ingredients: sour radish, duck, green onion, ginger, salt and chives.

Practice:

1. Rinse the sour radish, and remove the hairy roots from half of the ducks, then rinse.

2. Chop the duck into small pieces, boil it in cold water for two minutes, and take it out, so as to remove excess blood and impurities, and the boiled soup will be clear and neat.

3. Cut the sour radish into thick strips, and determine the dosage according to the acidity and favorite taste.

4. Cut the green onion into sections, and cut the ginger into thick slices; Do not put other seasonings, so as not to affect the taste of sour soup.

5. Pour an appropriate amount of water into the pot, add the onion and ginger into the water, bring to a boil with strong fire, and pour the duck pieces into it. After the fire is boiled again, turn to a low heat and keep it slightly boiling.

6. When the duck is half-cooked, put the radish strips into the pot and cook them together. The longer they are cooked, the more delicious the soup is and the sour it is just right.

7. When it is cooked to your satisfaction, sprinkle appropriate amount of salt and minced chives, and take it out of the pot.

Crab-flavored mushroom old duck soup

Ingredients: Crab-flavored mushroom, cordyceps, duck meat, cooking wine, ginger slices and medlar.

Practice:

1. Prepare the ingredients, and try to remove the fat when processing duck meat, so that the soup will be fresh and not greasy.

2. Wash the Cordyceps and Lycium barbarum once and soak them for 1 minutes to taste.

3. Crab-flavored mushrooms are torn into small pieces by hand. Crab-flavored mushrooms are low-calorie and low-fat mushrooms with smooth meat and fresh and sweet taste, which are very suitable for duck soup stew.

4. Put the duck meat into the pot, pour cold water into it and boil it for 2 minutes, so that the duck can drain its blood. This step is essential, and the cooked duck soup can not be shy.

5. Put all the materials into the pot and inject a proper amount of water. Generally, the ratio of water to materials in my soup is 3: 1, which is just the right concentration.

6. I use a daogrs steaming oven, and the steaming time is 5 minutes. If I use an open flame, it will take the same time. The meat stewed in a casserole is easy to rot and more nutritious.

7. Put the soup pot in the steaming oven, cover it, and start the pure steaming mode for 5 minutes.