Sichuan sour radish old duck soup ingredients:
Half a duck, a packet of sour radish soup, bamboo shoots, flower mushrooms and diced white radish.
Practice:
Wash the duck and chop it into small pieces.
Take a packet of sour radish seasoning for later use.
In boiling water, blanch the duck pieces and skim the foam to remove the fishy smell and oil.
Drain the blanched duck pieces, put them into the soup pot, and pour enough water that hasn't touched the duck pieces.
Then add an appropriate amount of mushroom, spring bamboo shoots cut into hob pieces and white radish pieces.
Pour the sour radish soup into the soup pot (the soup contains salt, so no extra salt is needed).
Cover the lid and fire. When the water boils, turn to low heat and simmer slowly.
Turn off the fire after about 1-2 hours.
Duck meat and vegetables in sour radish old duck soup can be eaten.
Tips
1. Duck meat has a strong fishy smell, so you must blanch it with boiling water in advance to remove the fishy smell and grease of duck meat.
2. Adding a proper amount of white radish can not make the taste of the finished product too sour, and it is more refreshing and not greasy.
3. When cooking soup, you should add enough water at a time (you can add more appropriately), and don't open the lid halfway; If you like a strong taste, you can put more duck meat. If you like a light taste, you can put more vegetables (just put a duck leg with bones)