Hello, everyone, I am a "kitten". What I share with you today is an "old duck sour radish seaweed soup". In fact, many friends can cook this dish. Why should I share this most common home-cooked dish with you today? Mainly a "duck radish soup" I made last time. A friend asked me how to cook this dish well, because he said, "All the dishes he cooked are not very delicious. They smell a little fishy and not very fragrant."
In fact, this soup looks simple, but making it well is not that simple. If the method is wrong, it's really not delicious.
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Today, we stewed the old duck with pickled radish and kelp. The main reason is that my children have been under great pressure to study recently, and they are angry and have a little cough. The food that ducks eat is mostly aquatic, and the meat tastes sweet and cold. It enters the lung, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, eliminating edema, stopping dysentery, relieving cough and resolving phlegm. Anyone who has heat in his body is suitable for eating duck meat; At the same time, kelp tastes cold and salty, and has the functions of softening and resolving hard mass, promoting diuresis and relieving fever, relieving cough and asthma, lowering blood fat and lowering blood pressure. It is better to stew this "sour radish kelp old duck soup" for children. Not much to say, let's take a look at my specific approach!
Features: Braised duck with kelp and radish is a delicious home-cooked soup made of duck meat, kelp and pickled radish. Duck meat is fragrant and rotten, boneless and easy to eat, kelp is fresh and tender, and the soup is delicious and slightly sour and spicy.
Production materials: half an old duck, 200g kelp, 100g pickled radish.
Seasoning: ginger 1 piece, pickled pepper 1 piece, pickled pepper 2-3 pieces, a dozen pieces of pepper, cooking wine 10g, white wine 10g, and shallots.
-Manufacturing methods and steps-
Step 1: Put the kelp into a pot, then add warm water and a little salt, so that the soaked kelp is easy to cook and bubbles quickly.
Step 2: we clean up the old duck (if possible, we can burn the duck skin to remove the fluff and reduce the fishy smell of the duck meat), and then chop it into large pieces for later use.
Step 3: First, put the duck in a pot with cold water, add a spoonful of cooking wine and a few slices of ginger, then cook for 2 minutes on high fire and blanch the blood.
Step 4: Take out the duck that has been soaked in blood, then wash it with warm water for several times, clean the foam and impurities in blood, and then take it out and drain it for later use.
Step 5: Wash the soaked kelp and cut it into pieces with a width of 2cm and a length of 5 chopped green onions. Soak the radish and cut it into strips the thickness of your little finger. Soak pepper and ginger and shred. Pat ginger for use.
Step 6: put a little oil in the pot, stir-fry the duck slowly with low fire, and dry the water in the duck.
Step 7: After the duck is fried in water, slowly stir-fry the duck's oil (if there is too much oil, take it out), then pour in 10g white wine and continue to stir-fry until the duck becomes a little brown, and then put the pickled radish, pickled pepper, pickled ginger and old ginger together and continue to stir-fry the sour taste of the duck.
Step 8: When the pickled radish is fried sour, then we add boiling water. Because it is soup, we need to put more water. Generally, you should put twice as much water as duck meat into the sea and put more than a dozen peppers in it.
Step 9: After the pot is boiled, we skim the froth and some oil, and then simmer for 40 minutes. If it is an older duck, we need to add more water and stew it for a longer time, usually more than an hour.
Step 10: After we serve the stewed duck soup, sprinkle with chopped green onion and serve!
The delicious "sour radish kelp old duck soup" is ready. You can try it if you like. It's really good!
-"Kitten information" summarized by technology
In fact, it is not difficult to make this "sour radish kelp old duck soup". We just need to pay attention to the following points.
(1) When we deal with ducks, we mainly need to clean the blood clots and fascia in the abdominal cavity, and at the same time clean the hair on the wings and legs of ducks, which is the fundamental factor to ensure that they are not fishy. If you can, you'd better burn it.
(2) Use boiled water when stewing, and add enough water at one time. You really need to add water and boiled water to the soup.
(3) Before stewing, we need to blanch the blood of duck meat, and we need to clean the blood powder and impurities of duck meat with warm water.
(4) Be sure to fry the water vapor of the duck, fry the oil of the duck, and add a little white wine to fry, so as to remove the fishy smell and increase the fragrance.