Sour radish old duck soup is a Sichuan cuisine soup which integrates food preservation, traditional nourishing and folk dietotherapy. The soup is delicious, the old duck skin is delicious, the radish is sour and refreshing, and the flavor is unique, which makes people eat it often but not greasy. Whether men, women and children, all over the country, spring, summer, autumn and winter, can be eaten all year round, whether as a dinner dish or a hot pot variety, it is the best choice.

The practice of sour radish old duck soup;

The main ingredient of sour radish old duck soup needs to choose old duck, which makes it easier to remove the smell of duck. Generally speaking, ducks are over one year old. Sour radish is also very delicate. The number of sour radishes depends on the size of ducks, and the brewing time varies with the size of radishes. Because they are the main seasoning materials of this dish, the requirements will be higher.

Ingredients: old duck1800g, sour radish 900g, one piece of ginger, four or five pieces of pepper.

Steps:

1, clean the old duck, take out the internal organs and cut into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.

2. Pour the duck into the frying pan and stir-fry until it contains steam (no need to add oil).

3. After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.

Stew the saucepan for an hour or two with slow fire, and then connect the saucepan to the table when the duck becomes soft.