【Chongqing hot pot detailed explanation】Classic clear soup hot pot sour radish duck soup, decanting wine appetizing to dispel the heat

"The duck soup is fresh and fragrant, and it is eaten every year, and it does not hurt to eat." Mung bean duck soup to cool off the heat, sour radish duck soup appetizing, into the autumn after the sand ginseng jade bamboo duck soup to clear the heat of the trouble, nourish the stomach and jin. Diners' preferences have made duck soup a hot spot for catering consumption, and professional shops such as "Mao Ge Old Duck Soup" and "Duck Shed" have appeared. Old duck soup has also developed to versatility, from a single meat and soup to a hot and scalding, becoming a unique variety in the hot pot.

raw material

1 duck (1.5 to 2 kg), 300 g pickled radish, 200 g pickled sauerkraut, 50 g pickled ginger, 35 g ginger, 50 g green onion, 6 g pepper powder, 10 g chicken essence, 6 g monosodium glutamate, fine salt, more than 10 peppercorns, 450 g of lard oil, 50 g of cooked chicken fat, 2.5 kg of broth, 100 g of rice wine

Preparation method

(1) The duck is slaughtered and boiled, the internal organs are cleaned by caesarean section, chopped into pieces about 3 cm large, fished out in boiling water, and rinsed with clean water to remove the blood foam. Pickled sour radish and pickled sauerkraut rinsed with water and changed to thin slices, soaked ginger shredded, ginger scraped skin washed and patted, green onion washed and knotted for use.

(2) Heat about 400 grams of oil in the pot, add peppercorns, ginger pieces, green onions and stir-fry, continue to put the duck pieces and stir-fry, fry until the duck pieces shrink, that is, cook into the rice wine to continue to stir-fry, see the water in the pot gradually dried, under the bubble ginger, pickled sour radish, pickled sauerkraut with frying, until the flavor is fried, it is mixed with fresh soup, boiled and skimmed off the oil foam.

(3) Transfer the duck soup into the saucepan, add the remaining lard oil, simmer over low heat for 70 to 80 minutes, when the duck is cooked and fragrant, season with pepper, chicken essence, monosodium glutamate, etc., and then scoop in the chicken fat.

The dish is accompanied by duck gizzards, duck liver, pork belly, farmhouse crispy meat, soybean sprouts, rotten skin, duck blood and other shabu-shabu ingredients. Choose from spicy and mild saucer dishes.

peculiarity

Sour and umami alcohol, duck meat rake aroma, decanting wine appetizing, dispel the heat and vitality.

illustrate

Sour radish duck soup is only one of the duck soups, and there are also a variety of duck soups with different flavors and different tonic effects. At present, this kind of sour radish (sauerkraut) duck soup is the most popular, and the popularity rate among urban and rural people is very high. If cooked in a pressure cooker, it will take about 20 minutes.