Old Duck Soup with Sour Radish is a traditional dish, which is a classic stew in Sichuan cuisine. The main ingredients are duck and sour radish, and the main cooking process is stew. The finished product is fresh and delicious, the soup color is clear and bright, and it can also remove dryness.

Ingredients ?

Large green onion

Old duck half

Sichuan old pickled sour radish ?6 small pieces

Black fungus

Wild dried bamboo shoots

Mushroom 3

Fermented mushroom

Lycium barbarum

Black pepper

Flower peppercorns

Ginger

How to make sour radish and old duck soup ?

Home-made old sour roti must be a month in advance of the roti into the kimchi water, 20 days after the nitrites almost disappeared, so be sure to use assured kimchi, commercially available kimchi roti very much industrial chemicals, do not recommend buying

Pot into the oil, put 10 peppercorns, scallions, ginger slices burst

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

Waiting until the duck pieces fried to the skin tightening, yellowish color, you can add broth or water, and at the same time, add jujube, 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 slowly boiled

Half a old duck! About 2 and a half, the duck meat 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

To determine the duck meat is cooked, use chopsticks poke into the duck leg, as long as it is easy to insert, you can turn off the fire to enjoy it