Sour radish, cured duck and mung bean casserole
I have always loved sour radishes. It is very appetizing to cook soup and stir fry vegetables.Sour radish with meat and fish can also relieve greasiness and remove oily meat. Therefore, I don't like soup very much. I really only love sour radish soup.Today's dish, pickled radish, preserved duck and mung bean casserole, is slightly different from the past. Mung beans are put into the casserole. The mung beans are stewed until the powder is rotten. It combines the taste of pickled radish and tastes different.1. Sour radish and cured duck are salty. Therefore, the salt can be increased or decreased according to the amount of soup, or no salt can be added;
Step 1 . Soak the preserved duck in rice washing water for a moment, wash it thoroughly, and chop it into pieces; If the preserved duck is salty, the soaking time can be slightly longer;
Step 2 . After washing the mung beans, soak them in clean 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 soaked mung beans;
Step 5 . Put in preserved duck chunks;
Step 6 . Pour in water, the amount of which should be 3cm less than the food. If you like to drink soup, you can add more water to the tube, and the amount of water should be added at once;
Step 7 . Bring to a boil over high heat, reduce to medium low heat, and simmer until the food is fully cooked;
Step 8 . When consuming, salt can be added in moderation.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
