Sour radish and duck soup(suan luo bo lao ya tang chuan wei liang tang )

Sour radish and duck soup

Introduction:

"Congratulations on my 20th recipe, and another soup series, this hot is very simple, as long as there is" Maoge duck soup stew material ", a package of easy to handle (no, it doesn't matter, directly use your own sour radish is OK!) Since we have duck soup, we have no more radishes... Popular science: Maoge brand should be very famous in Chongqing. It's a Chongqing specialty. It has sauerkraut fish, old duck soup and so on. I recommend "sour radish flavor" old duck soup instead of "wind radish flavor". Sour radish is really authentic. Wind radish is just so (I don't like it very much) I haven't eaten sauerkraut!! Anyway, I don't like "Qin Ma" (no black meaning), I don't like it very much!! "Qin" brand is bigger than "Ge"!! In Chongqing specialty of supermarket, Qin takes the lead, but I want to say that it's good to eat hot pot seasoning!! It's getting dark.. No more!) This is purely personal... I wish you all a Happy Mid Autumn Festival

Production steps:

Step 1: preparation: wash the duck, stew the old duck soup with sour radish, slice ginger, 7 or 8 pepper

Step 2: bring the hot water to a boil, add a proper amount of cooking wine, put the duck washed with water into the pot and blanch it. When the water boils again, remove the foam and drain it for later use

Step 3: pour oil into the frying pan (a little bit), add pepper and ginger, stir fry until fragrant, add duck, and continue to stir fry. (this step can be omitted, but if you don't have ready-made stew, you can stir fry the radish to make it more fragrant!)

Step 4: when the skin of the duck is tight and the color is yellowish, you can pour it into the earthen pot

Step 5: boil over high fire (try to top up the water in tile pot at one time, and avoid adding cold water halfway)

Step 6: add the stew and simmer for more than 2 hours (personal acceptance of the degree of tenderness). The stew has salty taste, so no salt is added. If there is no salty taste, you can add appropriate amount of salt for seasoning

Materials required:

Duck: one

Ginger: right amount

Zanthoxylum bungeanum: right amount

Stewed material of sour radish and duck soup: 350g

Cooking wine: moderate

Note: food is mutually restricted. 1. It is not suitable to eat with soft shelled turtle meat. Eating with soft shelled turtle meat can cause Yin excess, Yang deficiency, edema and diarrhea. 2. Duck meat should not be eaten with eggs, otherwise it will hurt the vitality of human body. 3. Duck meat and chestnuts are poisoned when they are eaten together. It is suitable for people who have heat in the body, and people who have low fever, weak constitution, loss of appetite, dry stool and edema in sour radish duck soup. At the same time, it is suitable for malnutrition, postpartum body deficiency, night sweats, spermatorrhea, women with less menstruation, dry throat and thirst; it is also suitable for cancer patients and after radiotherapy and chemotherapy, diabetes, liver cirrhosis, ascites, tuberculosis, chronic nephritis and edema

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Suan Luo Bo Lao Ya Tang Chuan Wei Liang Tang