Home-made old altar sour rooibos must be a month in advance of the rooibos into the kimchi water, 20 days after the nitrites almost disappeared, so you must choose to rest assured that kimchi, commercially available kimchi rooibos very much industrial chemicals, not recommended to buy

Pot into the oil, add 10 peppercorns, large onion, ginger popping

Put in the Duck pieces continue to stir-fry. (If you are afraid of fishy taste, you can boil the duck to remove the fishy, because the use of fresh ingredients so omit this step)

Wait until the duck pieces fried to the skin tightening, yellowish color, you can add broth or water, and at the same time, add golden jujubes, black fungus, mushrooms, dried bamboo shoots

High heat to boil, and then poured into the deep pot pot, high heat to boil, and then turn to a small fire to slowly boil

Half of the old duck About 2 and a half or so, the duck is basically cooked, this time and then into the sour roti, pickled peppers can be, the amount is not too much

Put into the Luo no longer continue to boil for half an hour, wait until the flavor, add the right amount of pepper

Judgment of the duck's cooked, with chopsticks poked into the duck legs, as long as it is easy to insert, you can turn off the fire to enjoy it

Tips

The choice of ingredients Tips: To make a good old duck soup, the choice of ingredients is very important. Now on the market often have water duck as the phenomenon of selling old duck, no wonder the price difference of a catty 7.8 yuan, a down can sell a few dozen dollars more, so it is important to keep your eyes open! First of all, to choose more than one year old duck children, share mom once taught me a few tips.

1. Look at the color of the hair: good old duck hair is very oily, gray color, the hair is also more hard; young duck feathers clean and bright.

2. Touch: duck beak and sternum. The old duck's beak shell root is relatively hard, the sternum feel also hard, young duck is the opposite. If it is a chilled duck, you can look at the breast meat, the breast meat is very thick and dark color is old duck.

3. Look at the color and roughness of the feet. The foot skin of the old duck is rough and dark yellow; the foot of the young duck is light yellow in color and does not have rough foot skin.

4. Weight. Older ducks are usually more than 3, 4 pounds, and even heavier, young ducks are generally small, but also lighter.

Additionally, sour radish is also a good idea: it is best to choose your own old sour altar soaked radish for more than a month, please refer to the practice of Sichuan kimchi.

If you feel that the sour radish soaked for a long time is too salty to affect the final flavor of the soup, you can use boiling water to cook the radish once and then into the old duck soup.