Stewed duck and mung bean with sour radish(suan luo bo la ya lv dou bao )

Stewed duck and mung bean with sour radish

Introduction:

"I always love sour radishes. It's very appetizing to make soup and stir fry. Sour radish and meat with fishy, but also solution greasy, in addition to oil meat. Therefore, I don't like soup very much, but I love sour radish soup. Today's "pickled radish cured duck and mung bean pot" is slightly different from the past. The mung bean is put into the pot together. The mung bean stew is powdery and rotten. It combines the taste of pickled radish and has a unique flavor

Production steps:

Step 1: soak the cured duck in rice water for a while, wash it and chop it into pieces; if the cured duck is salty, the soaking time can be a little longer;

Step 2: after washing the mung beans, soak them in water for 2-4 hours;

Step 3: put sour radish into the soup pot; sour radish is sold in supermarkets and vegetable markets;

Step 4: put in the soaked mung bean;

Step 5: add the cured duck pieces;

Step 6: pour in clean water, the amount of water is less than 3cm of the food. If you like to drink soup, you can put more clean water, and add enough water at one time;

Step 7: bring to a boil over high heat, turn to low heat and simmer until the food is cooked;

Step 8: when eating, add salt as appropriate.

Materials required:

Preserved duck: half a duck

Sour radish: 220g

Mung bean: 120g

Salt: right amount

Precautions: 1. Sour radish and cured duck all have salty taste. Therefore, salt can be increased or decreased according to the amount of soup, or no salt can be added;

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Suan Luo Bo La Ya Lv Dou Bao