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"Sour radish duck soup is a specialty of my hometown, which can be called a classic stew in Sichuan cuisine." The main ingredients are duck and sour radish, sour radish is generally home-brewed, with duck, stewed, the finished product is delicious and delicious, the soup color is bright, it is a soup dish to cool off in the summer, and you can also go to autumn dryness. There are many restaurants in Sichuan that have developed sour radish duck soup into a kind of hot pot, which can be blanched with other vegetables. ”
<b>An old duck</b>
2-4 <b>sour radish</b>
<b>A little peppercorns</b>
<b>Salt</b> to taste
<b>A little chicken essence</b>
<b>A little peanut oil</b>
A little <b>white pepper</b>
<b>Ginger</b> to taste
<b>A little cooking wine</b>
Original taste
Stewing process
Three quarters of an hour is time consuming
Normal difficulty
1
Duck washed. Native ducks fed from rural grain are the top products.
2
Chop into good-sized chunks.
3
After blanching, flush off the surface foam.
4
Slice the ginger
5
Wash the pan, heat to dry and add the appropriate amount of peanut oil.
6
Add the duck pieces, ginger slices and peppercorns and stir-fry until oil comes out of the surface.
7
Add an appropriate amount of water, a little cooking wine or flower carving wine.
8
Prepare the sour radish.
9
Cut into thick slices.
10
Place in a pot.
11
Pour the duck broth into a pressure cooker and add salt, peppercorns, and a little pepper as appropriate.
12
After the fire is steamed, turn to the middle of the fire for 40 minutes to an hour, depending on how old the ducks are. The old duck sometimes had to be pressed for more than an hour. After the pressure cooker is exhausted, a small amount of chicken essence can be added to taste.
13
finished product. The duck soup is fragrant and refreshing to drink. Duck soup can also be used to make rice and strips.
14
finished product.
Kitchen utensils used: pressure cooker, wok
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