Duck wing soup with pickled vegetables(zha cai ya chi tang )

Duck wing soup with pickled vegetables

Introduction:

"Mustard tuber can diuretic dehumidification, balance electrolyte in the body, and antibacterial antipyretic, but also increase the oxygen content in the brain, refreshing and eliminate fatigue, antibacterial pain. Duck meat can nourish yin and deficiency, benefit lung and kidney, promote diuresis and detumescence, boost Yang Qi, moisten five zang organs, improve the deficiency of waist and knee pain, asthma and phlegm. Duck meat is slightly cold, while mustard is warm. Both of them can be boiled with ginger to dispel cold and warm, which makes this soup suitable for common people, especially those who are overworked in brain and heart, excessive sexual intercourse, and physical overdraft

Production steps:

Step 1: prepare the ingredients and chop the duck wings into small pieces.

Step 2: blanch the duck wings in boiling water, rinse quickly with clean water, and filter with filter.

Step 3: add proper amount of cooking oil to the pot.

Step 4: put the ginger slices into the pot and fry them slowly over low heat.

Step 5: deep fry until there is strong ginger flavor and the edge of ginger is golden, then take out the ginger slices next to each other.

Step 6: put the duck wing skin filtered into the ginger oil in the pan and fry until golden yellow. Remove and set aside.

Step 7: add duck wings and ginger slices into the casserole, then add about 2500ml of water.

Step 8: add mustard mustard and simmer for 15 ~ 20 minutes.

Step 9: just out of the pot look oh ~ taste that is called a fragrance, you will like it!

Materials required:

Mustard tuber: 60g

Duck wing root: 4

Ginger: 13g

Water: 2500ml

Edible oil: right amount

Salt: the amount of salt in mustard tuber is enough

Note: mustard mustard is actually mustard, it is a variety of mustard. There are many kinds of mustard, which kind of soup has the same effect. If you choose big leaf mustard or Baoxin mustard, you can't cook it too long, so as not to lose the crisp taste.

Production difficulty: simple

Process: casserole

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zha Cai Ya Chi Tang