White Radish Duck Rack Soup

White Radish Duck Rack Soup

1. Roast duck rack ready

2. Remove all the duck skin, the top of the neck, the lymph nodes, the burnt parts of the legs, the abdominal septum, and the duck fat. These will make the soup not white and have a burnt smell.

3. Break the bones and leftover duck meat into pieces by hand and put them into the soup pot

4. Pour more cold water into the pot, add a spoonful of salt after it is boiled on high heat, then turn to low heat and cook

5. Half white radish root, peeled

6. Cut into hob blocks

7. When the soup is boiled to your satisfaction, add the white radish to the soup and cook it until it is overripe.

8. This is a bowl of pure duck soup

9. This is radish duck soup. Put the soup in a bowl and sprinkle a little chopped green onion to taste.

Tips:

Duck rack soup can be drunk directly after boiling, or you can add white radish, cabbage and other ingredients to cook with taste; my personal experience, after the water is boiled, add salt, the soup is easy to boil thick and white; other spices are not needed Put more, and at most put some ginger slices; the scorched duck skin, duck bones and other parts must be removed, so as to keep the soup fresh and white; the lymph nodes in the neck must also be removed, which contains toxins. It is not good for the body; removing some substances such as the diaphragm in the abdominal cavity can make the soup look more refreshing and not fishy.