Stewed old duck with sour radish is a very common winter nourishing dish. Sour radish is appetizing, and old duck is nutritious, yin beauty. The cooked food is sour, spicy and delicious. Because of the sour radish, the old duck soup won't feel bored at all. In this cold winter, drinking a bowl of boiling old duck soup is really a very good enjoyment.

The method of sour radish old duck soup is very simple, and it is just a very common soup. But if you want to do well, there are a few tips.

First, ducks must be fresh. Never buy frozen ducks. Ducks taste best about a year after they are bought back, and they can prevent ducks from shelling and molting, which is very convenient for molting. Of course, you can also ask your boss to help you with this step. For the sake of beauty, you can stew the whole pot, but I suggest cutting it into pieces for convenience. Second, ducks must be blanched and fried, and duck oil is fried before stewing. Duck has a strong smell, and it is not enough to remove its odor if it is only cooked. So we have to fry it further and fry it dry. Secondly, sauerkraut must be fried with meat oil to stimulate its sour flavor to the maximum extent. Just stewing sour radish in a pot will become sour and hard, and the taste is not the best. Third, the sour radish old duck soup tastes pure, so don't put anything strange. Generally speaking, you can add a little salt and pepper appropriately, and don't put the rest. Secondly, radish and yam, ginseng and medlar are mistaken. So don't put these things in sour radish and old duck soup. But I recommend putting one thing before cooking, that is litsea cubeba, which is a perfect match with sour radish. Basically, just put a dozen. If there is litsea oil, two drops will be enough. Finally, briefly talk about the practice of sour radish old duck soup. Clean the ducks and chop them directly into small pieces. Add ginger slices, cooking wine, onion and pepper to the pot in cold water and cook for two minutes. Take it out and rinse it for later use. The griddle is hot. Stir-fry the duck pieces directly and stir-fry all the oil in the duck meat. Then take out the duck and stir-fry it with the chopped sour radish. Stir-fry for about one minute and serve. Put ginger slices and chopped green onion at the bottom of the casserole, and put duck pieces on it. Pour boiling water, boil it on the stove and simmer for 40 minutes. Time is up. Put the fried sour radish into the pot and simmer for 30 minutes. Add some salt and pepper to taste, and drop two drops of litsea oil. Sour radish old duck soup should be regarded as a famous dish in southwest China. Because not only in Sichuan; This dish exists in Yunnan, Guizhou and Guangxi. The practice in different places may be slightly different, but the general framework remains unchanged.

For example, in some places in Guangxi, in addition to sour radish, a proper amount of carambola will be put to make the soup round. Therefore, it is the charm of food to keep trying and innovating.