First process the duck meat, remove the internal organs, wash it, and chop it into pieces. Because the texture of duck meat is soft and the stewing time is longer, the pieces can be chopped into larger pieces, such as duck legs, duck legs, etc. The head can be made into one piece directly.

The next step to start stewing the soup is also the most critical step. Many people boil the duck meat first and then put it directly into the soup. Although this can also remove some of the bloody smell and mutton smell, I personally feel that the duck meat does not taste delicious and is not perfect enough. My method is to heat the wok, add no water or oil, and stir-fry the duck meat. At the same time, add three pieces of ginger slices, and stir-fry until the duck skin is oily, the excess blood flows out, and the smell of mutton evaporates. The duck meat stir-fried in this way not only removes the fishy and muttony smell, but also locks in the deliciousness of the meat, making it more fragrant when eaten.

When sautéing duck meat, prepare a large casserole, add 5-6 pounds of water, bring to a boil, then add a bag of duck soup and stir-fried duck meat at the same time, and simmer over high heat. 20 minutes, then reduce to low heat and simmer for 100 minutes, until the duck meat is tender and the salty aroma of the sour radish is fully absorbed.

The fragrant sour radish and duck soup is ready and can be served in a soup bowl.

The duck meat is very soft and nutritious, with a strong salty aroma. The sour radish is not only delicious, but it can also relieve oil. The sour soup is extremely appetizing, making it a rare soup in autumn. If you want spicy food, you can make your own chili oil dipping sauce like in the picture 1. Dipping duck meat and radish is also a good choice.