
Old people in Chongqing sometimes make jokes when they drink duck soup: duck soup, not venting, specializes in ironing silly son-in-law.
In fact, the duck broth will have a layer of oil floating on the surface, which has the effect of heat preservation. It seems that there is no heat on the surface, but the interior may still be hot. So this is a soup that is very suitable for winter, warming the stomach and nourishing.
I will be working soon after graduation from university, and I will rarely have time to make this kind of soup in the future. While there is still time, enjoy it at home. "

Warm Food-sour Radish Duck Soup

1. Prepare a duck of more than three catties, soak the bleeding in warm water

2. One green onion. Old ginger is one centimeter in diameter and one piece is about one to two centimeters long. Pickled dried cowpea, about 10 roots about 20 cm long, soaked sour radish, about 10 cm in diameter, and a piece about 10 cm in length

3. Cut the radish into a quarter fan shape, about 7 mm to 1 cm thick, cut the green onion into 2 cm long sections, smash the old ginger, and cut the dried cowpea into 5 cm long.

4. Add an appropriate amount of soup to the boiling pot, about one-third of the amount of duck meat, heat it over high heat, add a piece of star anise (eight petals) and a piece of sand (also called sand ginger, also called sana) one cubic centimeter The amount, crushed old ginger, about 20 peppercorns.

5. Tear off the fatty meat (yellow part inside) from the tail of the duck, because it will be too oily and fat to eat if it is stewed directly.

6. Prepare the caps of the cooking wine mineral water bottle, with more than ten caps, enough to spread the duck meat evenly. To remove the taint.

7. Spread cooking wine evenly on the inside and outside, and marinate for about five minutes

8. Prepare soy sauce, the amount is twice the amount of cooking wine.

9. Spread the duck evenly on the inside and outside, and marinate for five to ten minutes.

10. While marinating, chop the duck fat.

11. Stir out the oil in a pot over medium heat.

12. Add about one-third of the soaked radish and dried cowpeas, and stir-fry in duck fat for one to two minutes.

13. Add stir-fried pickled radish, dried cowpeas, and chopped green onions to the soup and boil it over high heat.

14. After marinating, fill the duck belly with the remaining pickled radish and dried cowpea.

15. Close the duck belly, turn the back toward the bottom of the pot, and put the duck in.

16. Add the juice of the marinated duck meat into the soup and boil the duck meat to shape

17. Simmer on high heat for about 40 minutes, and turn the duck over. Add about five or six caps of white wine to the mineral water bottle.

18. Simmer for 40 minutes on medium heat, because the duck meat will be evacuated after the boil, use two spoons or spatula to pick up the whole duck.

19. Potting

Tips:
1. Stewed duck soup, young duck soup, it is best to remove the meat from the tip of the butt, because there are two pieces of white material in that meat, which has a bad smell (invisible directly, cut to see) will be stewed in the later stage Add a lot of white wine halfway to get rid of the flavor. So it's best not to have that piece of meat, just halve it and add white wine in the middle of the stew. It's best to keep it and don't cut it badly.
2. Remove the fat from the tail of the duck, and that piece of meat cannot be eaten directly after it is stewed in the soup. It is too fatty.
3. The effects of cooking wine and white wine are different. Cooking wine removes the smell of duck meat, while white wine relieves greasiness and removes the smell of duck tail.
4. Stir-fry some soaked radish and dried cowpeas in duck oil, the soup will be more fragrant. Generally, you don't need to add salt to the soup. If it is weak, add a proper amount of salt before starting the pot.
5. Pick sour radishes to relieve greasiness. Some supermarkets are salty and not sour. They can only be tasty and cannot relieve greasiness, so choose carefully. I make my own, sour radish.
6. Don't waste the marinated soup, pour it into the soup.
7. Close the duck belly and turn the back to the bottom of the pot to facilitate the heating and shaping of the duck meat. The stuffing in the belly will not fall out directly. It is in the center of the belly to make the duck more delicious. Turn the duck over halfway through.
8. Liquor can be added to relieve the greasiness and taste in the middle, and the effect is better.
9. This dish uses young ducks to be stewed in a boiling pot before stewing them whole. Old ducks are best cut into pieces, otherwise it will take about twice as much time. If the old duck is put in the pressure cooker as a whole, the time is basically the same, but the white wine should be put in the pot, because the pressure cooker is inconvenient to add white wine halfway.
6. People who don't like greasy can scoop off the oil on the surface after the soup is finished. I work out, so I will also scoop off the grease on the surface.