[Ingredients] 1 duck, 1 white radish, 2 carrots, 20 grams of dried kelp knots, 10 grams of dried fungus, 6 pickled peppers, 3 slices of ginger, 2 green onions, a little goji berries, 10 grams of cooking wine, 10 grams of white vinegar, 10 grams of sugar, 15 grams of salt
[ Directions ]
1: Peel and wash carrots and cut into long strips about 5cm long and 1cm wide.
2: Put the chopped carrots and white radish in a bowl, mix well with salt, marinate for 30 minutes, and skim off the excess brine.
3: Cut the pickled pepper into small pieces and add to the bowl, add sugar and white vinegar, cover with plastic wrap and marinate for 2 hours. (Refrigerate in summer.) The pickled radish in this method can be used to make soup in a short time, and it can also be served with wine and vegetables. ）
4: Cut the duck into large pieces and wash, kelp knots and dried fungus foam and set aside.
5: Pour an appropriate amount of water into the pot, put in the duck pieces, adjust the cooking wine, cook until the foam overflows, fish out the duck pieces and rinse. (The fishy taste of duck meat is large, be sure to blanch it with water beforehand to remove the fishy taste and grease of the duck meat itself.) ）
6: Add blanched duck pieces in a casserole dish, pour in the water that has not been used in the ingredients, add ginger slices, green onion and goji berries, and bring to a boil over high heat. (It is best to put the water at one time, and the water will affect the taste.) If you like some flavor, you can put more duck meat, like light taste, you can put more vegetables, put a boned duck leg. ）
7: Reduce heat, cover the pot and simmer for about 2 hours, cook until you can poke through the duck with chopsticks.
8: Add the marinated radish, soak the kelp knots and fungus, simmer over medium heat for about 30 minutes. (Depending on the saltiness of the soup, add salt as appropriate.) ）
9, a mouthful of soup, a bite of meat, and then sandwiched with a chopsticks of smooth sour radish, with a bowl of q moist and smooth white rice, it is really comfortable
1, duck oil is more, after boiling the duck oil skimmed off, will make the soup out, the color is more transparent, the taste is more refreshing.
2, the old duck soup of course have to choose the old duck, so it is easier to remove the duck fishy taste, generally speaking, the age of duck is more than one year.